Stuffed Salmon Florentine Recipes

SALMON FLORENTINE

Steps:

• Preheat oven to 350 degrees F. Using your hands, squeeze spinach of all excess liquid.
• Heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook for 3 minutes until they begin to soften. Add garlic and cook for 1 minute more. Add spinach, sun-dried tomatoes, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook an additional 2 minutes. Remove from heat and let cool approximately 10 minutes. Add ricotta and stir to combine. Season with additional salt and pepper, to taste.
• Using your hands, pack approximately 1/2 cup spinach mixture on top of each salmon fillet, forming mixture to the shape of the fillet. Place fillets on a rimmed baking sheet or glass baking dish and bake for 15 minutes, until salmon is cooked through.

WHOLE SALMON "SLASHED AND STUFFED" WITH BASIL BUTTER

Steps:

• Begin by preheating a large outdoor grill. Using a paper-towel folded in 4, wipe down the grill with olive oil to clean it and also create a nonstick surface.
• Prepare the compound butter by roughly chopping 1/2 the basil leaves and adding it along with the butter and salt and pepper, to taste, to a food processor. Pulse until fully combined and creamy.
• Using a chef's knife, make slits in each side of the fish, place a few slices of lemon and basil in each of the slits. Stuff the remaining herbs and lemon inside of the fish and head. Paint the whole fish with the basil butter and refrigerate the remaining butter to serve with the finished fish. Carefully place the fish on the grill and grill for 10 to 12 minutes until it lifts off easily - use 2 large spatulas. Turn the fish over and grill for 10 minutes more.
• Serve on a large platter family style and dot with the remaining basil butter. Sprinkle with sea salt and fresh basil leaves. Serve with lemon wedges.

STUFFED SALMON FLORENTINE

Steps:

• Heat 1 1/2 T unsalted butter in saucepan; sprinkle 2T flour over it. Cook flour-butter mixture until it loses its starchy flavor - 3-5 minutes. Add 3/4 C milk, seasoned with salt, white pepper to taste. Cook over moderate heat, stirring constantly. Once the sauce becomes thick and smooth (about 1 minute), add 2 T sherry, stir and set aside. Chop spinach. Blanch by placing in a colander placed in a pot. Pour boiling water over and let stand in the water for 1 1/2 minutes. Drain well. Place spinach in clean saucepan with 6 T unsalted butter. Chop 3 scallions, 1/2 C yellow onions, 1 C mushrooms; blend together and add to saucepan. Add basil, oregano, thyme and mix well. Saute over medium heat, stirring frequently. After 5 minutes, add 1/2 c parmesan. Stir over head for about 5 minutes until cheese melts and blends in. Combine with white sauce, taste for seasoning and cover. Refrigerate until it jells - between 2 and 4 hours. Cut a slit in the side of each fillet; leave 1/4" intact at each end. Squeeze lemon juice over each. Open each slit gently; place filling into cavity carefully. Place stuffed salmon into large shallow baking dish. Distribute evenly over the fillets 1/2 c of the seasoned bread crumbs. Drizzle with 1/2 c clarified butter. Cover bottom of pan with 1/2 c white wine; bake @ 425 for 10-15 minutes until salmon is flaky. Serve with garnish of lemon slice and parsley. For roux, melt /2 c butter in saucepan until it is totally rendered and starts to bubble. Add 3/4 c flour slowly and cook on low heat 5-10 minutes, stirring constantly. Don't add flour before butter is bubbling. Seasoned bread crumbs: Combine stale bread, parsley, garlic, 1 T parmesan, dash tabasco in food processor and process until finely ground.

STUFFED SHELLS FLORENTINE

Steps:

• Cook pasta shells according to package directions. Meanwhile, in a large bowl, combine the egg, ricotta cheese, spinach, Parmesan cheese, salt, oregano and pepper. Drain shells and rinse in cold water; stuff with spinach mixture., Place shells in a greased 13x9-in. baking dish. Pour spaghetti sauce over shells. Cover and bake at 350° until heated through, 30-40 minutes. Serve with breadsticks if desired.

STUFFED SALMON

Steps:

• Heat 1 teaspoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat and transfer to a bowl.
• Combine cream cheese and blue cheese in a microwave-safe bowl. Heat on high for 25 seconds.
• Add cheese mixture, spinach, bread crumbs, garlic, salt, and pepper to the onions; mix until well combined. Put stuffing in the freezer until chilled, 15 to 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with parchment paper.
• Cut salmon into 2 portions. Slice each portion in half, leaving a connecting point at one side.
• Heat remaining oil in a skillet over medium heat. Add salmon and fry until colored a bit, about 15 seconds per side. Transfer salmon to the prepared baking dish.
• Take stuffing out of the freezer and make into 2 balls. Put 1 ball into each salmon portion.
• Bake in the preheated oven until fish flakes easily with a fork, 15 to 17 minutes. Garnish with lemon juice.

FLORENTINE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)
• Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.
• Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.

PARMESAN CRUSTED SALMON FLORENTINE

Steps:

• For the Spinach mixture (which can be made ahead prior as a time saver for entertaining).Thaw spinach and squeeze of all excess liquid. Set aside. Heat oil in a large skillet, over medium heat and add shallots. Cook, stirring, until soft, about 3 minutes and add garlic; cook 1 minute more. Add spinach, sundried tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes. Add ricotta and cream cheese; stir to combine.
• Directions for the Salmon:.
• 1.Preheat oven to 350°F.
• 2.Fillet salmon and place skin side down on a glass baking dish.
• 3.Spread a generous amount of mayonnaise; cover entire top of fish.
• 4.Sprinkle liberally with bread crumbs mixture. Spray with Pam.
• 5.Bake about 15-20 minutes, uncovered.
• 6.Place under broiler until top turns brown.
• Place a scoop of the spinach on each plate and top the mixture with a piece of salmon.

SALMON FLORENTINE

Steps:

• Preheat oven at 350.
• Squeeze spinach of all excess liquid. Set aside.
• Heat oil in a large skillet, and add shallots, after a few minutes add garlic and cook about a minute more.
• Add spinach, tomatoes, salt and pepper, and red pepper flakes. Cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes.
• Add ricotta; stir to combine. Season with salt and pepper.
• Pack about 1/2 cup spinach mixture on top of each fillet.
• Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15-20 minutes.
• Serving suggestion: with Brown Rice or Rice Pilaf.