Baked Salmon Florentine; the update — 8 Comments

  1. It’s hard for us heathens to keep up with with religious mores, no?
    Your florentine looks quite tasty and is another recipe that I will have to make soon.
    Love the updates!

  2. Your recipes sound delicious! Progress is coming along beautifully. When all is said and done will you do a post showing all the before and all the after pictures? Would love to see them.

  3. Wow you’re doing a lot. I’d get halfway through the construction process, get bored and decide it looks good enough to live in as is. Thanks for the recipe too, though the image of those meatballs is still the primary one dancing in my head!

  4. i really admire your construction….and the salmon dish, but i don’t really like to cook with corn starch. you think i can leave it out?

  5. Christine, exactly – after living in officially ‘catholic’ countries…. I tend to live like they do = ignoring most of it LOL
    Ina, I better start working on that now – it will take me years ;-))
    Zoomie – uh, but that’s their job…. isn’t it?
    manningroad, I had no idea it was Ash Wednesday…. Ooops (bad Catholic)
    TV Food – we have 6 people coming to stay in May – keeps the interest level high LOL
    kitchenroach, it’s just used as a thickener. You could use any thickener you prefer, or, reduce the stock and wine by half before adding the yougurt – you won’t have as much sauce, but…. you can eliminate the cornstarch.

  6. I really loved this recipe. It was SO good. The flavor combo was really amazing. I will make it again and next time I think I will add more garlic and some parm cheese. I did as many suggested and seasoned the salmon with s and p and some olive oil. I also drizzled some olive oil on the spinach mixture too.