Baked Salmon Florentine; the update

Nothing like throwing a little sheet rock up to make the progress visible….

Last week’s bathroom:

Bathroom_2

This week’s bathroom:

Bathroom_tub

It’s a little dark as there are no lights yet….  We wanted the window to be in the corner bedroom / office that will be built next winter.

There will be a bathtub across the back wall, with the toilet about where you see the shower basin leaning on the wall.

There will be a double sink in the area you see the yellow pole leaning on the wall.

Bathroom_ceiling

Right now he’s trying to figure out what to do with the ceiling.

As usual, there are beams in the way…. important beams, but inconvenient nonetheless.

Speaking of ceilings…. This is all he has left to do in the second bedroom – and he’s been fighting with it all week:

Bed_2_ceiling_corner

Something about too many levels meeting in the corner….

And then something about the corner needing to be finished….

I’ve been out clearing more brambles where there is absolutely no visible progress to show – unless you count the scratches on my arms and thorns in my fingers – through the heavy clothes I wear as protection…. But I’m not complaining.

Not me.

I would never complain.

To make up for posting my wonderful Moroccan Meatballs recipe on Ash Wednesday (it was suggested that another day might have been better) I offer this lovely fish dish…. with spinach if you’re searching for something green for St. Patrick’s Day.

Salmon Florentine

Baked Salmon Florentine

12oz (350gr) salmon
1/2 tsp thyme
1/2 tsp paprika
2 leeks
4oz (120gr) fresh spinach
1/2 cup (4oz, 120gr) white wine
1/2 cup (4oz, 120gr) chicken stock
1 tsp tarragon
2 tsp cornstarch dissolved in 1 tbs water
1/2 cup (5oz, 150gr) Greek yogurt
2 tbs whole grain mustard
1/2 cup (2oz, 60gr) Gruyère cheese
2 tsp olive oil

Salmon:  Sprinkle thyme and paprika on salmon.  Bake for 10 minutes at 400F (200C).
Remove and cut into 1″ (2.5cm) slices.
Sauce:  Heat wine, chicken stock and tarragon to a boil.  Add cornstarch mixture and stir until thickened.  Remove from heat and stir in yogurt, mustard and cheese. The cheese doesn’t need to melt…
Vegetables: Trim and slice leeks.  Sauté in oil until tender. Wash spinach and spin dry.

Leeks and Spinach

To assemble: Put spinach in a gratin dish just large enough to hold everything.  Top with leeks and sliced salmon.  Pour sauce over and bake, 350F (175C) for 15 minutes.

Darn… The food police will be after me again – fish and cheese!

Maybe they’ll just give me a warning since I had all that spinach….

8 thoughts on “Baked Salmon Florentine; the update”

  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. 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.

  5. 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.

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