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Baked Salmon Florentine, in the style of…

Thyme for Cooking Posted on by

I decided to make something special for the return to indoor Fish Hell Night.

Mon mari is happy to eat almost anything if he can cook it on the grill – even fish.

Things get a bit trickier when the barbecue gets put away for winter.

However, he will also eat almost anything if it’s served on spinach.

Baked Salmon Florentine

Total time: 35 minutes

Ingredients:

  • 12oz (350gr) salmon
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 4 shallots, sliced
  • 4oz (120gr) fresh spinach
  • 1/3 cup (3oz, 90ml) white wine
  • 1/3 cup (3oz, 90ml) chicken stock
  • 1 tsp tarragon
  • 2 tsp cornstarch dissolved in 1 tbs water
  • 1/3 cup (3oz, 90gr) Greek yogurt
  • 2 tbs whole grain mustard
  • 2 tsp olive oil

Baked Salmon Florentine

Instructions:

  • 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 and mustard.
  • Vegetables:
  • Sauté shallots in oil until tender. Wash spinach and spin dry.
  • To assemble:
  • Put spinach in a gratin dish just large enough to hold everything.  Top with shallots and sliced salmon.
  • Spoon sauce over and bake, 350F (175C) for 15 minutes.

Print Recipe

And as long as we did something ‘Florentine’ – and after spending a few days eating in Paris, I decided to resurrect an old post describing food styles…. As in something done in the style of…..

Some are fairly well-known:

  • Florentine – with spinach
  • Lyonnaise – with onions
  • à la dijonnaise – with mustard
  • au gratin – with a thin, browned crust, often with breadcrumbs (may or may not have cheese)
  • à la meunière – coated with flour, sauted, served with butter and lemon
  • à la espagnole – with red peppers, tomatoes and garlic

Some are fairly common:

  • forestière – with mushrooms, diced potatoes, sliced truffles and gravy
  • normande – with apples and Calvados
  • Rossini – noodles, Parmesan, truffles and foie gras in a Marsala sauce
  • provençale – tomatoes, onions, garlic, olives, anchovies, breadcrumbs
  • Saint-Germain – with peas
  • landaise – foie gras and truffles
  • à la savoyarde – with cheese and potatoes

Some are not so common:

  • financière – cockscombs, truffles, mushrooms, olives, veal or chicken quenelles in Madiera sauce
  • godard – same as financiere but with the addition of sweetbreads
  • judic – small braised lettuces with cockscombs, truffles, kidneys in sauce demi-glace
  • à la grecque – vegetables cooked in water, cooled and served cold
  • toulousaine – with cockscombs, kidneys, sweetbreads, truffles, mushrooms in a sauce bound with egg yolk
  • à l’oriental – usually with saffron

Of those last few there are some I want to remember – so I don’t inadvertently order them.

I’ll eat squirrel but not a cockscomb…..

Comments

Baked Salmon Florentine, in the style of… — 4 Comments

  1. Very interesting article Katie. I just spent half a day driving around town trying to find lengua (beef tongue). Most supermarket chains said they’d special order it for me, but you know how that goes $$$. I have been looking for a tienda (Hispanic grocery) here but have been unsuccessful. I finally found a high-end butcher shop that normally carries them, although I had to come back the next day to get one. It was only $5.99 a pound and was from hormone-free grass fed beef, a big plus in my mind.

    But back to your article. How easy is it for you to find cockscombs, truffles or sweetbreads? And I won’t even ask about foie gras…

    Chuck

  4. brassfrog. if it’s edible (or even not) I can find it (if I want it) All of our supermarkets have butchers and all the towns have little specialty butcher shops – horse? beef? pig? As well we can buy directly from the farmers….

    Jerry, a freezer full? Did you catch it? :Lucky you.

    Kate – chicken would be great – thanks for the idea LOL

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