I always have frozen spinach in my freezer but, sometimes, I want fresh.
In the spring fresh spinach is easy – it’s either in my own garden or there are big piles of it at the market.
In the winter, the best one can do is buy a small bag of salad spinach.
Occasionally, I get a little daring with my shopping in the winter, and buy the salad spinach.
I blame the cold weather and / or cabin fever.
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This is a 2-step casserole, but still easy and fast. Serve with rice, quinoa, or other grain.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Fish
- Method: Oven
- 12oz (360gr) salmon filets
- 1 tsp thyme
- 1 tsp paprika
- 4 shallots, sliced
- 4oz (120gr) fresh spinach
- 1/3 cup (3oz, 90ml) white wine
- 1/3 cup (3oz, 90ml) chicken broth
- 1 tsp tarragon
- 1 tbs cornstarch dissolved in 1 tbs water
- 1/3 cup (3oz, 90gr) Greek yogurt
- 2 tbs whole grain mustard
- 2 tsp olive oil
- Sprinkle thyme and paprika on salmon.
- Put salmon on baking sheet and bake for 10 minutes at 400F (200C).
- Remove and cut into 1″ (2.5cm) slices.
- While salmon bakes:
- Heat wine, chicken broth, and tarragon to a boil.
- Add cornstarch mixture and stir until thickened.
- Remove from heat, stir in yogurt and mustard.
- Sauté shallots in oil until tender.
- To finish:
- 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.
Substitute sour cream for Greek yogurt.
- Serving Size: 1/2 recipe
- Calories: 435
- Sugar: 5.6 g
- Sodium: 654.3 mg
- Fat: 17.1 g
- Saturated Fat: 3.3 g
- Trans Fat: 0 g
- Carbohydrates: 16.1 g
- Fiber: 3 g
- Protein: 45.4 g
- Cholesterol: 93.9 mg
Keywords: salmon, spinach, florentine
Another idea for a salmon dish: Salmon, Spinach, & Potato Gratin
I ran across this the other day…. Just for fun and as long as we did something ‘Florentine’.
These are descriptions you’ll find on French menus, and, occasionally, the rest of the world.
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