Salmon Florentine Recipe
Ingredients
| 2 10-ounce packages frozen leaf spinach | ||
| Cream of chicken soup | 1 Can (10oz), condensed | |
| 1/4 cup shredded sharp process cheese | ||
| Cooking sherry | 1/4 Cup (16 tbs) | |
| Mayonnaise | 2 Tablespoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
| 1/2 teaspoon grated lemon rind | ||
| Salmon | 1 1 pound, drained | |
| Soft bread crumbs | 1 Cup (16 tbs) | |
| Butter | 2 Tablespoon, melted | |
Directions
Cook spinach according to package directions, but using unsalted water; drain.
In saucepan, combine soup, cheese, cooking sherry, mayonnaise, Worcestershire, and lemon rind; bring to a boil.
Mix 1/2 cup of the sauce with spinach; place in 6 shells or individual casseroles.
Break salmon in chunks, removing bones and skin; place on spinach; top with remaining sauce.
Combine crumbs and butter; sprinkle over.
Bake in moderate oven (350°) 25 minutes or till bubbly.
In saucepan, combine soup, cheese, cooking sherry, mayonnaise, Worcestershire, and lemon rind; bring to a boil.
Mix 1/2 cup of the sauce with spinach; place in 6 shells or individual casseroles.
Break salmon in chunks, removing bones and skin; place on spinach; top with remaining sauce.
Combine crumbs and butter; sprinkle over.
Bake in moderate oven (350°) 25 minutes or till bubbly.
Chef
