Salmon Florentine Recipe
Ingredients
| Spinach package | 1 | |
| Salmon | 1 Can (10oz) | |
| Butter/Margarine | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Dill weed | 1/2 Teaspoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Lemon juice | 2 Tablespoon |
Directions
1. Trim stems and any coarse leaves from spinach. Wash leaves well; place in a large sauce-pan; cover. (There's no need to add any water.)
2. Cook 1 minute over low heat, or just until spinach wilts; drain well; chop.
3. Drain salmon; remove skin and bones; break into small pieces.
4. Melt butter or margarine in a small saucepan; stir in flour, salt and dillweed. Cook, stirring constantly, just until bubbly. Stir in milk; con-tinue cooking and stirring until sauce thickens and bubbles 1 minute. Stir half of hot mixture into beaten egg in a small bowl; return to sauce-pan; cook, stirring constantly, 1 minute, or until sauce thickens again. Stir in lemon juice.
5. Fold 1 cup of the hot sauce into salmon. Line 4 scallop shells or 4 individual foil baking dishes with chopped spinach. Spoon salmon mixture onto center of spinach. Spoon remaining hot sauce over salmon.
6. Broil, about 4 inches from heat, 3 minutes, or until tops are light brown and bubbly. Garnish with a slice of lemon and a sprig of parsley, if you wish.
2. Cook 1 minute over low heat, or just until spinach wilts; drain well; chop.
3. Drain salmon; remove skin and bones; break into small pieces.
4. Melt butter or margarine in a small saucepan; stir in flour, salt and dillweed. Cook, stirring constantly, just until bubbly. Stir in milk; con-tinue cooking and stirring until sauce thickens and bubbles 1 minute. Stir half of hot mixture into beaten egg in a small bowl; return to sauce-pan; cook, stirring constantly, 1 minute, or until sauce thickens again. Stir in lemon juice.
5. Fold 1 cup of the hot sauce into salmon. Line 4 scallop shells or 4 individual foil baking dishes with chopped spinach. Spoon salmon mixture onto center of spinach. Spoon remaining hot sauce over salmon.
6. Broil, about 4 inches from heat, 3 minutes, or until tops are light brown and bubbly. Garnish with a slice of lemon and a sprig of parsley, if you wish.
Chef
