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Salmon Florentine With Dill Weed Recipe
|Spinach||10 Ounce (1 packet)|
|Pink salmon||1 Can (10 oz)|
|Dill weed||1⁄2 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Egg||1 , beaten|
|Lemon juice||2 Tablespoon|
Calories 292 Calories from Fat 142
% Daily Value*
Total Fat 16 g24.6%
Saturated Fat 8.2 g41%
Trans Fat 0 g
Cholesterol 122.4 mg
Sodium 399.9 mg16.7%
Total Carbohydrates 17 g5.6%
Dietary Fiber 2 g7.9%
Sugars 5.1 g
Protein 22 g43.7%
Vitamin A 143.9% Vitamin C 39.5%
Calcium 19.8% Iron 19.7%
*Based on a 2000 Calorie diet
1) Remove the stems and coarse leaves from the spinach. Rinse the leaves and add into a large saucepan.
2) Cook covered on low for 1 minute. When the spinach wilts, drain and chop up.
3) Drain the salmon, take off the skin and bones. Chop the salmon into small pieces.
4) In a small saucepan, melt butter or margarine. Add in flour, salt and dillweed. Stir well till the sauce starts to bubble. Add in milk and cook for 1 more minute.
5) Pour half of the sauce into into a beaten egg in a bowl. Pour the mixture back into the saucepan. Stir well for a minute until the sauce thickens again. Add in lemon juice.
6) Gently fold 1 cup of the sauce into the salmon. Arrange 4 individual foil baking dishes with chopped spinach in them. Fill the salmon mixture into the centre of each. Pour the sauce over the salmon.
7) Broil the baking dishes for about 3 minutes or until light brown and bubbling. Place the dishes about 4 inches from the heat.
8) Serve the Salmon Florentine hot, garnished with lemon slices and sprigs of parsley.