Salmon Florentine Recipe
Ingredients
| Salmon | 1 Can (10oz), drained, flaked | |
| Milk | ||
| Butter/Margarine | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Tabasco | 1/4 Teaspoon | |
| Butter/Margarine | 1 Tablespoon | |
| Onion | 2 Tablespoon, finley chopped | |
| Frozen chopped spinach package | 1 , cooked, drained | |
| Pepper | 1/8 Teaspoon | |
| Pinch ground nutmeg | ||
| 1/2 cup shredded sharp | ||
| Cheddar cheese | ||
| Paprika | ||
Directions
Add enough milk to salmon liquid to measure 1 1/2 cups liquid.
Heat 3 tablespoons butter in a saucepan.
Stir in flour, salt, and dry mustard.
Heat until bubbly.
Add the liquid gradually, stirring until blended.
Bring to boiling; boil 1 to 2 minutes, stirring constantly.
Blend in Tabasco.
Lightly mix in the flaked salmon.
Keep mixture warm.
Meanwhile, heat 1 tablespoon butter in a skillet.
Add onion and cook until soft.
Mix with drained spinach, pepper, and nutmeg.
Turn seasoned spinach into a greased shallow 1 quart baking dish.
Spread the salmon mixture evenly over the spinach.
Sprinkle with cheese and then paprika.
Heat in a 425°F oven about 8 minutes, or until cheese is melted.
Heat 3 tablespoons butter in a saucepan.
Stir in flour, salt, and dry mustard.
Heat until bubbly.
Add the liquid gradually, stirring until blended.
Bring to boiling; boil 1 to 2 minutes, stirring constantly.
Blend in Tabasco.
Lightly mix in the flaked salmon.
Keep mixture warm.
Meanwhile, heat 1 tablespoon butter in a skillet.
Add onion and cook until soft.
Mix with drained spinach, pepper, and nutmeg.
Turn seasoned spinach into a greased shallow 1 quart baking dish.
Spread the salmon mixture evenly over the spinach.
Sprinkle with cheese and then paprika.
Heat in a 425°F oven about 8 minutes, or until cheese is melted.
Chef
