Friday, March 21, 2014

Salmon Florentine

Salmon is probably the best seafood for you. It's quick-cooking, tasty, doesn't taste too "fishy", and falls apart when it's ready.
I think the toppings for the same could be used for chicken or even steak.

10 oz spinach
1 Tbs olive oil
1/4 cup shallots, minced
2 tsp. garlic, minced
5 sun-dried tomatoes, chopped
1/2 tsp. salt
1/4 tsp. red pepper flakes
1/4 tsp. black pepper
1/2 cup ricotta
4 skinless salmon fillets

Heat oven to 350°. 
Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until soft, about 3 minutes. Add garlic; cook 1 minute more. 
Add spinach, tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes. 

Add ricotta; stir to combine. Season with salt and pepper. 
Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet. 
Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15 minutes. 

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