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Salmon Florentine

Canadian.Recipes's picture
Ingredients
  Canned salmon 16 Ounce, drained and flaked
  Milk 1 Cup (16 tbs)
  Butter/Margarine 3 Tablespoon
  Flour 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Tabasco 1⁄4 Teaspoon
  Butter/Margarine 1 Tablespoon
  Chopped onion 2 Tablespoon
  Frozen chopped spinach 12 Ounce, cooked and drained (1 Package)
  Pepper 1⁄8 Teaspoon
  Ground nutmeg 1 Pinch
  Shredded sharp cheddar cheese 1⁄2 Cup (8 tbs)
  Paprika 1
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Main Dish
Ingredient: 
Seafood
Interest: 
Everyday

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