You are here

Salmon Florentine

Western.Chefs's picture
  Salmon 2 Cup (32 tbs) (Cooked Or Canned)
  Milk 1 Cup (16 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Dry mustard 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Tabasco sauce 1⁄4 Teaspoon
  Grated cheese 1 1⁄2 Cup (24 tbs)
  Cooked spinach 2 Cup (32 tbs), drained

1. Preheat oven to hot (425° F.).
2. Drain and flake the salmon. Add enough milk to the salmon liquid to make one and one-half cups.
3. In a saucepan melt the butter, add the flour and stir with a wire whisk until blended. Meanwhile, bring the milk mixture to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Season with the mustard, salt and Tabasco and mix in one cup of the cheese.
4. Place the spinach in four individual greased casseroles, top with the salmon and sauce and sprinkle with the remaining cheese. Bake, uncovered, fifteen minutes.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2019 Calories from Fat 1090

% Daily Value*

Total Fat 124 g190.1%

Saturated Fat 68.2 g341.1%

Trans Fat 0 g

Cholesterol 557.9 mg186%

Sodium 3773.5 mg157.2%

Total Carbohydrates 43 g14.5%

Dietary Fiber 0.88 g3.5%

Sugars 13.7 g

Protein 179 g357.7%

Vitamin A 60.9% Vitamin C 0.12%

Calcium 241.3% Iron 38.8%

*Based on a 2000 Calorie diet


Salmon Florentine Recipe