You are here

Salmon Florentine

Global.Potpourri's picture
Ingredients
  Frozen spinach 20 Ounce (2 Packages, 10 Ounce Each)
  Condensed cream of chicken soup 1 Can (10 oz)
  Shredded sharp process cheese 1⁄4 Cup (4 tbs)
  Cooking sherry 1⁄4 Cup (4 tbs)
  Mayonnaise 2 Tablespoon
  Worcestershire sauce 1⁄2 Teaspoon
  Grated lemon rind 1⁄2 Teaspoon
  Canned salmon 1 Pound, drained (1 Can Or 1 Cup)
  Soft bread crumbs 1 Cup (16 tbs)
  Butter 2 Tablespoon, melted
Directions

Cook spinach according to package directions, but using unsalted water; drain.
In saucepan, combine soup, cheese, cooking sherry, mayonnaise, Worcestershire, and lemon rind; bring to a boil.
Mix 1/2 cup of the sauce with spinach; place in 6 shells or individual casseroles.
Break salmon in chunks, removing bones and skin; place on spinach; top with remaining sauce.
Combine crumbs and butter; sprinkle over.
Bake in moderate oven (350°) 25 minutes or till bubbly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Salmon
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes

Rate It

Your rating: None
4.129165
Average: 4.1 (12 votes)