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Salmon Florentine

Budget.Gourmet's picture
  Spinach 10 Ounce (1 Package)
  Canned pink salmon 1 Pound (1 Can)
  Butter/Margarine 3 Tablespoon
  Flour 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Dill weed 1⁄2 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Egg 1 , beaten
  Lemon juice 2 Tablespoon

1. Trim stems and any coarse leaves from spinach. Wash leaves well; place in a large sauce-pan; cover. (There's no need to add any water.)
2. Cook 1 minute over low heat, or just until spinach wilts; drain well; chop.
3. Drain salmon; remove skin and bones; break into small pieces.
4. Melt butter or margarine in a small saucepan; stir in flour, salt and dillweed. Cook, stirring constantly, just until bubbly. Stir in milk; con-tinue cooking and stirring until sauce thickens and bubbles 1 minute. Stir half of hot mixture into beaten egg in a small bowl; return to sauce-pan; cook, stirring constantly, 1 minute, or until sauce thickens again. Stir in lemon juice.
5. Fold 1 cup of the hot sauce into salmon. Line 4 scallop shells or 4 individual foil baking dishes with chopped spinach. Spoon salmon mixture onto center of spinach. Spoon remaining hot sauce over salmon.
6. Broil, about 4 inches from heat, 3 minutes, or until tops are light brown and bubbly. Garnish with a slice of lemon and a sprig of parsley, if you wish.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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Average: 4.5 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 392 Calories from Fat 191

% Daily Value*

Total Fat 21 g33%

Saturated Fat 7.8 g39.1%

Trans Fat 0 g

Cholesterol 113.9 mg38%

Sodium 874.1 mg36.4%

Total Carbohydrates 17 g5.6%

Dietary Fiber 2 g7.9%

Sugars 5.1 g

Protein 29 g58.6%

Vitamin A 142.2% Vitamin C 39.5%

Calcium 18.9% Iron 16.7%

*Based on a 2000 Calorie diet

Salmon Florentine Recipe