Special dishes
Memory
A friend of Mrs. Brousseau’s recommended this recipe to her, telling her that it was restaurant worthy.
Salmon Florentine
This recipe is filled with delicious ingredients that are easy to prepare. It’s salmon cooked in a spinach béchamel sauce.
Interesting facts
If you don’t have a pan large enough to cook all of your fillets, you can make the sauce in a saucepan and transfer it to a large oven-safe baking dish.
Servings
6
Prep time
20 minutes
Cooking time
20 minutes
Ingredients
| Ingredients | Quantitites | |
|---|---|---|
| unsalted butter | 45 ml (3 tablespoons) | |
| onion, chopped | 1 | |
| cloves of garlic, minced | 2 | |
| all-purpose flour | 30 ml (2 tablespoons) | |
| mustard powder | 10 ml (2 teaspoons) | |
| mozzarella cheese, grated | 250 ml (1 cup) | |
| 2% milk | 500 ml (2 cups) | |
| frozen spinach, thawed and well drained | 4 cubes (about a ⅓ cup) | |
| 150 g salmon fillets (about ⅓ lb each) | 6 | |
| salt and pepper | To taste | |
| lemon juice | To taste |
Directions
- Preheat the oven to 400 °F.
- In a large oven-safe pan, melt the butter and brown the onion and garlic over low heat for 2 to 3 minutes.
- Add the flour and mustard powder and mix well.
- Gradually add the milk while whisking continuously and bring to a boil. The mixture should start to thicken.
- Gradually add the cheese while stirring continuously.
- Once the cheese has melted, add the spinach and mix well.
- Place the salmon fillets in the sauce and bake for about 15 minutes or until the salmon is flaky.
- Remove from the oven and add a squeeze of fresh lemon juice.
- Serve on its own or with pasta.
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Carole Veilleux
Volunteer at Little Brothers
This recipe is great for when you have guests. You can prepare the sauce the day before and finish cooking everything else the next day.