Salmon Florentine

Salmon Florentine
Salmon Florentine

Cook Inlet sockeye salmon topped with spinach and wrapped in filo dough locks in the juices. Oven-roasted, the salmon is served with saffron rice finished with a radish and cucumber salsa.

Salmon Florentine

Serves 3-4

Ingredients

4 each 6-ounce pieces sockeye salmon
salt and pepper to taste
1 cup spinach mix (recipe follows)
6 sheets filo dough
1 cup drawn butter

Directions
  1. Season salmon on both sides with salt and pepper
  2. Place the spinach mixture equally on top of each salmon.
  3. Lay out 1 sheet of filo dough and brush with drawn butter.
  4. Place another sheet on top and brush with drawn butter.
  5. Put a third piece of filo dough on top.
  6. Place the salmon in the filo dough with spinach side down.
  7. Cut filo dough and wrap salmon completely with dough.
  8. Brush salmon with drawn butter.
  9. Repeat process for remaining 2 pieces of salmon.
  10. Preheat oven to 350 degrees.
  11. Cook for 12-15 minutes on a lined cookie sheet.
Spinach Mix Ingredients

1 tablespoon canola oil
2 cloves garlic, minced
1 pound spinach
1/4 cup cold water
2 tablespoons greek yogurt
1/2 lemon, juiced
salt to taste

Spinach Mix Directions
  1. Heat large fry pan to medium heat.
  2. Add canola oil and garlic. Toast garlic in pan.
  3. Add spinach and water and cook until spinach is soft and liquid is cooked out.
  4. Finish with Greek yogurt, lemon juice and salt to taste. Cool before placing on salmon.

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