| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 4 | tb | Butter or margarine |
| 1 | lg | Onion Chopped |
| 1 1/2 | lb | Fresh Spinach shredded up to 2 lbs |
| 1 1/2 | c | Water |
| 1 | tb | Lemon juice |
| Salt and Pepper | ||
| 2 | lb | Salmon Fillets |
| 2 | tb | All-purpose Flour |
| 1 | ts | Dijon Mustard |
| 2 | tb | Grated Parmesan Cheese |
INSTRUCTIONS
Melt 2 TBS of the butter in a large frying pan over medium heat; and saute the onions. Add spinach to pan, cover, and cook just until wilted. Turn into a shallow 2 quart baking dish. Pour water into pan, add lemon juice, dash of salt and pepper, and salmon. Cover and simmer until fish flakes when probed, about 10 minutes. Lift out fish and arrange on spinach. Reserve 1 cup poaching liquid. Melt remaining 2 TBS butter in pan; stir in flour and cook until bubbly. Add the reserved poaching liquid and cook, stirring, until thinkened. Season with salt, pepper, mustard, and cheese. Pour over fish. Bake uncovered, in a 350 oven 20 minutes or until hot. Serves 4 Posted to recipelu-digest Volume 01 Number 206 by jecraig@lan-inc.com on Nov 6, 97
A Message from our Provider:
“In the sentence of life, the devil may be a comma–but never let him be the period.”