Creamy Salmon Florentine

1. 1

   In a hot saute pan, add butter and as it begins to smoke, add salmon, spinach and shallots and cook on medium to low heat for 3 minutes.

2. 2

   Flip salmon over and add heavy cream.

3. 3

   Cover and reduce cream by half.

4. 4

   In a small bowl, mix bread crumbs with mozzarella.

5. 5

   When cream is reduced by half, after 8-10 minutes, salt and pepper salmon to taste.

6. 6

   Remove salmon from pan and top with spinach, then with the crumb-cheese mixture.

7. 7

   Put fish on broiler pan and reserve cream sauce.

8. 8

   Place under boiler until the cheese is melted.

9. 9

   Finish with the remaining cream sauce and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.