Salmon With Rice-Florentine Recipe

Name: Salmon With Rice-Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 salmon fillets, about 1/4-inch thick; ½ cup short-grain rice, cooked; ¼ cup frozen spinach, thawed, squeezed dry and finely chopped; ⅓ cup cream cheese (softened) or ⅓ cup plain yogurt; 1 tablespoon butter, melted; 1 teaspoon garlic powder; ½ teaspoon Tabasco sauce (optional) or ½ teaspoon red pepper flakes (optional); 1 egg, beaten; ¼ cup fresh romano cheese or ¼ cup parmesan cheese, shredded; 1 tablespoon butter, divided

Servings: persons

1
In mixing bowl, combine rice, spinach, cream cheese, Tabasco- if using -butter, cheese, garlic, and egg.
2
Blend thoroughly.
3
Add a little mayo, if needed to make a creamy, but stiff mixture.
4
(Needs to hold together well.)
5
Dry fillets.
6
Place enough mixture on fillets, to 1/2 thick-- spreading evenly.
7
CAREFUL NOT TO OVERFILL.
8
Starting with short side, roll up tightly.
9
Place in dish with seam side down; refrigerate about 2 hours to set filling.
10
When ready to bake, preheat oven to 400 dgrees F.
11
Remove salmon rolls to cutting board.
12
With a very sharp knife, cut each roll in half to form rolls about 2 thick.
13
Place all 4 rolls in lightly sprayed baking dish; cover with foil and bake for about 25 minutes until salmon flakes.
14
Remove foil; dot tops with butter and place under broiler until light golden.
15
Serve hot.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 salmon fillets, about 1/4-inch thick, ½ cup short-grain rice, cooked, ¼ cup frozen spinach, thawed, squeezed dry and finely chopped, ⅓ cup cream cheese (softened) or ⅓ cup plain yogurt, and more.

Yes, Salmon With Rice-Florentine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon With Rice-Florentine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions