BAKED SALMON FILLETS WITH CREAMED SPINACH

Although I'm not a huge fan of casserole style dishes I decided to try my hand in making one, and I figured it would be good to have one in my repertoire. I figured if I could hit the right flavour notes that just maybe this particular casserole would not taste like last night's dinner, but would instead taste like something you would serve at a family style restaurant. I made a bechamel sauce (a white sauce) and mixed in thawed chopped frozen spinach, poured it on top of the salmon fillets, of course adding other ingredients, baked it, and ended up with a dish that was really quite good. I recommend serving the salmon with oven baked fries.

Serves 4-6

Preheat the oven to 400 Degrees F.

Baking time: 35-40 minutes

Ingredients:

  • 6 small salmon fillets
  • coarse salt
  • freshly cracked black pepper
  • chopped frozen spinach, thawed and the excess water squeezed out
  • 2 tbsp butter or margarine
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • 1/2 cup low sodium chicken stock
  • 1 tbsp dijon mustard
  • 2 tbsp light cream cheese
  • 3 tbsp lemon juice
  • tomato slices
  • Parmesan cheese (enough to sprinkle on top of the casserole)

1. Preheat the oven to 400 F and take a cooking spray and lightly oil the casserole dish. Put the salmon fillets into the baking dish and season the fillets with salt and pepper. Set the casserole dish aside for now while you make the bechamel sauce.

2. Bechamel sauce: In a medium sized saucepan, on medium high heat, melt 2 tbsp of butter and sprinkle in the 2 tbsp of flour. Take a whisk and gently incorporate the butter and flour together to make the roux. Cook the flour for about a minute and add in the chicken stock. Add in the milk and keep whisking until the sauce comes to a simmer and starts to thicken slightly. This is when you add in the dijon mustard, cream cheese, pepper and a generous pinch of salt. Turn off the heat and whisk in the lemon juice.

3. Take the spinach and squeeze out the liquid from the spinach using a clean kitchen towel, then add the spinach into the bechamel sauce. Pour the sauce on top of the salmon (in the casserole dish) and spread the sauce around to make sure it covers all of the fillets. Take your tomato slices and place them on top of the fish, sprinkle Parmesan cheese and bake it in the oven for about 40 minutes. Let the casserole cool for about 10 minutes before serving.

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