CEiMB: Salmon Florentine
This week’s CEiMB recipe, which is NOT Salmon Florentine, is one that sounds absolutely delicious to me. Mixed Berry Cobbler? Sign me up! I don’t usually go for sweets or desserts, but when I do, I choose fruity options every time. Something warm served a la mode with melty vanilla ice cream on top. Heaven. However, the one of us who does actually eat sweets and desserts does not like berries or any other fruit for that matter. So instead of making an entire cobbler basically for myself (and then eating only one or two servings before dumping the rest in the trash), I opted to do a “rewind” and go back to the salmon recipe that I missed earlier in the summer.
I was really disappointed that I hadn’t been able to make this sooner, especially after it got really good reviews from the rest of the group, so I was happy to have the chance to make it this week. I am huge fan of seafood, and salmon is one my favorite varieties of fish. I usually pick salty, sweet, Asian inspired marinades when I make salmon, but I was looking forward to a departure from my norm. Ellie did not disappoint. I love the combination of spinach, sun-dried tomatoes, and ricotta cheese on top of the sweet, flaky fish. My only complaint was that the ricotta got a little overpowered. I remember someone saying this might be better with goat cheese, and I think I would try that next time. Otherwise this was a great dish; quick and easy.
Be sure to check out the recipe at Cooking with Boys and to read about how Pam and the rest of the CEiMBers enjoyed their cobblers this week! I’m noting the recipe for another time, when I’ll have more people around to help eat it. I know my family would love it so it’s going on the holiday menu I’m already mentally planning.
Now, a photography question to fellow bloggers (or anyone in the know): I was fortunate to get this recipe made during the day which allowed for some lovely natural light. That is quite a luxury for me as I am usually cooking well after the sun has gone down. I love the way the picture turned out; any tips for recreating natural light on a regular basis in a tiny, dark apartment?
10 ounces frozen, chopped spinach
1/2 tablespoon extra virgin olive oil
2 tablespoons onion, finely chopped
2 cloves of garlic, minced
2 tablespoons sun-dried tomatoes (not packed in oil), julienned
1/8 teaspoon red pepper flakes
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup part-skim ricotta cheese
2 salmon fillets, 6 ounces each
Preheat oven to 350 degrees F. Using your hands, squeeze spinach of all excess liquid.
Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook for 3 minutes until they begin to soften. Add spinach, sun-dried tomatoes, red pepper flakes, salt and pepper and cook an additional 2 minutes. Remove from heat and let cool approximately 10 minutes. Add ricotta and stir to combine.
Using your hands, pack 1/2 of spinach mixture on top of each salmon fillet, forming mixture to the shape of the fillet. Place fillets on a rimmed baking sheet or glass baking dish and bake for 15 minutes, until salmon is cooked through.
Source: Ellie Krieger’s “So Easy: Luscious, Healthy Recipes for Every Meal of the Week,” p. 197
2 servings | 8 POINTS