Salmon is one of my favorite fish, so I was going to try doing a salmon take on cordon bleu but switched to Salmon Florentine because my bleu cheese was past its prime. Here is the truth: I used chicken for my wife, so you will see that one in a few months. Spinach, shallots, mushrooms, and garlic bring the base. Cream, chicken broth, wine, and cheese make the sauce rich and creamy. The salmon is still the leading flavor because I got quality salmon from Crosby’s Crabs. I hope you like it.
1 pound Atlantic or King salmon (farm raise is ok)
1 teaspoon Everything Italian spice
1 teaspoon Italian herbs
2 tablespoons cooking oil
2 tablespoons butter
8 ounces shiitake mushrooms, chopped
2 shallots, diced
2 cloves garlic, minced
8 ounces baby spinach
4 ounces dry white wine
8 ounces cream
8 ounces low sodium fish stock
2 tablespoons cornstarch
4 ounces Romano cheese
4 ounces parmesan cheese
Preheat oven to 350.
Remove skin from salmon.
Coat with Everything Italian spice. Set aside.
In an oven-safe skillet on medium heat add oil and butter.
Add mushrooms and brown.
Add shallots and garlic and stir; cook for 1 minute.
Add wine and stir.
Add spinach and wilt until limp.
Add cream and stir.
Add cornstarch to stock and stir; add to the pan. Cook until sauce is thick.
Add cheese to pan and stir.
Add fish to pan and bake for 15-18 minutes.