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  • Salmon Florentine

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  • 4 ounces frozen spinach, thawed, drained and squeezed of excess moisture
    4 ounces ricotta cheese
    1 tablespoon grated Parmesan cheese
    1 large egg
    1 tablespoon olive oil
    2 cups cooked rice or quinoa
    2 tablespoons chicken broth
    2 (6-ounce) salmon fillets
    Lemon slices, for garnish
    Preheat oven to 350 F.
    In bowl of a food processor, combine the spinach, ricotta, Parmesan and egg; puree.
    Brush the oil on bottom and sides of a glass, ovenproof dish. Add the rice to bottom of dish and spread out evenly. Spoon the chicken broth evenly over rice.
    Place the salmon fillets over rice and spoon pureed spinach-cheese mixture over top. Bake in preheated oven for about 20 minutes; when done, spinach should be puffed.
    Garnish with the lemon slices.
    — Recipe from "Dog-Gone Good Cuisine: More Healthy, Fast and Easy Recipes for You and Your Pooch," by Gayle Pruitt (St. Martins; 2014; $21.99).
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