Salmon Florentine

I don’t like seafood. As a result I never cook it, to Brent’s dismay. I’ve always agreed with the statement that you shouldn’t cook things that you do not like. Understandably so because you won’t want to taste test before serving it up. But I was feeling ambitious, and decided that I was going to cook salmon for dinner. Sometimes I gotta pretend to be a good girlfriend, right?

After reading up a bit on how to cook salmon, I incorporated the tips I found into this recipe. And I have to say it looks delicious despite my unwillingness to actually eat any of it. Somehow Brent managed to get a fork-ful in my mouth and it wasn’t as terrible as I was anticipating. Maybe I will warm up to seafood eventually.

So now the question is, “what did you make for yourself, Erin?”. I substituted with chicken of course! You would have never known it was meant to be cooked with Salmon. So if there are any picky eaters out there who share my feelings, this is an easy recipe that can be made to order.

Serve with Quinoa Pilaf With Pine Nuts.

Ingredients:

1 package 12 oz frozen spinach, thawed

1 Tbsp olive oil

1/4 cup minced shallots

2 tsp minced garlic

5 sun-dried tomatoes, chopped

1/2 teaspoon salt, plus more to taste

1/4 teaspoon red pepper flakes

1/4 teaspoon freshly ground black pepper, plus more to taste

1/2 cup part-skim ricotta

4 skinless salmon fillets (6 oz each), rinsed and patted dry (or chicken!)

8 rings of onion, 1/2 inch thick

Directions:

1. Heat oven to 350 degrees. Squeeze spinach of all excess liquid. Set aside.
2. Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until soft, about 3 minutes. Add garlic; cook 1 minute more. Add spinach, tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes.
3. Add ricotta; stir to combine. Season with salt and pepper.
4. On four separate sheets of foil, place fillets on top of two rings of onion.  Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet. Fold up foil into packets, place on rimmed baking sheet and bake until cooked through, 15 minutes.

Source: Adapted from Ellie Krieger on SELF