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Prep 25 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 2 salmon fillets
  • 2 Heaped teaspoon smoky BBQ seasoning
  • 3 cloves of garlic, finely chopped
  • a handful of button mushrooms, sliced
  • 120 g spinach
  • 200 ml creme fraiche
  • a handful of grated Parmesan
Salmon Florentine
Smoky grilled salmon in a creamy spinach and mushroom sauce!
Salmon Florentine Salmon Florentine

Who doesn't love a fish florentine... garlic, spinach and mushrooms in a light creamy Parmesan sauce! This has the added bonus of smoky BBQ flavoured salmon fillets... such a fabulous combination and as perfect for a mid week family meal as it is for a dinner party menu!

  1. Start with the salmon fillets, each brushed with olive oil on a greased grill pan or piece of foil. Sprinkle each one liberally with the seasoning and grill under a moderate heat for 10/15 minutes, until just cooked through
  2. In the meantime, heat a good slab of butter in a wide bottomed pan and gently saute to soften, but not brown. Then add in the mushrooms and spinach and continue to saute for another minute ot two, turning the spinach over regularly to wilt
  3. Finally, add in the creme fraiche and cheese, season well and warm through. Divide between two bowls and serve with the salmon on top!
Salmon Florentine
Smoky grilled salmon in a creamy spinach and mushroom sauce!
Salmon Florentine Salmon Florentine

Who doesn't love a fish florentine... garlic, spinach and mushrooms in a light creamy Parmesan sauce! This has the added bonus of smoky BBQ flavoured salmon fillets... such a fabulous combination and as perfect for a mid week family meal as it is for a dinner party menu!

Prep 25 minutes
Total 25 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 2 salmon fillets
  • 2 Heaped teaspoon smoky BBQ seasoning
  • 3 cloves of garlic, finely chopped
  • a handful of button mushrooms, sliced
  • 120 g spinach
  • 200 ml creme fraiche
  • a handful of grated Parmesan
  1. Start with the salmon fillets, each brushed with olive oil on a greased grill pan or piece of foil. Sprinkle each one liberally with the seasoning and grill under a moderate heat for 10/15 minutes, until just cooked through
  2. In the meantime, heat a good slab of butter in a wide bottomed pan and gently saute to soften, but not brown. Then add in the mushrooms and spinach and continue to saute for another minute ot two, turning the spinach over regularly to wilt
  3. Finally, add in the creme fraiche and cheese, season well and warm through. Divide between two bowls and serve with the salmon on top!