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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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From the North American Lobster Co., Carlstadt from Amy Goffio. This makes 2 servings so you may need to double and so on... Ingredients:
2 (8 ounce) salmon fillets, skinless |
2 tablespoons butter |
14 ounces fresh spinach, cleaned and snipped |
1/2 cup shallot, finely chopped |
1 1/2 cups heavy cream |
1/4 cup breadcrumbs |
1/4 cup mozzarella cheese, shredded |
kosher salt |
white pepper |
Directions:
1. In a hot saute pan, add butter and as it begins to smoke, add salmon, spinach and shallots and cook on medium to low heat for 3 minutes.
2. Flip salmon over and add heavy cream.
3. Cover and reduce cream by half.
4. In a small bowl, mix bread crumbs with mozzarella.
5. When cream is reduced by half, after 8-10 minutes, salt and pepper salmon to taste.
6. Remove salmon from pan and top with spinach, then with the crumb-cheese mixture.
7. Put fish on broiler pan and reserve cream sauce.
8. Place under boiler until the cheese is melted.
9. Finish with the remaining cream sauce and serve.
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