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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Diane Phillips Ingredients:
2 lbs salmon fillets |
3 tablespoons butter |
1 teaspoon old bay seasoning |
2 tablespoons white wine |
1 lb mushroom, cleaned and sliced 1/2 inch thick |
2 (10 ounce) packages fresh baby spinach |
1/2 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
freshly grated nutmeg, a pinch |
1 1/2 cups freshly grated swiss cheese |
Directions:
1. Preheat oven to 400°; using a sharp chef’s knife, remove the skin from the salmon and discard.
2. In a saute pan over high heat, melt 2 tablespoons butter.
3. Sprinkle the salmon with Old Bay seasoning, add the fillets to the hot pan, and sear quickly on both sides.
4. Remove the salmon fillets from the pan and place them in a 13 x 9 inch baking dish; add the wine and set the dish aside.
5. In a 10-inch saute pan, melt the remaining butter; add in the mushrooms and saute for 2-3 minutes, then add in the spinach.
6. Toss the spinach with the mushrooms and season with salt, pepper, and nutmeg.
7. When the spinach has wilted, spread the mixture over the salmon fillets.
8. Sprinkle with the cheese, and bake for 10-15 minutes, or until the salmon is cooked through and the cheese is bubbly.
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