Food & Wine

LENT WEEK: SPINACH STUFFED SALMON

Even if you're not an observer of Lent — which started last week — everyone should eat more fish, and not just on Fridays. This week, we'll share some Lenten friendly fish recipes. This one comes from the cookbook "Women of Great Taste."

INGREDIENTS

1 tablespoon butter

1 tablespoon all-purpose flour

6 tablespoons warm milk

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/8 teaspoon dried thyme

1/4 teaspoon salt

Punch of white pepper

1/4 cup freshly grated Parmesan cheese

1 tablespoon dry sherry

1/2 pound fresh spinach, stems removed

1/4 cup butter

1/4 pound of fresh mushrooms, diced

3 ounces shallots, minced

2 1/2 to 3 pound salmon fillet, center cut

1 cup white wine

1 lemon

1/2 cup buttered bread crumbs

DIRECTIONS

Heat butter in a saucepan over medium heat. Whisk in flour and cook for 3 minutes. Add warm milk and stir until smooth and thick. Stir in herbs, salt and pepper. Remove from heat, add cheese and sherry and stir until smooth. Microwave spinach until wilted, 3 minutes. Cool and squeeze dry.

Melt butter and saute mushrooms and shallots for 10 minutes over medium heat. Add spinach and cook until warm. Stir in cheese sauce. Cover and chill until filling has cooled completely, about 1 hour. With kitchen tweezers, remove all bones from salmon. Carefully cut a slit lengthwise in side of salmon to form a pocket. Place in a 13 x 9 baking dish and fill pocket with stuffing. (Salmon may be prepared and chilled up to 4 hours before cooking.)

Preheat oven to 425 degrees. Pour wine around salmon, squeeze lemon over top and sprinkle with bread crumbs. Bake until center of salmon is opaque and flakes easily, 20 to 30 minutes. Serves 6.

  Comments