Lakin/Thompson Recipes

Marisa's Salmon Florentine

From Masia de la Vinya Winery
Ingredients Meatballs
    1. 1lb salmon

    2. ½ cup diced onion

    3. 3 garlic cloves, pressed
    4. 5 oz fresh spinach
    5. 4-8 oz Baby mushrooms, sliced
    6. ¼ cup white wine
    7. ¾ cup heavy whipping cream
    8. salt
    9. ½ tsp red pepper flakes
Preparation meatballs
  1. Preheat oven to 425 degrees and line a small-rimmed baking dish with parchment paper. 
  2. Rub bottom of salmon with olive oil and place skin down on parchment paper. Season with salt and pepper. 
  3. Bake for 13-18 minutes, depending on size and thickness of your salmon piece.  Remove from oven once cooked.
  4. While salmon is cooking, heat a large pan over med heat.
  5. Add oil and onions, sauté until transparent.
  6. Add mushrooms, garlic, and spinach.  Cover and let spinach cook down, stirring occasionally. 
  7. Once spinach is cooked, drain off liquid (from mushrooms and spinach) Return to stove and add wine and simmer for a few minutes to cook off alcohol. 
  8. Add heavy cream and mix well
  9. Season with salt and red pepper flakes, stir and cook for a few minutes. 
  10. Add spinach and mushroom mixture to cooked salmon, over the top.


Serve with a small dinner salad