Salmon Florentine Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. In a small bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tbs lemon zest, 1 tsp minced garlic, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Rub the mixture evenly over both sides of each fillet (leave skin side dry if grilling to crisp). Let rest at room temperature 10–15 minutes.

Grill or pan-sear

Preheat a grill or heavy skillet to medium-high (about 400°F / 200°C). If using a grill, oil grates. Place salmon skin-side down and cook without moving 4–5 minutes until skin is crisp and fish releases easily. Flip and cook 2–4 minutes more, depending on thickness, until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. If pan-searing, add 1 tbs oil to the hot skillet before adding fillets. For a finished gloss, add 1 tbs butter to the pan during the last minute and spoon over the fillets.

Rest

Transfer salmon to a plate, tent loosely with foil and rest 3–5 minutes while you finish the creamed spinach so juices redistribute.

Wilt spinach

Place a very large skillet or sauté pan over medium-high heat and add 1 tbs olive oil. Add the 12 cups packed baby spinach in batches, stirring until wilted. As spinach wilts, transfer to a colander and press or squeeze out excess liquid. Repeat until all spinach is wilted and squeezed dry. Roughly chop wilted spinach and set aside.

Sauté aromatics

In the same skillet reduce heat to medium, add 2 tbs unsalted butter. When melted, add the finely minced shallot and sauté 2–3 minutes until softened and translucent. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Make the cream base

Sprinkle 1 tbs all-purpose flour over the shallot-garlic and cook 1 minute, stirring, to remove raw flour taste. Gradually whisk in 1 cup whole milk, smoothing any lumps, then add 1 tbs heavy cream and 2 oz softened cream cheese. Continue to cook and whisk until the mixture thickens slightly, about 2–3 minutes.

Combine and season

Stir the chopped spinach into the cream base until evenly incorporated and heated through. Add 1 tsp salt, 1/2 tsp black pepper, 1 tsp freshly grated nutmeg, 1/2 tbs lemon juice and 1/4 cup finely grated Parmesan. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. If the mixture is too thick, thin with up to 2 tbs milk. Keep warm on low heat while plating.

To serve, spoon a generous portion of creamed spinach onto each plate. Place a rested salmon fillet on top of the spinach, skin-side down or up per preference. Drizzle any resting juices or the pan butter over the salmon. Garnish with chopped fresh parsley and a lemon wedge on the side.

Serve immediately. Leftovers: store salmon and creamed spinach separately in airtight containers in the refrigerator for up to 2 days.