Bertuccis Salmon Florentine Copycat Recipe 455

CREAMY SALMON FLORENTINE

Steps:

• 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.
• Flip salmon over and add heavy cream.
• Cover and reduce cream by half.
• In a small bowl, mix bread crumbs with mozzarella.
• When cream is reduced by half, after 8-10 minutes, salt and pepper salmon to taste.
• Remove salmon from pan and top with spinach, then with the crumb-cheese mixture.
• Put fish on broiler pan and reserve cream sauce.
• Place under boiler until the cheese is melted.
• Finish with the remaining cream sauce and serve.

SALMON FLORENTINE

Steps:

• Preheat oven at 350.
• Squeeze spinach of all excess liquid. Set aside.
• Heat oil in a large skillet, and add shallots, after a few minutes add garlic and cook about a minute more.
• Add spinach, tomatoes, salt and pepper, and red pepper flakes. Cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes.
• Add ricotta; stir to combine. Season with salt and pepper.
• Pack about 1/2 cup spinach mixture on top of each fillet.
• Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15-20 minutes.
• Serving suggestion: with Brown Rice or Rice Pilaf.

BERTUCCI'S SALMON FLORENTINE COPYCAT RECIPE - (4.5/5)

Steps:

• Season salmon with salt and pepper. Bake at 400 degrees for 15-20 minutes or until it easily flakes apart. Meanwhile, heat wine in a small saucepan over medium high heat until it reduces. Add lemon juice and capers. When just about ready to serve, add spinach to the sauce and lightly wilt. Remove from heat and serve over salmon.

PARMESAN CRUSTED SALMON FLORENTINE

Steps:

• For the Spinach mixture (which can be made ahead prior as a time saver for entertaining).Thaw spinach and squeeze of all excess liquid. Set aside. Heat oil in a large skillet, over medium heat and add shallots. Cook, stirring, until soft, about 3 minutes and add garlic; cook 1 minute more. Add spinach, sundried tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes. Add ricotta and cream cheese; stir to combine.
• Directions for the Salmon:.
• 1.Preheat oven to 350°F.
• 2.Fillet salmon and place skin side down on a glass baking dish.
• 3.Spread a generous amount of mayonnaise; cover entire top of fish.
• 4.Sprinkle liberally with bread crumbs mixture. Spray with Pam.
• 5.Bake about 15-20 minutes, uncovered.
• 6.Place under broiler until top turns brown.
• Place a scoop of the spinach on each plate and top the mixture with a piece of salmon.

TERIYAKI SALMON WITH BAKED CORN ON THE COB RECIPE - (4.5/5)

Steps:

• For salmon 1.Cut salmon fillet into four pieces. 2.Spray pieces of foil with nonstick cooking spray. Place one fillet in the center of each piece of foil. Drizzle each fillet evenly with marinade and top with 1/4 cup of pineapple. 3.Fold foil lengthwise, bring up the sides and fold down several times to create a slight dome over the fillet. Pinch the folds to make an airtight seal. 4.Bake at 425° for 20 minutes or until salmon flakes with a fork. Or grill for 20 minutes on a camp stove on medium-low heat or until salmon flakes with a fork. Higher altitudes will require slightly longer cooking times. For corn 1.Wash and remove any husk or silk from corn cobs. 2.In a small shallow dish, combine olive oil, seasoning and lemon juice. 3.Dip each ear of corn into olive oil mixture and place in the center of foil. 4.Fold foil lengthwise, bring up the sides and fold down several times to create an airtight seal. 5.Bake at 425° F for 20 minutes until tender. 6.Optional: Grill for 20 minutes on a camp stove on medium-low heat until