2 (6 to 8 oz. each) salmon fillets,
10 oz. frozen whole spinach, thawed,
10 thin slices of sundried tomato,
1/4 small onion, sliced,
1 teaspoon minced garlic,
1 1/2 tablespoons butter,
1 oz. dry white wine,
1 teaspoon brown sugar,
sea salt and black pepper to taste.
Recipe: Heat the butter in a non-stick pan and saute the salmon fillets on both sides until half cooked. Remove the salmon and set aside. Add the garlic and sliced onion to the pan and saute for 2 minutes. Add the sliced sundried tomatoes and saute for 2 minutes more. Add the spinach and deglaze the pan with the white wine to utilize all the flavors that have stuck to the bottom of the pan. Cook until the spinach is soft, about 3 minutes. Put the spinach in a baking dish and place the salmon fillets on top of it. Season the salmon fillets with salt and pepper and sprinkle them lightly with the sugar. Squeeze the lemon wedge over them and put the baking dish in a preheated oven at 475 F. Bake until the salmon is ready and lightly caramelized, about 8-10 minutes. When the Salmon Florentine is ready, simply lift it with a spatula from the baking dish and serve it in the dinner plate.
Serve the Caramelized Salmon Fillet Florentine with a lemon wedge on the side.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.