Pan-Seared Salmon Florentine. Imagine succulent salmon fillets, perfectly seared to golden perfection, served on a bed of creamy spinach and mushroom sauce. This dish not only looks stunning but tastes absolutely divine, bringing a touch of elegance to your dinner table.
Resume of the Recipe:
Pan-Seared Salmon Florentine combines the rich, flaky texture of salmon with the creamy, garlicky goodness of a Florentine sauce. The spinach and mushrooms add depth and nutrition, making this a balanced and flavorful meal. Quick to prepare and visually appealing, this dish is perfect for a special occasion or a delightful weeknight dinner.
Exciting Story:
The first time I made Pan-Seared Salmon Florentine, it was a special date night at home. My husband had been working late all week, and I wanted to surprise him with something extraordinary. As the salmon sizzled in the pan and the creamy sauce came together, the kitchen was filled with irresistible aromas. When we finally sat down to eat, the look of pure enjoyment on his face was priceless. This dish has since become our go-to for romantic dinners and special family celebrations. It’s a recipe that’s close to my heart and never fails to impress.
Why This Pan-Seared Salmon Florentine?
- Elegant and Flavorful: The combination of perfectly seared salmon with a creamy spinach and mushroom sauce is both sophisticated and delicious.
- Nutrient-Rich: Packed with omega-3 fatty acids from the salmon and vitamins from the spinach, this dish is as nutritious as it is tasty.
- Quick and Easy: Despite its gourmet appearance, this dish comes together quickly, making it perfect for any night of the week.
Ingredients:
- Salmon:
- 4 salmon fillets, skinless
- Salt and black pepper, to taste
- 2 tbsp olive oil
- Florentine Sauce:
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp nutmeg (optional)
- Salt and black pepper, to taste
How to Make Pan-Seared Salmon Florentine:
- Prepare the Salmon:
- Season the salmon fillets with salt and black pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the salmon fillets to the skillet, skin-side down (if skin is still on), and sear for 4-5 minutes per side, or until the salmon is cooked through and has a nice golden crust.
- Remove the salmon from the skillet and set aside.
- Make the Florentine Sauce:
- In the same skillet, melt the butter over medium heat.
- Add the chopped onion and garlic, and sauté until fragrant and translucent, about 2-3 minutes.
- Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
- Stir in the chopped spinach and cook until wilted, about 2 minutes.
- Pour in the heavy cream and bring to a simmer. Cook until the sauce thickens slightly, about 5 minutes.
- Stir in the grated Parmesan cheese and nutmeg (if using). Season with salt and black pepper to taste.
- Combine and Serve:
- Return the seared salmon fillets to the skillet, nestling them into the Florentine sauce.
- Spoon some of the sauce over the salmon to coat.
- Serve immediately, garnished with extra Parmesan cheese and fresh parsley if desired.
Tips:
- Salmon: For best results, use fresh, high-quality salmon fillets. If using frozen salmon, make sure to thaw it completely and pat it dry before cooking.
- Sauce Consistency: If the sauce is too thick, you can thin it out with a splash of chicken broth or water.
Pan-Seared Salmon Florentine
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Recipe by AlexandraCourse: All Word Recipes
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Total time
1
hour
10
minutes
1
Cook Mode
Keep the screen of your device on
Ingredients
Salmon:
4 4 salmon fillets, skinless
Salt and black pepper, to taste
2 tbsp 2 olive oil
Florentine Sauce:
2 tbsp 2 unsalted butter
1 small 1 onion, finely chopped
3 cloves 3 garlic, minced
8 oz 8 mushrooms, sliced
2 cups 2 fresh spinach, chopped
1 cup 1 heavy cream
1/2 cup 1/2 grated Parmesan cheese
1/4 tsp 1/4 nutmeg (optional)
Salt and black pepper, to taste
Directions
- Prepare the Salmon:
- Season the salmon fillets with salt and black pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the salmon fillets to the skillet, skin-side down (if skin is still on), and sear for 4-5 minutes per side, or until the salmon is cooked through and has a nice golden crust.
- Remove the salmon from the skillet and set aside.
- Make the Florentine Sauce:
- In the same skillet, melt the butter over medium heat.
- Add the chopped onion and garlic, and sauté until fragrant and translucent, about 2-3 minutes.
- Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
- Stir in the chopped spinach and cook until wilted, about 2 minutes.
- Pour in the heavy cream and bring to a simmer. Cook until the sauce thickens slightly, about 5 minutes.
- Stir in the grated Parmesan cheese and nutmeg (if using). Season with salt and black pepper to taste.
- Combine and Serve:
- Return the seared salmon fillets to the skillet, nestling them into the Florentine sauce.
- Spoon some of the sauce over the salmon to coat.
- Serve immediately, garnished with extra Parmesan cheese and fresh parsley if desired.
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