Stuffed Salmon Florentine
Creamy spinach and mushroom stuffing wrapped in buttery salmon, finished with a splash of wine and a sprinkle of parmesan—rich, tender, and perfect for a sophisticated dinner party.
Ingredients
- 8 Tbsp. butter
- 2 Tbsp. flour ⓘ
- 3/4 c. milk ⓘ
- salt and white pepper to taste ⓘ
- 2 Tbsp. dry sherry ⓘ
- 10 oz. fresh spinach ⓘ
- 1 c. mushrooms, chopped ⓘ
- 1/2 c. chopped onion ⓘ
- 4 green onions, chopped ⓘ
- 1 tsp. dried basil ⓘ
- 1/2 tsp. dried oregano ⓘ
- 1/4 tsp. thyme ⓘ
- 1/2 c. Parmesan cheese, grated ⓘ
- 6 (6 oz.) salmon filets ⓘ
- lemon juice to taste ⓘ
- 1/2 c. bread crumbs ⓘ
- 1/4 lb. butter ⓘ
- 1/2 c. white wine
- 1/4 c. water ⓘ
- lemon wedges ⓘ
Instructions
- Heat 2 tablespoons of butter in a saucepan.
- Add 2 tablespoons of flour and cook, stirring, for 4 to 5 minutes until the mixture is smooth and lightly browned.
- Slowly whisk in 3/4 cup of milk until the sauce thickens, then stir in 2 tablespoons of dry sherry and set aside.
- Blanch 10 ounces of fresh spinach, pat dry, and chop.
- Sauté the spinach in 6 tablespoons of butter for one minute.
- Add 1 cup of chopped mushrooms, 1/2 cup chopped onion, and 4 chopped green onions to the pan and cook for 5 minutes.
- Stir in 1 teaspoon dried basil, 1/2 teaspoon dried oregano, and 1/4 teaspoon thyme, cooking for an additional minute.
- Add 1/2 cup grated Parmesan cheese and stir until melted, then combine the mixture with the sherry sauce.
- Cover the sauce with plastic wrap and refrigerate for 2 to 4 hours to set.
- Preheat the oven to 425°F (220°C).
- Cut a slit in each of the six salmon filets to create a pocket.
- Fill each pocket with the chilled spinach mixture and secure the opening with a toothpick.
- Place the stuffed salmon in a shallow, buttered baking dish.
- Squeeze lemon juice over the fillets.
- Sprinkle 1/2 cup of bread crumbs over the top.
- Drizzle 1/4 pound of butter on the fillets.
- Pour 1/2 cup of white wine and 1/4 cup of water into the bottom of the pan.
- Bake for 10 to 12 minutes until the salmon is cooked through.
- Garnish with parsley and lemon wedges before serving.
Tips & Substitutions
For a richer flavor, consider using a combination of fresh herbs like dill or parsley in the stuffing. If you want a lighter option, substitute the butter with olive oil. You can also replace the white wine with vegetable broth for a non-alcoholic version. Ensure the spinach is well-drained to avoid a watery filling. This recipe pairs beautifully with Mediterranean recipes that feature fresh vegetables.
Serving Suggestions
Serve the stuffed salmon with a side of lemon-dressed green salad or roasted vegetables for a complete meal. It also goes well with a light pasta dish or garlic mashed potatoes. For a refreshing complement, consider serving alongside a Greek Salad With Broiled Shrimp(Low-Carb) or a crisp white wine.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the salmon in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. Avoid microwaving, as it can make the salmon dry.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Salmon Florentine contains roughly 469 calories, with 25g protein, 70g carbohydrates, and 12g fat. It is an excellent source of iron (89% of the Daily Value), vitamin C (82% of the Daily Value), and vitamin D (64% of the Daily Value). Note that it is relatively high in sodium, at 1550mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the spinach filling a day in advance?
Yes, you can prepare the spinach filling the day before. Just make sure to store it in the refrigerator in an airtight container. This allows the flavors to meld together, enhancing the overall taste of the dish. Just remember to fill the salmon pockets right before baking to maintain the texture.
What can I use instead of salmon for this recipe?
If you're looking for an alternative to salmon, swordfish or other firm white fish would work well. They can hold up to the stuffing and have a mild flavor that complements the filling. Adjust the cooking time based on the thickness of the fish to ensure it's cooked through.
Is it necessary to use sherry in the sauce?
While dry sherry adds depth to the sauce, you can omit it if you prefer. A splash of lemon juice or a bit of white wine vinegar can provide acidity and enhance flavor without the alcohol. You can also use additional broth for a non-alcoholic version.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).