Salmon Florentine

Ingredients

  • 1.5 lbs of Fresh Salmon Fillets or Fresh/Frozen Chicken Breasts
  • 1 Bag of Fresh Baby Spinach
  • 1 Jar of Spinach Dip (or homemade)

**Note: We recommend using skinless salmon fillets. The butcher at your local market can remove the skins for you upon request.

Spinach Dip Ingredients (Optional)

  • 1 – 16 oz Bag of Frozen Spinach (Drained or Chopped)
  • 1 – 8 oz Container of Sour Cream
  • 1 – 8 oz Stick of Cream Cheese
  • 2 tsp of Garlic
  • 2 Cups of Parmesan Cheese (Cut on #1 Blade)
  • 1 – 14 oz Can of Artichoke Hearts (Chopped)
  • 1/2 tsp of Lemon Zest

Unit: Large Skillet

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Instructions

Layer ingredients according to diagram.

Open the valve. Place the lid on the unit.

Turn the Cook-top to Medium heat. (E.S. 300°).

When it whistles, close valve and turn to low heat. (E.S. 225°)

Cook for 5 minutes on low heat (225° on electric skillet). Turn off the burner or skillet and let the fish rest in the pan for 5 to 10 minutes before serving. (For Chicken cook for 15 minutes on low).

Spinach Dip Recipe (Optional)

Let the spinach defrost. Then, warm all of the dip ingredients in a large skillet until they melt together. Salt to taste.

Transfer the dip into a bowl and refrigerate for 2 to 24 hours.