Thursday, October 24, 2013

Cooking: Salmon Rushdie

Remember when Salman Rushdie was in hiding in the 1990's for writing The Satanic Verses?
I read the book and actually loved it. Funny how people got so worked up about a book they probably did not even read. 

On that note, I made the most delicious dinner tonight. I raved. Steve raved. Delaney inhaled it (Delaney inhales everything these days with two sports being played right now..). Ellie balked. 
It was a huge hit. 

I should have taken photos, but I was too busy shoveling it into my mouth.
Here's the recipe I altered and made my own...enjoy!

Salmon Florentine (A la Tanya )

  • 2 cups spinach, chopped 
  • 1 tablespoon olive oil
  • 1 small minced onion
  • 2 teaspoons minced garlic
  • 1 can stewed tomatoes, drained
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup part-skim ricotta
  • 4 skinless salmon fillets (6 oz each), rinsed and patted dry (salted and peppered)
Heat oven to 350°. de. Heat oil in a large skillet over medium heat. Add onions; cook, stirring, until soft, about 3 minutes. Add garlic; cook 1 minute more. Add spinach, tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes. Add ricotta; stir to combine. Season with salt and pepper. Pack  spinach mixture on top of each fillet, matching the shape of the fillet. Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through about 15 minutes. 
Cupcakes I am making for my daughter's Halloween party on Saturday
Halloween Bloodshot Eye Cupcakes

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