Salmon Florentine

Very tasty!... But I did make a few adjustments to the recipe. I'll list them: 1. I made this with 4 salmon portions instead of 2. This made for less sauce per portion. 2. I allowed the salmon and sauce to cook for about 15 minutes instead of 5-10 minutes. This allowed the sauce to further reduce, and the salmon did not suffer (dry out) from the extra time. 3. I cheated and added lemon pepper and dried oregano to my salmon before cooking... just my personal preference... 4. I served this over a bed of rice. The rice absorbs some of the sauce, thus reducing the amount of sauce even further. I think the given recipe, with the additional 5 minutes of sauce reduction time, would produce a great meal if you like a lot of sauce (which I typically do). However, if you're like the rest of my family who prefer not to have salmon swimming in sauce (no pun intended), adding rice and/or 2 more salmon portions should be sufficient fixes.

This was very easy and tasty! The sauce did not reduce to half during 15 minutes of cook time, next time around I will go with 3/4 of a cup for the wine and the cream. Otherwise the flavor was spot on! Thank you!

Used 2 8oz filets, since that’s what I had, and the addition of mushrooms others mentioned sounded good.

We read the reviews ahead of time and did use less cream and wine. Otherwise we followed the recipe, substituting cod for the salmon. I served it with rice and my husband loved it. Very easy and very yummy.

For two 4 oz salmon portions I couldn't go the full measures, evident as I went through the cooking process. I used 1/4 sliced onion, half the garlic, 3 patties of butter, a 1/2 cup of wine and a 1/3 cup of cream. Going the full measures would be too much for the salmon and spinach portions. Also no salt/pepper was called out, so I added just a pinch of each. The sauce was plenty, much lighter than the recipe, and still very flavorful. Trying this early after posting I wanted to follow the recipe as is but the butter and liquid measures were too much for us.

This dish was easy to make, and with the combination of ingredients it is hard to go wrong, next time however I shall not add the butter to the spinach, but lemon juice instead. I also added salt and pepper in the cooking. It was quite bland without it.

I only had about 1/4 cup of heavy cream so I used 1% milk for the rest and it was delicious. I used the left over sauce to make it again with more salmon. The second time I used a lot more spinach as it tends to wilt down to nearly nothing.

Yummy! Next time, though, I will reduce the sauce slightly before adding the salmon.

We really liked this. Easy to make and the sauce was delicious. I would double the garlic. I also gave it a squeeze of lemon and used rosemary garlic seasoning, just because salmon has a stronger flavor and I wanted to soften that a bit. Served over the bed of spinach, it had a nice presentation. I served it with asparagus and sweet potato slices in butter and a pinch of cayenne.

I tend to use recipes as guidelines for my improvisation. Despite my minor changes - 1/2 & 1/2 for heavy cream, coconut oil to replace some of the butter - I am pleased with the outcome.

Sauce seemed a bit runny and I would have added spinach to the sauce, and more spinach. Taste was very good and everyone gobbled it up - kids included. Made it over rice.

It works. Olive oil instead of Butter. Add small can of sliced mushrooms. Salt Pepper of course!!! And CAPERS!!

I thought this dish was incredible. Not real heavy. Pleasant change from my normal salmon dishes. Can't wait to try it again and add mushrooms.