Tom Fitzmorris

Salmon Florentine

Preparation info

  • Serves

    four

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

For this dish, buy the thickest salmon fillets you can, remove all the skin (not as hard as it looks—just have a sharp knife handy), and broil it just until it’s warm all the way through.

Ingredients

Salmon

  • Two 10-oz. bags of fresh spinach
  • Four 8-oz. sal

Method

  1. Preheat the broiler. Lightly grease a baking sheet and set aside.
  2. Pick stems from the spinach; discard bad leaves. Wash the spinach in several changes of water. Place the wet spinach in a large saucepan and cook, uncovered, over medium-low heat until wilted. Drain the spinach and set aside until cool enough to handle. Squeeze out excess water, coarsely chop, an