Dairy Farmers of Canada

Salmon Steaks with Creamed Spinach, Estrie-Style

This is the Salmon Steaks with Creamed Spinach, Estrie-Style recipe.

  • Prep: 15 min
  • Cooking: 20 min - 25 min
Yields 4 servings
salmon steaks with creamed spinach estrie style


  • 2 lbs (1 Kg) fresh spinach washed and stemmed
  • 1/3 cup + 2 tsp (90 mL) 35 % cream
  • 2 tbsp (30 mL) pastis
  • 1 tbsp (15 mL) pink peppercorns
  • 4 (5 oz/150 g each) salmon steaks
  • 1/4 cup (60 mL) butter
  • Salt and freshly ground black pepper to taste
  • Lemon juice
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Cook the spinach in butter over a low heat for 3 minutes. Drain and season with salt and pepper.

Mix together the cream, pastis and pink peppercorns.

Cut 4 large rectangles of aluminium foil, butter the inside of each sheet with a pastry brush, and then fold up the sides. Place a piece of salmon and some spinach on each sheet. Add the 35 % cream, the pink peppercorns and the pastis.

Seal the foil to form a bag by folding over the edges (papillote). Cook for 20 minutes on the grill*.

Jean Soulard, Executive Chef, Le Château Frontenac


*Alternative to BBQ: 15 minutes in 350 °F (180 °C) oven.

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