![Dairy Farmers of Canada](/themes/custom/dfc_platform/assets/dist/images/recipes/recipe-print-header-en.jpg)
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
![salmon steaks with creamed spinach estrie style salmon steaks with creamed spinach estrie style](/sites/default/files/styles/recipe_image/public/image_file_browser/conso_recipe/salmon-steaks-with-creamed-spinach-estrie-style.jpg.jpeg?itok=BCIcKc5q)
Ingredients
- 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
![Placeholder alt](/themes/custom/dfc_platform/assets/dist/images/basic/conso/StealthRecipe-ConeQuest.gif)
CONE QUEST CONTEST
Ready to scoop up a tasty prize? Sign up for More Goodness rewards to play Cone Quest and get a chance to win ice cream.
Plus, you’ll be in for all kinds of savings, recipes, offers and more.
Preparation
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
Tips
*Alternative to BBQ: 15 minutes in 350 °F (180 °C) oven.