Salmon Steaks with Creamed Spinach, Estrie-Style

Name: Salmon Steaks with Creamed Spinach, Estrie-Style
Yield: 4 servings
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

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

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

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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