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

WIN CANADIAN DAIRY FOR A YEAR

Sign up for our More Goodness rewards program for exclusive savings, recipes contests, offers and more. Register now to enter our Dairy Delicious year contest!

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