Search for anything:

King Salmon Bake

bbq, salmon

1 pound small red potatoes
1 pound spinach; coarse stems removed
1 tablespoon butter; melted
1 cup grated extra-old white Cheddar
1 clove garlic; minced
1/2 teaspoon salt
salt and freshly ground pepper
2 tablespoons unsalted butter
4 (each 6 oz) salmon fillets; skin removed
1 tablespoon lemon juice
8 slices good-quality bacon
1/4 cup sour cream
1 tablespoon minced chives

This is one of the Fish House's perennial best-sellers. King salmon is the name Americans use for chinook, or spring, salmon. Preheat oven to 350ºF Cook potatoes in boiling water until just tender, 20 to 25 minutes. Drain and cool. Place spinach in a steamer basket or metal colander over water in a large pot, cover and steam over high heat until wilted, about 3 minutes. Transfer to a large plate and spread out to cool. Squeeze spinach with hands to remove water. Finely chop. In a bowl, mix spinach, melted butter, cheese, garlic and salt. (Potatoes and spinach can be prepared 1 day in advance if covered and refrigerated.) Grease a 12- x 8-inch baking dish. Slice potatoes 1/4 inch thick. Arrange in slightly overlapping rows in dish. Season well with salt and pepper and dot with 1 tablespoon unsalted butter. Divide spinach mixture into 4 equal portions; form each into a flattened, elongated patty; and place 1 in each quarter of the dish on the potatoes. Top each with 1 salmon fillet. Sprinkle with lemon juice and dot with 1 tablespoon unsalted butter. Season again with salt and pepper to taste. Cover snugly with foil and bake 20 to 30 minutes until salmon is cooked through. Fry bacon over medium heat until crisp. Drain and crumble when cool. Divide salmon bake among 4 heated plates. Top each with 1 tablespoon sour cream. Sprinkle with bacon and chives and serve immediately..

Contributor: Karen Barnaby - President's Choice Magazine, Jul/Aug, 9

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU