Monday, March 9, 2009

Spinach Florentine Stuffed Salmon with Roasted Red Potatoes and Sauteed Brussel Sprouts Under A Creamy White Sauce

Serves 2

1 pkg (2 per pkg) Spinach Florentine Stuffed Salmon patties, available at Trader Joe's ® (For those who do not have access to a TJ's, a similar recipe will be posted in the next few days)

For the Potatoes
2-3 small red potatoes per person, quartered
1/4 cup of parsley, coarsely chopped
salt, to taste
pepper, to taste
1/2 tsp of lemon-pepper seasoning
a pinch of cayenne pepper
a pinch of garlic powder
1/2 tbsp of canola oil

For the Brussels Sprouts
1 pkg of Brussels Sprouts
1/2 large onion, sliced
1 tbsp of butter
1-2 cloves of garlic
1 tsp of lemon pepper seasoning
salt, to taste
pepper, to taste

For the Sauce
1/2 cup of milk
1 tsp of flour
1tbsp of butter
1 slice of American cheese (optional)
salt, to taste
pepper, to taste
pinch of garlic
a little less than 1/4 cup of parsley, coarsely chopped


For the Potatoes

1. Preheat oven 375°F and line baking pan with foil
2. In a mixing bowl, mix all ingredients until potatoes are entirely coated with the spices
3. Bake potatoes for 20 -30 mins until fork tender.
4. Ready to serve

For the Brussels Sprouts (total cook time: approx 10 - 15 mins)

1. In medium heat, saute onions and garlic in butter until softened
2. Add Brussels Sprouts
3. Season with the salt, pepper, lemon pepper seasoning
4. Cook until Brussels Sprouts are soft
5. Ready to serve

For the Sauce

1. In a saucepan, medium low heat, simmer milk
2. In a bowl mix the butter and flour and add to milk. Whisk
3. add salt, pepper and cheese(optional) and continue whisking
4. Add parsley. Sauce will thicken and pour in gravy dish or over the meal as shown in the pic above.

For the fish, follow directions as is. Plate as shown above and is ready to eat...

Garnish with parsley and sliced Red Bell Peppers on the side.

Tidbit: The Brussels Sprouts and Roasted Red Potatoes can be a great side dish to any entree you are making!

No comments: