A recipe from the kitchens of Primland Resort
Meadows of Dan, Virginia
Courtesy of Executive Chef Gunnar Thompson
Roasted Atlantic Salmon with Spinach and Horseradish Crust
4 filets of Salmon, skinned and bones removed
Spinach and Horseradish Crust:
1 clove garlic, minced
2 tbl butter
1 shallot, minced
1 tbl prepared horseradish
1/4 cup cream
Pre heat oven to 350 degrees. Spray a baking dish with oil. Season salmon filets with salt and pepper. Place in baking dish.
Heat a large skillet over medium high heat. Add butter and once it foams, add shallots and garlic. Cook until fragrant. Add Spinach and stir to wilt. Add cream and horseradish. Cook to glaze spinach. Remove from heat. Season with salt, pepper and Worcestershire to taste.
Top each salmon filet with the spinach. Place in oven and bake until fish is cooked and flakes easily with a fork or temperature of 135 degrees. Plate each portion and serve with a lemon wedge.