Chef Thompson tops salmon with sautéed spinach

Chef Thompson tops salmon with sautéed spinach

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

Serves 4

4 filets of Salmon, skinned and bones removed

Spinach and Horseradish Crust:

1 clove garlic, minced

2 tbl butter

1 shallot, minced

5oz. spinach

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.

Salmon with horseradish crusted spinach and fingerling potatos

Salmon with horseradish crusted spinach and fingerling potatos