Herb Crusted Salmon Fillet with Creamed Spinach

Herb Crusted Salmon Fillet with Creamed Spinach

By Chef Marcus Published: July 22, 2014

Recommended Wine: 2004 Vickers Chardonnay

Ingredients

• Salmon Crust
• 1 Lb Unsalted Butter
• 2 Cups Fresh Bread Crumbs
• 1 Tbsp Fresh Thyme
• 1 Tbsp Fresh Oregano
• 1 tsp Fresh Rosemary
• 4 Cloves of fresh garlic Chopped
• Italian Parsley Chopped
• Salt to taste
• Creamed Spinach
• 1 Tbsp Butter
• 1 Tbsp garlic Chopped
• 1 Lb Fresh Spinach Washed
• 1/4 Cup Dry White Wine
• 1/2 Cup Heavy Cream (or half & half)
• 2 Tbsp Parmesan Cheese

Instructions

1. To make the crust, grind fresh crust less bread in a food processor until coarsely chopped. In a pan cook the chopped garlic until golden. In the food processor, add the softened butter with the bread crumbs, garlic and the rest of the ingredients. Mix well incorporating all the ingredients. Remove from the bowl and spread out on parchment paper ¼ inch thick. Refrigerate. Place the salmon on an oven safe pan, season and cut a piece of your hardened crust to fit atop of the salmon. Cook in a broiler with top heat until the crust is golden. Finish with just oven heat if the salmon is not fully cooked.
   
2. To make the creamed spinach, caramelize the garlic and shallots in a pan with a large surface area. Add white wine and reduce. Add the cream, bring to a simmer and season. Add the spinach wilting it as you add more until it is all in the pan. Finish with parmesan cheese, salt and pepper. Serve right away.
   

• Cuisine: Seafood
• Course: Entrée