What's for Dinner: Salmon Florentine


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Salmon Florentine

Sure, you can take your sweetie out to eat on Valentine's Day, but if you really want to impress the one you love, you can't miss with a meal cooked from scratch. This easy but still special seafood dish pairs creamy, cheesy spinach with heart-healthy salmon. It's both pretty on the plate and low-cal enough that you can splurge on dessert.

Plus, you don't have to worry about feeding any leftovers to your dog -- the recipe comes from Gayle Pruitt's "Dog-Gone Good Cuisine," a book of healthful recipes for humans and their canine kids.

For added nutrition, swap cooked quinoa tossed with toasted pine nuts and chopped fresh parsley for the rice -- it's full of protein and fiber.

4 ounces frozen spinach, thawed, drained and squeezed of excess moisture

4 ounces ricotta cheese

1 tablespoon grated Parmesan cheese

1 large egg

1 tablespoon olive oil

2 cups cooked rice

2 tablespoons chicken broth

2 6-ounce salmon fillets

Lemon slices, for garnish

Preheat oven to 350 degrees.

Add spinach, ricotta, Parmesan and egg to a food processor and puree.

Brush oil on bottom and sides of a glass ovenproof dish. Add rice to bottom of dish and spread out evenly. Spoon the chicken broth evenly over the rice.

Place salmon fillets over the rice and spoon the pureed mixture over the top. Bake for about 20 minutes; when done, spinach should be puffed.

Garnish with lemon slices.

-- "Dog-Gone Good Cuisine: More Healthy, Fast and Easy Recipes for You and Your Pooch" by Gayle Pruitt (St. Martins, Feb. 18, 2014; $21.99)


Gretchen McKay: gmckay@post-gazette.com, 412-263-1419 or on Twitter @gtmckay.

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