Spinach Salmon

Mom


Ingredients:

½ lb. Fresh spinach, stems removed
4 salmon fillets (4-6 oz)
1 Tablespoon butter
1 Tablespoon flour
6 Tablespoons warm milk
1 cup white wine
Juice of 1 lemon
1 teaspoon fresh oregano, chopped
½ teaspoon fresh thyme, chopped
1 Tablespoon fresh basil, chopped
¼ cup fresh Parmesan
¼ cup bread crumbs
1 Tablespoon dry sherry
2 Tablespoons olive oil
¼ cup minced shallots
¼ lb. Shitake mushrooms, diced

Preparation:

Preheat oven to 375 degrees. Heat butter and stir in flour; cook for 3 minutes. Whisk in milk and herbs; stir until smooth. Remove from heat and add cheese and sherry; set aside. Sauté shallots in oil until soft, and then add mushrooms until golden. Add spinach and stir until wilted and excess moisture has evaporated. Stir in cream sauce. Chill for 1 hour. Cut slit lengthwise in salmon and stuff with filling, closing with toothpicks. Season with salt and pepper. Place in baking dish and pour wine around salmon and squeeze lemon on top. Cover with bread crumbs and bake until opaque and flakes, about 10-15 minutes.