Spinach And Salmon Revised From Beth Becker Recipe

Ingredients

Estimated Times

Preparation Time: 15 mins

Cooking Time: 30 mins

Servings: 4

3- 1 lb. Packages frozen chopped spinach

3-4 Chopped shallots

3 TBSP. Butter

Handful of pinenuts

1/2 cup ricotta cheese (don’t want too cheesy) salt and pepper to taste

pinch nutmeg

a few drops of Anise extract

Thaw spinach in steamer. Squeeze spinach to get all out liquid. In

large pan, saute shallots and pinenuts in butter. Add spinach. Cook

until somewhat dry. Add salt, pepper, nutmeg, anise extract to taste.

Turn off flame. Add ricotta. Blend well.

Place in individual tureens/ casserole dishes or put in a 9 x 13 baking pan.

Skin salmon. Place salmon on top of spinach mixture. Salt and pepper

salmon. Bake in 425 oven for approx. 20 min.

see above