Northwest Recipes

Salmon and Spinach with
Horseradish Cream Sauce

Fluffy Omelet for Two

Northwest-Style Fried Oysters















Salmon and Spinach with Horseradish Cream Sauce
for the 5 Qt. Buffet Casserole

Wild-caught salmon from the Northwest is a cook’s - and diner’s - treasure. It needs very little in the way of embellishment and a sure hand to insure that it isn't overcooked. A good rule of thumb is to cook fish 10 minutes per inch measured at the thickest part. Use the cooking time below as a guide, but the salmon should be just barely cooked in the center when the pan is removed from the oven. Wild-caught salmon is the best, but farm-raised will certainly work.

  • 3 Tbsp. unsalted butter
  • 2 lbs. of fresh baby spinach
  • 4 shallots, finely chopped
  • 6 salmon fillets, about 5 oz. each, at room temperature
  • 3 Tbsp. fresh lemon juice
  • Salt & freshly ground pepper to taste
  • 2 tsp. finely chopped fresh rosemary leaves
  • Horseradish Cream Sauce for serving

Preheat the oven to 325-degrees F.

Spread the butter evenly over the bottom of the casserole. Arrange the spinach leaves evenly over the bottom & sprinkle with the minced shallots. Place the salmon fillets on the spinach, skin-side down & drizzle with the lemon juice. Sprinkle with salt, pepper, & rosemary.

Cover, place in the heated oven & bake for 8-10 minutes. Uncover the pan & check. You might want to finish the cooking, pan uncovered, for perhaps another 4-5 minutes or until the fish is opaque & the salmon just flakes. Serve at once with a dollop of the cream sauce or serve this as is & pass more lemon wedges.

Simple Horseradish Cream Sauce

Combine these ingredients in a serving bowl, then taste & add more horseradish or pepper sauce or Worcestershire sauce to suit your taste. And if the sauce seems too thick add a bit more cream.



Back to Top