This is a stupendously delicious and healthier version of Salmon Rockefeller. The term Rockefeller is typically associated with Oysters. But why limit the savory saucy spinach topping to just that delicacy. This salmon recipe however, puts a healthier spin on the sauce. It’s quick and easy to make and I love the fact that it taste very rich even though it does not have the typical butter as is customary in a Rockefeller sauce.
So much health in one dish – leafy green spinach that is loaded with nutrients and the salmon that is high in protein and Omega-3 fat. This is one of my go to date night recipes. But it can be served any night because it is just that good. I hope you will make this version and enjoy it as much as we do. Happy Cooking!
Salmon Rockefeller | No Butter Version
A simple and flavorful salmon rockefeller without the butter. It’s healther than the butter version and loaded with Omega-3. Serve it for date night or any dinner entree.
FOR THE SPINACH TOPPING:
- 6 ounces baby spinach organic
- 1 small shallot peeled and finely diced
- 1 celery stalk diced finely
- 2 cloves garlic crushed
- 2 scallions chopped
- 1 tablespoon fresh tarragon finely chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Patron Liquor
- 3 tablespoons freshly grated parmesan cheese
- 1/2 teaspoon fennel
- pinch of salt and freshly ground black pepper (I use a pinch from the salt and pepper set aside for seasoning the salmon)
FOR THE SALMON:
- 1 pound salmon (I use Pacific wild salmon). This recipe works best with a buttery type of salmon. Sometimes I use organic salmon.
- 1 teaspoon sea salt or Kosher (adjust for your diet)
- 1/2 teaspoon freshly ground black pepper
- (Mix the salt and pepper together and use a pinch or 2 to cook the spinach mixture)
PREHEAT OVEN 450F
MAKE THE SPINACH MIXTURE:
In a non-stick pan, heat the olive oil over medium heat.
Add the shallots and celery, season with a pinch of the salt and black pepper. Stir and saute 2 minutes.
Add the fennel seeds, stir and cook 30 to 60 seconds until fragrant.
Add the scallions, tarragon and garlic. Stir and cook 30 to 60 seconds.
Add the Patron. Stir and cook 30 to 60 seconds until reduced to about 1/2.
Add the spinach in 2 to 3 batches, stir to wilt each batch. Turn up the heat to medium high once you start to add the spinach.
Note: You do not need to wait until each batch is fully wilted. As the spinach starts to wilt keep adding more and stiring.
Turn off the stove.
PREPARE THE SALMON FOR BAKING:
Season the salmon with the salt and pepper.
Line a quarter sheet pan with parchment paper.
Note: I lightly coat the pan with oil – this helps the paper to stick to the pan.
Spoon about two tablespoons of the spinach mixture on the bottom of the pan.
Place the seasoned salmon on top of the spinach.
Spoon the remaining spinach mixture, including any liquid, evenly on top of both pieces of salmon.
Sprinkle the grated parmesan on top of the salmon pieces.
Bake the salmon for 10 to 14 minutes until it is cooked to your desired doneness.
Note: I cooked my salmon 10 minutes to medium doneness (145F). They were about 1 1/2 inch thickness at the thickest part.
Plate and serve. Enjoy.