Deconstructed Salmon And Spinach Lasagna In A Saffron And Thyme Cream Sauce

By Michael Harris-Arzon, The Simplistic Professional

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There are certain dishes that are so visually appealing that they will tempt a person to eat or try foods they normally would not care for.  

For me, if asked if I like fish, the answer is usually no.  Even most seafoods, I am not a giant fan of and will order chicken instead.  Like all rules in life, there are the exceptions, like calamari, which so many people hate the idea of, but I absolutely adore.  

This recipe, came about, because I saw it on a neighboring table at an Italian Restaurant (whom for the life of me, I can’t remember the name of) in Manhattan… many years ago.  Immediately upon seeing it, I knew it was something I would enjoy tremendously.  So, I went home and set about recreating it from that single glanced memory.  

Once you reach a certain level in your cooking experience, you will also be able to tell what is in a dish from the sight, smell and taste.  This usually falls around the same time that  you are able to put away the measuring spoons and go by a pinch, dash or poured amount in the palm of your hand.

Ingredients

  • 1 Small Box of Lasagna Noodles
  • 1 Bag Baby Spinach
  • 1 Lb. Salmon Fillets
  • 1 Cup Heavy Cream
  • 1 Cup Whole Milk
  • 1 Cup Parmesan Cheese, Shaved
  • 2 Cloves Garlic, Finely Minced
  • 2 Tbs. Olive Oil
  • 5 Tbs. Butter, Salted
  • 1 Tbs. Dijon Mustard
  • 2 Tbs. Fresh Thyme, Chopped Fine
  • 1 Tbs. Cracked Black Pepper
  • 8-10 Strands of Saffron
  • Salt

Steps

  1. Preheat oven to 350 degrees.
  2. Fill a large stock pot 2/3 of the way with water.  Salt the water well and over medium-high heat, bring to a rolling boil.
  3. Take a small mixing bowl and mix together your olive oil, dijon mustard and 1 tbs. of thyme.  Place your salmon fillets onto a greased baking sheet.  Using a basting brush, brush liberally with your dijon and thyme marinade.
  4. Place your salmon fillets on the center rack of the oven and bake for 15-20 minutes, until it flakes with a fork.
  5. While your salmon is baking, in a large skillet melt 3 tbs. of butter.  Once melted add your minced garlic and cook until your butter has turned a medium brown.  Add your spinach leaves, a handful at a time, and cook just until wilted.  Be sure to toss / stir frequently with a pair of tongs.  This will only take about 3-5 minutes to wilt the entire bag of spinach.
  6. While you are wilting your spinach, place your lasagna sheets into the boiling water and cook for 7-10 minutes, until it has reached al dente.  Drain and rinse with warm water to remove excess starch.  Set to the side until ready to plate.
  7. Once you have drained your lasagna noodles and removed your salmon fillets from the oven and set aside to rest, take a large skillet and melt your remaining 2 tbs. of butter over medium-high heat.
  8. When your butter is melted, add your heavy cream, whole milk, cracked black pepper, 1 tbs. chopped thyme and your strands of saffron.  Heat to a low boil, stirring  frequently with a wire whisk.
  9. Finally, add your shaved parmesan cheese to the sauce and whisk vigorously until the cheese is completely melted and your sauce is nice and creamy.
  10. To plate your deconstructed lasagna, place a spoonful of cream sauce in the bottom of your bowl.  Then add a layer of lasagna noodles, followed by some of the wilted spinach, then a piece of salmon, more cream sauce, noodles, spinach and salmon and a final drizzle of your saffron and thyme cream sauce.
  11. Enjoy this gorgeous, creamy pasta with friends and family….and when they ask for the recipe, be sure to tell them it’s from Simply Ardynn.
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