By Michael Harris-Arzon, The Simplistic Professional
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
- Preheat oven to 350 degrees.
- 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.
- 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.
- Place your salmon fillets on the center rack of the oven and bake for 15-20 minutes, until it flakes with a fork.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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