Salmon à la Florentine au Riopelle de l’Isle

Ingredients for 4 people

  • 4 portions 1/3 lb (150g) salmon fillet
  • 1 tbsp. (15 ml) butter, melted
  • 1 tbsp. (15 ml) butter
  • 1 shallot, chopped
  • ½ lb (225 g) fresh spinach, washed, stemmed and chopped
  • 1 pinch ground nutmeg
  • ½ cup (125 ml) white wine
  • ½ cup (125 ml) 35% cream
  • ½ lb (225 g) Riopelle de l’lsle cheese, diced
  • Salt and freshly ground pepper to taste


Preheat oven to 400ºF.

Arrange the salmon pieces, skin-side down, on a baking tray, brush with melted butter and season. Cook in center of oven for 7 to 12 mn according to thickness of fillets and desired doneness.

Cook spinach until wilted, 3 or 4 mn. Season and sprinkle with nutmeg. Set aside. Meanwhile, in a pan, heat butter and sweat shallot over a medium heat. Add white wine and reduce. Mix in cream, bring to the boil and remove from heat. Add cheese and let melt. Season.

Serve the salmon pieces on a bed of spinach with Riopelle de L’Isle cheese sauce poured over. Serve with something starchy and your choice of vegetables.

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