1 cup rock salt
2 6-ounce salmon filets, boneless & skinless
1/2 teaspoon fresh cracked black pepper
1 teaspoon fresh dill, chopped
2 cups fresh spinach leaves
1 garlic clove, crushed
2 tablespoons olive oil
2 medium shrimp, in the shell
1/4 cup onion, diced
1 tablespoon butter
1/2 cup heavy cream
1/4 cup water
1 tablespoon fresh basil, chopped
1 tablespoon fresh Parmesan cheese, grated
Preheat oven to 450. Season salmon filets with black pepper and dill. In an ovenproof pan, place
rock salt on bottom and top with seasoned salmon filets. Cook on middle rack of oven for 6 to 8
minutes (cook 10 – 12 minutes if you prefer well done).
In a heavy medium sized sauté pan, on medium high heat, add half of olive oil, crushed garlic and
spinach leaves and sauté for one to two minutes. Drain off excess liquid and set aside. In same
pan, add remaining olive oil, shells only from shrimp, butter, and onions and sauté for 3 more
minutes. Add 1/4 cup water to deglaze the bottom of the pan. Take sauce and puree in blender for
30 seconds. Pour through a strainer.
Take 2 raw shrimp and cut into small pieces. Add to liquid and cook for one minute on medium
heat. Add cream and cook for an additional minute. Add Parmesan cheese and basil and cook for
another 30 seconds.
Take half of spinach mound in the center of a plate. Place salmon on top and pour sauce over all. Serves 2.