Salmon Florentine

Salmon Florentine

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2 Tablespoons butter

2 tablespoons flour

1 tsp. granulated chicken bouillon

Dash  ground nutmeg

Dash ground red pepper

Dash ground white pepper

1 cup 1/2 and 1/2

2/3 cup shredded Swiss cheese

1 package frozen chopped spinach 10oz., thawed and well drained

1 Tablespoon lemon juice

1 pound of Salmon fillets, cut into 4 servings

1/2 tsp. salt

2 Tablespoons grated parmesan cheese

Paprika for garnish

Heat butter over low heat until melted; stir in flour, bouillon, nutmeg, red pepper and white pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in 1/2 and 1/2 . Heat to boiling, stirring constantly. Boil for 1 minute. Add Swiss cheese; cook stirring constantly until cheese is melted.

Place spinach in ungreased baking dish; sprinkle with lemon juice. Arrange fish on spinach; sprinkle with salt. Spread sauce over fish and spinach. Cook uncovered at 350 degrees, until fish flakes easily with fork, 20-25 minutes. Garnish with parmesan cheese and paprika.

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