Stuffed Salmon Florentine

• 8 Tbsp. butter
• 2 Tbsp. flour
• 3/4 c. milk
• salt and white pepper to taste
• 2 Tbsp. dry sherry
• 10 oz. fresh spinach
• 1 c. mushrooms, chopped
• 1/2 c. chopped onion
• 4 green onions, chopped
• 1 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/4 tsp. thyme
• 1/2 c. Parmesan cheese, grated
• 6 (6 oz.) salmon filets
• lemon juice to taste
• 1/2 c. bread crumbs
• 1/4 lb. butter
• 1/2 c. white wine
• 1/4 c. water
• lemon wedges
• chopped fresh parsley

1. Heat 2 tablespoons butter.
2. Add flour; cook without browning for 4 to 5 minutes.
3. Add milk slowly, whisk until thick and smooth. Add sherry and set aside.
4. Blanch spinach; pat dry and chop. Saute in 6 tablespoons butter for one minute.
5. Add next 6 ingredients.
6. Saute 5 more minutes.
7. Stir in cheese until melted. Combine with sherry sauce.
8. Place plastic wrap directly on sauce and refrigerate 2 to 4 hours.
9. Preheat oven to 425u0b0.
10. Cut slit in salmon making pocket.
11. Fill with sauce mixture and secure slot closed with toothpick.
12. Place in shallow buttered baking dish. Squeeze lemon juice over.
13. Sprinkle with bread crumbs.
14. Drizzle with butter.
15. Pour wine and water into bottom of pan; bake 10 to 12 minutes and garnish with parsley and lemon wedges.
16. Serves 6 people.

butter, flour, milk, salt, sherry, fresh spinach, mushrooms, onion, green onions, basil, oregano, thyme, parmesan cheese, salmon filets, lemon juice, bread crumbs, butter, white wine, water, lemon wedges, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348692 (may not work)