Salmon Over Crabmeat Florentine Recipe

Provided By
GrillGrate

Recipe and photo courtesy of www.grillgrate.com

This is a very elegant recipe that plates beautifully with the salmon over baked crab meat infused with a butter and wine sauce.

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Ingredients

Directions

Cook spinach in a saucepan until just thawed and heated (do not over cook). Drain.
Place in a buttered casserole pan.
Saute green onions and garlic in a small skillet with a little butter, just until the green onions are tender, do not over cook or allow garlic to brown.
Melt the remaining butter in another sauce pan.
Stir in the flour
Add the milk gradually, stirring constantly.
Cook until thickened.
Add the wine, sauted green onions, Parmesan cheese, salt and black pepper.
Stir in the crab meat.
Pour over spinach and bake for 45 minutes at 350F or until bubbly.

If salmon has skin on, place skin side down on pre-heated GrillGrates (8 to 10 minutes), Low-Low/Med heat. For charcoal, preheat your GrillGrates after the red hot peak, gray coals only (8-10 minutes), lid closed.
Grill salmon approx. 16 minutes total grilling time on Low-Low/Med Heat, lid down. Timing depends on how hot your grill is and how thick the salmon cut is.
Turn after 8 minutes. See note below.