Recipes: Main Entrees

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Grilled Salmon with Spinach and Parmesan Pudding

grilledsalmonwithspinachparmesanpuddingRecipe courtesy of Chef Keith Snow of


  • 1 1/2 lbs. salmon fillets
  • 2 Tbsp. olive oil
  • salt and pepper
  • 1 lb. fresh organic spinach
  • 1 medium shallot, chopped
  • 2 cloves organic garlic, chopped
  • 1/2 cup Parmesan cheese
  • 3 Tbsp. organic butter
  • 1 pinch nutmeg freshly grated
  • 1 1/2 cups whole milk
  • 3 whole farm fresh eggs
  • 1/2 tsp. salt
  • fresh ground black pepper


  1. Lightly butter four 4-oz. ramekins. Combine the eggs and milk in a large bowl and set them aside.
  2. Heat the butter in a large pan over medium heat and cook the garlic and shallots until tender. Add the spinach, nutmeg, salt and pepper. Cook the spinach until it has released all of its liquid about 7-10 minutes.
  3. Strain the spinach mixture, then add it to the egg mixture with the Parmesan cheese.
  4. Place an equal amount of spinach and liquid in the prepared ramekins.
    Place the ramekins in a shallow pan. Fill the pan 3/4 way to the tops of the ramekins with hot water. Place the pan carefully in a 300-degree oven, bake for 25-30 minutes or until the custards have set. Remove them from the oven and from the pan. Set aside to rest for a few minutes. NOTE: The custards should “wiggle” a little when they are done remember they will continue to cook on their own. The toothpick method of placing it in the center also works here.
  5. Heat a grill to medium high heat. Oil and season the salmon and grill them for 5 minutes on each side NOTE: The “flesh” side, which is the side other than the skin side. Should always be the first side to cook.
  6. After the salmon is cooked place it with the spinach custard and serve. A light vinaigrette would be a nice addition to this dish.

Servings: 4

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