Spinach salmon

Food and nutrition



Published on 27 September 2013


  • 2 cups water
  • 2 cups white wine
  • 2 onions, chopped
  • 4 bay leaves
  • 2 tsp salt
  • 4 x 100 g fresh salmon
  • 4 tsp butter or margarine
  • 4 tsp all-purpose flour
  • 1 1/3 cup 1% milk
  • 4 cups miniature spinach
  • 120 g partially skimmed, grated Mozzarella cheese


  1. Mix the first 5 ingredients, bring to a boil and poach the salmon for 5 minutes.
  2. In the meantime, prepare a bechamel sauce by melting the butter and adding the flour. Then, remove from the heat and pour the milk while stirring. Reheat while whipping until the milk reaches a boil.
  3. Incorporate the spinach into the sauce.
  4. Put the salmon on a slab and brush with the béchamel sauce. Sprinkle with Mozzarella cheese, and put in the oven until desired doneness.
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