Monday, August 3, 2015

Grilled Salmon with Spinach, Blue Cheese and Lemon Cream Sauce

This is good. Very good. I got the idea from a menu 
item advertised on the Bonefish Grill website. 
I thought "I can make that!" It's very similar to
one of my other salmon recipes. My 2012 post
A little internet research found the Bonefish 
recipe and I adapted and merged the two.
Start with a good fresh piece of salmon. 
This is wild Alaskan salmon that's been available
at my Publix lately. 
Season with your favorites. I did this.
Start with the sauce. It needs to simmer
 and reduce.
I made the bacon, just because it was the garnish
 on the Bonefish dish. It's a nice compliment to
the blue cheese, but it's not necessary. 
Add the cream to the sauce reduction.
Put your salmon on the grill.
Saute the spinach in a little olive oil. Salt
and pepper. You'll need lots of spinach because
 it cooks down to
Whisk in the butter, cut up.
Keep on low heat until ready to serve.
Once you've turned the salmon on the grill, top
with spinach and blue cheese. Cover the grill again
and cook until the cheese begins to melt.
Carefully remove to a plate and drizzle with the 
lemon cream sauce. OK, that's more of a puddle
than a drizzle because the sauce is so good
and we love sauce here. I even dipped my mashed
 potatoes in the sauce...and the vegetable. 

Grilled Salmon with Spinach, 
Blue Cheese and Lemon Cream Sauce
Lemon Butter Sauce
1/2 C white wine
3 T lemon juice
1/4 C heavy cream
1/4-1/2 t salt
10 T butter (1 stick + 2 T)
Simmer wine and lemon juice for
15 minutes to reduce. Add cream and
cook until slightly thick. Slowly whisk in
butter until the sauce emulsifies.

Salmon, Spinach, Cheese
4 portions of salmon filets
4 C fresh spinach, packed
4 slices of bacon, cooked and diced
(1 T per fish portion)
 8oz blue cheese (2 oz per fish portion)
olive oil, salt and pepper
Saute the spinach in a little olive oil.
Season with salt and pepper.
Season salmon and grill just until almost done.
After flipping, top the salmon with sauteed
spinach and crumbled blue cheese. Cover and
allow the cheese to melt. Pull salmon off the
grill and onto a warm plate. Top with lemon butter
sauce and crumbed bacon.



  1. This looks delicious! Did you remove the skin ? I don't notice it in any of the photos.


    1. When you turn your salmon, slide the spatula between the skin and flesh, it will easily come off.