Tuesday, August 14, 2012
Bonefish Grill Recipe: Salmon topped with Spinach, Bacon & Gorgonzola Bleu Cheese
4-6 8 oz. portions Salmon Filets
4 Cups Raw Spinach
2 oz. Olive Oil
8-12 oz. (2 oz. per fish portion) Crumbled Gorgonzola Bleu Cheese
4-6 Tbsp (1 Tbsp per fish portion) Bacon (diced, cooked)
4-6 oz. (1 oz. per fish portion) Lemon Butter (see below for recipe)
Season Salmon and cook to desired temperature.
After you place the salmon on the grill, sauté the spinach with olive oil, garlic and a pinch of salt.
When salmon is almost done, top with sautéed spinach and crumbled Gorgonzola cheese. Cover and allow cheese to melt. Pull salmon off the grill and place on a serving platter.
Top with lemon butter and cooked/diced bacon.
Lemon Butter Sauce Ingredients:
1/2 Cup Dry White Wine
1/4 Cup Heavy Cream
3 tsp. Salt
3 Tbsp Lemon Juice
10 Tbsp Unsalted Butter (Chilled)
Simmer wine and lemon juice for 15 minutes.
Slowly add cream and cook until slightly thick.
Turn heat to low and slowly whisk in chilled butter until the sauce emulsifies.