Update 1/11/08

TV Morning Show 2/29/08

Salmon Florentine

2-8oz. Skinless boneless, Salmon Filets

2 cups dry white wine

1 cup water

1tsp. prepared horseradish

Juice of half a lemon

In a 14" sauté pan add the wine, water, horseradish, and lemon juice.  Bring to a boil and add the salmon filets.  Turn heat to low and poach filets for six minutes each side. 

2 shallots

2 cloves of garlic

1 tblsp olive oil

1 tblsp butter

2 cups spinach

½ cup of dry white wine

In a separate 14" pan, cook together olive oil and Butter add shallots and cloves of garlic, both minced.  Cook on medium to high heat until shallots begin to wilt.  Add spinach and wine.  Cook until spinach wilts.  Divide spinach mixtures onto two serving plates.  Add each filet and garnish with parmesan cheese.