Rogue River Salmon

Salmon Florentine

~Chop in a rough dice and sauté in 2 tbls good quality olive oil
1 small sweet onion until soft and sweetly fragrant
2 cloves minced garlic
~Add to pan:
1 1/4 cups chopped ripe tomatoes (guessing here as usual-4 tomatoes?)
2 tbls Ketchup
Juice of 1 lemon
4 tbls margarine or butter (this one needs the buttery flavor)
2 tsp dried thyme leaves
1 cup sliced mushrooms
1 tbls Worcestershire sauce

~Cook over medium heat until flavors marry and tomatoes soften and it all looks
‘juicy.’ At this point you might want to add either more margarine or some
chicken broth- you want enough liquid to create a saucy effect –

~ Add and sauté just until limp:
2-3cups torn fresh baby spinach leaves
lemon pepper or salt and pepper to taste

~Serve surrounding a broiled or barbequed fillet of salmon
~nice with a dollop of mayonnaise- if you’re so inclined- and lemon wedges