Bev had an idea that certain ingredients sounded good for a salmon topping, so she asked Claude AI.
Here’s Bev’s prompt:
“Give me a recipe that includes Parmigiano cheese, thawed spinach, and cream cheese that we can put on top of salmon.”
Here’s Claude’s recipe:
Creamy Spinach-Parmigiano Topping for Salmon
Ingredients:
- 8 oz cream cheese, room temperature
- 1 cup frozen spinach, thawed and squeezed dry
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 2 cloves garlic, minced
- 1/4 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions:
- Prepare the spinach: Thaw the frozen spinach completely, then squeeze out as much water as possible using a clean kitchen towel or paper towels. Chop roughly if the pieces are large.
- Make the mixture: In a bowl, mix the room temperature cream cheese until smooth. Add the mayonnaise, minced garlic, salt, pepper, and red pepper flakes. Mix until well combined.
- Fold in spinach and cheese: Add the squeezed spinach and half of the Parmigiano-Reggiano. Mix gently until evenly distributed.
- Top the salmon: Spread the mixture evenly over salmon fillets (about 1/4 cup per fillet). Sprinkle the remaining Parmigiano-Reggiano on top.
- Bake: Cook at 400掳F for 12-15 minutes, or until the salmon flakes easily and the topping is golden and bubbly.
This creates a rich, creamy topping that pairs beautifully with the salmon’s natural flavors. The key is making sure the spinach is well-drained so the mixture doesn’t become watery.
AND IT WAS GLORIOUS! 馃構