Salmon Topped with Spinach, Bacon, and Gorgonzola

Bonefish Grill had a flyer in last Sunday's paper featuring some of their new entrees.  This was one of them.  I looked online and found a copycat recipe.  Now, I've not had their dish, but if it's anything like this one, I would definitely give it a try!  I've whittled down the recipe a bit because when I made it as called for, it was just a tad too rich for us.  But even lessening the amount of salmon, gorgonzola, and lemon butter, this is still an indulgent dinner!  Salmon in itself is a richer seafood in my book, so adding butter and cheese sends it over the top.  Absolutely delicious and a wonderful treat now and then.  I served ours with roasted red potatoes and steamed asparagus.

SALMON TOPPED WITH SPINACH, BACON, AND GORGONZOLA  CHEESE (Serves 2)

Lemon Butter Sauce Ingredients

2 Tbsp dry white wine

1 Tbsp heavy cream

3/4 tsp salt

1 Tbsp lemon juice

2 Tbsp unsalted butter

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.

Salmon with Spinach, Bacon, and Gorgonzola Ingredients

two 4-oz salmon fillets

2 cups fresh spinach

1 oz olive oil

pinch of salt

2 oz gorgonzola cheese

2 Tbsp crumbled bacon

Saute the spinach with olive oil, garlic, and a pinch of salt.

Season salmon and grill until done.  When almost done, top with sauteed spinach and crumbled Gorgonzola.  Cover and allow cheese to melt.  Remove from grill.  Top with crumbled bacon and drizzle with lemon butter (can also be made on stovetop).