Crispy Salmon On A Bed Of Spinach Recipes

CRISPY SALMON ON A BED OF SPINACH

Steps:

• 1.Wash spinach and let drain in a colander. 2. Mince garlic. 3. Cut onion in thin half moons. 4. Saute onion in olive oil until soft. Add half of the garlic. Add the spinach. Remove from heat as soon as spinach is wilted. Add 1/2 lime juice. 5. Pepper salmon. 6. Heat olive oil until almost smoky and put in salmon skin side down. Let cook 6 minutes. Turn and cook on other three sides for 1 minute each. 7. Plate spinach and put salmon on top. 8. Add soy sauce, syrup and juice of 1 lime and let reduce to half the volume. 9. Pour over fish. Sprinkle plate with chives and serve.

CRISPY POTATO CRUSTED SALMON FILETS ON GARLIC CREAMED SPINACH

Steps:

• Cook the Simply Potatoes® Traditional Mashed Potatoes according to package directions. Add in 1 cup of the four cheese Italian blend shredded cheese, 3 tablespoons of the Alfredo sauce, 1/2 cup of the red bell peppers and bacon; stir gently to combine. Set aside.
• Meanwhile, heat a large skillet to medium; add 3 tablespoons of the butter, shallots and garlic to the pan and cook, stirring often until shallots and garlic are just tender, not browned (turn fire down if cooking too quickly). Add the flour and cook, stirring constantly for 1 minute. Add the spinach, 1 cup of Alfredo sauce, 1/2 cup chicken broth, nutmeg and sea salt and cracked black pepper to taste. Stir to combine; reduce heat to low and let simmer, stirring on occasion.
• Meanwhile, coat a baking sheet with olive oil cooking spray. Preheat the oven to broil and set oven rack in mid-way position. Season the salmon filets with the sea salt and cracked black pepper to taste. Heat another large skillet to medium heat, add the remaining 3 tablespoons of butter to pan and let melt and then add the salmon filets and cook until golden brown on one side; about 5-7 minutes. Turn salmon and cook for 3 minutes more, until almost cooked through.
• Remove the salmon filets to a baking sheet. Divide the potato mixture into 4 portions and mound the potatoes on top of each filet and pat down to make uniform. Divide the remaining cheese between each potato crusted salmon filet and sprinkle on top of potatoes. Broil the potato crusted salmon filets until the potatoes and cheese are bubbly and golden; about 3-5 minutes.
• While the fish is in the oven, heat a small pan on low heat. Add the heavy cream and chicken broth into the jar of roasted garlic Alfredo sauce; shake well and add to pan to warm through.
• To serve, ladle 1/4 of the spinach mixture on top of each of 4 plates. Top each plate with the potato crusted salmon filets and drizzle the cream sauce on top of potatoes and around the plate. Sprinkle with the reserved red peppers and bacon.

HONEY LEMON GLAZED SALMON WITH SPINACH SAUTE

Steps:

• Preheat oven to 450 degrees F. Grate zest from lemon; set aside. Squeeze 1 tablespoon lemon juice into a small bowl. Add honey and mix well. Line a baking sheet with foil; spray foil with cooking spray. Place salmon fillets on baking sheet. Generously season with black pepper. Drizzle with half of the honey mixture. Roast salmon for 10 to 12 minutes or until fish is lightly browned and flakes easily. Brush on remaining glaze as needed. For a browner glaze, broil on HIGH the last few minutes of cooking.
• Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic and saute 3 to 5 minutes. Add spinach and white wine. Continue to saute until spinach is wilted and most of the liquid has evaporated. Stir in 1 teaspoon lemon zest, crushed red pepper and salt. Divide spinach evenly on top of salmon fillets; sprinkle with pine nuts. Serve immediately.

BAKED SALMON WITH SPINACH

Steps:

• Heat oven to 400°F.
• Mix first 4 ingredients until blended.
• Place fish in single layer in 13x9-inch pan sprayed with cooking spray; drizzle with half the dressing mixture. Turn to evenly coat both sides of fish fillets with dressing mixture.
• Bake 10 min. Remove pan from oven. Move fish to one side of pan. Add spinach to other side of pan; drizzle with remaining dressing mixture. Bake 3 to 5 min. or until fish flakes easily with fork.

GRILLED SALMON ON SPINACH

Steps:

• Wash the spinach and remove tough stems.
• Place in pot with garlic and tarragon and cover. Cook over medium heat until spinach is wilted. Drain, arrange and keep warm in a serving dish large enough to hold salmon.
• Grill salmon on both sides, following the 10-minute rule of cooking 10 minutes to the inch of salmon measured at its thickest point. Transfer the salmon to the spinach bed and serve.

SALMON STEAKS WITH SPINACH

Steps:

• Wash spinach and shake off water. Cut into 1-inch-wide strips and set aside. Turn on broiler and preheat broiler pan.
• Wipe fish with damp cloth. Remove broiler pan and grease lightly; arrange fish in single layer on pan. Broil about 4 inches from heat for 5 minutes. Remove pan from broiler; turn fish and season to taste with salt and pepper. Sprinkle evenly with dill weed and dot with about 1 Tblsp. butter. Return pan to broiler and broil fish about 5 minutes more or until it flakes readily when prodded in thickest portion with a fork.
• Meanwhile, in a wide frying pan, melt remaining 3 Tblsp. of the butter over medium-high heat and saute onion and garlic until soft. Stir in spinach (with water that clings to leaves). Cover pan and cook, stirring occasionally, over high heat for about 3 minutes or until wilted and bright green.
• To serve, spoon spinach onto warm rimmed platter. Lay salmon steaks on top. Garnish with lemon wedges.

CRISPY SKIN SALMON

Steps:

• Set a cast iron skillet over high heat. Add olive oil and butter. When butter melts, swirl the skillet to combine oil and butter.
• Sprinkle salmon fillet with Greek seasoning. Carefully add fillet to skillet and reduce heat to medium-low. Cover skillet with a tempered glass lid and cook until salmon flakes easily with a fork, about 12 minutes.
• Add pecans to the skillet and toast lightly, 1 to 2 minutes.
• Remove salmon from skillet and serve immediately topped with pecans.