Salmon And Spinach Rosti Bake Recipes

SALMON AND SPINACH ROSTI BAKE

Steps:

• Parboil the potatoes for 8 minutes, then drain and set aside to cool. Dry the pan and return to medium heat, adding the oil. Saute the onion for about 7 minutes, stirring, until softened. Add the garlic, cook for 1 minute, then add the spinace and cook, stirring until just wilted down. Tip into a deep 1/3 litre baking dish and spread the mixture across the base.
• Pre-heat the oven to 220*C. Place the salmon strips neatly in 1 layer across the spinach mixture. In a bowl, mix the cream, lemon zest and dill or parsley, seasoning well. Pour all over the salmon and spinach and onion base.
• Remove the peel from the potatoes with your fingers, and coarsely grate the potatoes directly onto the creamy salmon in a craggy layer. Drizzle with a little olive oil, season to taste and place on a baking sheet. Bake for 30 minuttes, or until it's bubbling and the potato is a deep golden brown and crispy.
• Serve with steamed fine green beans.

SALMON CASSEROLE WITH SPINACH RECIPE - (3.8/5)

Steps:

• In frying pan, heat 1 tbsp. butter. Cook half of diced onion until translucent. Add garlic. Add spinach and 1/4 cup water. Cover and let simmer about 10 minutes. Season with salt and pepper. Put finished spinach into a sieve to drain while you are making the rest of the casserole. Cut salmon into bite-size pieces and sprinkle with lemon juice, salt, and pepper. Preheat oven to 400° F. Grease casserole dish. In another frying pan, cook remaining onion in 1 tbsp. butter until translucent. Stir in flour and briefly cook. Mix 1 cup cream and 3/4 cup milk. Add to onion/flour mixture and whisk until smooth. Add half the Gouda to sauce. Season with salt, pepper, and generous amount of nutmeg. Remove from heat. Whisk eggs with remaining 1/4 cup milk and stir into sauce. Layer potatoes in casserole. Spoon a bit of sauce over potatoes. Cover with spinach. Evenly spread salmon pieces over top. Spoon remaining sauce over top. Sprinkle with remaining gouda. Bake, uncovered about 35 minutes. Salmon should flake when cut. Serves 4 Hints: Use Emmentaler or Swiss instead of Gouda If you make this ahead of time, put it in the fridge until it's time to bake. You will need to increase the baking time by about 10 minutes. Use a casserole dish that is large and shallow rather than narrow and deep. It will allow the potatoes and spinach to heat up quicker.

ROASTED SALMON WITH SAUTEED BALSAMIC SPINACH

Steps:

• Preheat oven to 450°. Rub 1 teaspoon oil over both sides of salmon; sprinkle with seafood seasoning and pepper. Place in a greased 15x10x1-in. baking pan; roast until fish just begins to flake easily with a fork, 10-12 minutes., Meanwhile, place remaining oil, garlic and pepper flakes in a 6-qt. stockpot; heat over medium-low heat until garlic is softened, 3-4 minutes. Increase heat to medium-high. Add spinach; cook and stir until wilted, 3-4 minutes. Stir in tomatoes; heat through. Divide among four serving dishes., In a small saucepan, bring vinegar to a boil. Cook until vinegar is reduced by half, 2-3 minutes. Immediately remove from heat., To serve, place salmon over spinach mixture. Drizzle with balsamic glaze.

SALMON SPINACH BAKE

Steps:

• put spinach, onion, garlic, butter and 3 tbsp water in micro, in a pie plate, cover w/plastic wrap and cook 3 minutes on high.
• drain.
• heat oven to 350.
• grease a 1 1/2 quart au gratin dish with cooking spray.
• mix spinach with rice, salt, pepper.
• in a small bowl, mix sour cream, egg, mustard, 2 tbsp parmesan, salt, pepper.
• reserve 2 tbsp of sauce, and mix in the rest with the spinach and rice.
• transfer to au gratin dish.
• place salmon over spinach mixture, add sauce over salmon, sprinkle with cheese, bake for 25-30 minutes.
• let stand 5 minutes before serving.

SALMON-SPINACH CASSEROLE

Steps:

• Heat oven to 375°F.
• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, cook celery, onions and garlic in dressing in large skillet on medium heat 3 to 5 min. or until celery is crisp-tender. Add flour, mustard and pepper; mix well. Cook 2 min. or until bubbly, stirring constantly. Gradually stir in milk. Bring to boil, stirring constantly; cook and stir 1 min. or until thickened. Remove from heat.
• Place spinach in colander; drain pasta over spinach so it wilts. Return pasta and spinach to pan. Add sauce, salmon and cheese; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 30 to 35 min. or until heated through.

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.

SWISS ROSTI WITH SMOKED SALMON AND POACHED EGG

Steps:

• Using the large holes of a box grater, shred the parboiled potatoes onto a baking sheet. (Try not to mash them.) Season with salt and pepper.
• Place a 9-inch cast-iron or nonstick skillet over medium-high heat and add 2 tablespoons butter. When butter is hot, use a spatula to transfer all the grated potatoes to the skillet. Let the potatoes begin to brown, then turn heat to medium. Press down lightly with spatula to form a thick cake. Let cake fry gently until bottom is golden brown and crisp, about 10 to 15 minutes. Shake the pan to be sure the cake isn't sticking; loosen with a spatula if necessary.
• Lay a plate over the uncooked side of the cake and carefully invert the cake onto the plate, crisp-side up. Return the skillet to the stove, add a little more butter to the pan as necessary and slip the cake back in, uncooked-side down.
• Fry gently for another 10 to 15 minutes, until crisp on the second side. Remove from heat and slide the cake (or invert) onto a plate or cutting board. Sprinkle lightly with salt and pepper. Keep warm.
• Poach the eggs: Fill a wide skillet halfway with water. Add a good pinch of salt and bring to a gentle simmer. Break each egg into a teacup, then carefully slip it beneath the water's surface. Cook for 2 minutes, until eggs are barely set, then turn off heat. (Leave eggs in hot water to finish cooking as you prepare the plates.)
• Cut the rösti into wedges and divide among plates. Drape a slice of smoked salmon next to each wedge. Remove eggs one by one with a slotted spoon (holding a towel beneath spoon to catch excess water), and place on the other side of each wedge.
• Top each wedge with a dollop of crème fraîche. Garnish with a sprinkle of chives and a sprig of watercress.

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.

CREAMY GARLIC, LEMON & SPINACH SALMON

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
• Heat half the oil in a frying pan and lightly brown the salmon on both sides - don't worry about it being cooked through at this point. Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.
• Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.
• Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.