Salmon With Quinoa Feta And Spinach Recipes

SALMON WITH SESAME-GINGER QUINOA

Steps:

• Heat 1/2 tablespoon sesame oil in a medium saucepan over medium heat. Add the grated ginger; cook until slightly softened, 1 minute. Add the quinoa; cook, stirring occasionally, until lightly toasted, 2 minutes. Add 1 1/4 cups water and 1/4 teaspoon salt. Bring to a boil, then reduce the heat to medium low. Cover and cook until the water is absorbed and the quinoa is tender, about 12 minutes.
• Add the bok choy, minced jalapeno and half of the scallions to the quinoa. Cook, covered, until the bok choy wilts, about 7 minutes.
• Meanwhile, bring 3/4 cup water, the sliced ginger and sliced jalapeno to a boil in a large skillet over medium heat. Add the salmon. Cover and cook until just cooked through, 5 minutes. Transfer to a plate using a slotted spatula. Stir the soy sauce, lemon juice, remaining scallions and 1 tablespoon sesame oil into the poaching liquid.
• Fluff the quinoa; season with salt. Serve with the salmon; drizzle with the soy sauce mixture and top with the cilantro.

SALMON WITH QUINOA FETA AND SPINACH

Steps:

• Preheat oven to 400 degrees and line a baking sheet with foil. Place salmon on sheet and sprinkle top of salmon with cayenne pepper and lemon pepper seasoning. Squeeze ½ of lemon over top. Let sit. In a medium skillet over medium heat, melt coconut oil. Add diced onions and cook stirring for 5 minutes, toss a pinch of kosher salt. Add garlic and stir for 30 seconds to heat. Add asparagus spears and cook 3-5 minutes stirring to cook. Will become vibrant green. Dump ingredients into large bowl. Place salmon in oven for 15 minutes on rack in middle of oven. Add quinoa to small saucepan of boiling water and a pinch of kosher salt, cover and turn down to simmer for 12 minutes. When quinoa is done, remove from heat and add spinach to top of quinoa put lid back on and let steam for 3-5 minutes, or until spinach starts to wilt. Add spinach and quinoa to asparagus and toss. Add chia seeds, ½ lemon juice, olive oil, almonds, feta cheese, parsley, egg and salt and pepper to bowl of asparagus. Toss to coat ingredients. Place a portion of quinoa in large bowl or plate and top with a salmon fillet.

FETA-SPINACH SALMON ROAST

Steps:

• Preheat the oven to 350 F degrees.
• In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended. Add the scallions and spinach and combine well. Spread the mixture evenly over 1 salmon fillet. (The filling will be about 3/4-inch thick.) Top with the second salmon fillet. Brush both sides with olive oil, turning over carefully with a spatula, and place on a shallow baking pan. Bake for 20 minutes; test for doneness with a toothpick. To serve, slice carefully with a sharp, serrated knife.

DELICIOUS FETA-CRUSTED SALMON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and lightly oil. Place salmon onto foil and set aside.
• Mix together feta cheese, mayonnaise, cream cheese, Dijon mustard, balsamic vinegar, salt, pepper, paprika, onion powder, and garlic powder in a bowl until smooth. Spread mixture over salmon, then sprinkle panko over top, covering completely.
• Bake in preheated oven until easily flaked with a fork, about 35 to 45 minutes.

FETA-SPINACH STUFFED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish with cooking spray.
• Combine cream cheese, feta cheese, spinach, and scallions in a small mixing bowl. Mash ingredients until well blended.
• Cut salmon fillet into 2 equal pieces. Brush the top of one piece with olive oil and place oiled side down in the prepared baking dish. Spread filling evenly over top; it will be about 3/4 inch thick. Place the second piece of salmon on the filling and brush the top with olive oil.
• Bake in the preheated oven until fish flakes evenly with a fork and filling is hot, 20 to 30 minutes. The time will depend on the size and weight of salmon used; check progress at 20 minutes to determine if additional baking time is needed.
• Remove from the oven and slice into 2 pieces to serve.

QUINOA WITH SPINACH AND FETA CHEESE

Steps:

• Rinse the quinoa in a strainer.
• In a small saucepan, add the quinoa and 1 cup of water. Bring to a boil over high heat, then cover and reduce heat to simmer until water is absorbed, about 10-15 minutes.
• Meanwhile, heat a skillet over medium heat and add the olive oil and garlic and onion.
• Cook the garlic in the oil until the edges of the garlic turns very light brown, being careful not to burn the garlic (reduce heat to low if necessary).
• When the quinoa is done cooking, add it to the skillet along with the spinach.
• Stir it together until the spinach wilts.
• Add the crumbled feta cheese and stir to combine. Makes 2 servings.

FETA SPINACH SALMON

Steps:

• Preheat oven to 350*.
• In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended.
• Add the scallions and spinach and combine well.
• Spread the 2 pieces of salmon with olive oil, top and bottom.
• Spread the spinach and cheese mixture evenly over one salmon fillet, will be 3/4 inch thick.
• Top with the second salmon fillet, and carefully place in a shallow baking pan.
• Bake for 20 minutes, until easily flaked.

SALMON & FETA WILTED SPINACH SALAD

Steps:

• Preheat oven to 375°. Place salmon on a foil-lined baking sheet, skin side down. Sprinkle with lemon juice and Greek seasoning. Bake until fish just begins to flake easily with a fork, 15-18 minutes., Meanwhile, in a small saucepan, combine quinoa, broth and oil; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and quinoa is tender, 12-15 minutes., To serve, break salmon into 1-in. pieces using a fork. Place spinach, tomatoes, quinoa and salmon in a large bowl. Add cheese, herbs and pepper; toss gently to combine. Serve with lemon wedges.

BROILED SALMON WITH SPINACH-AND-FETA SAUTE

Steps:

• Heat broiler, with rack set 4 inches from heat. Place salmon on a rimmed baking sheet; season with salt and pepper. Broil until opaque throughout, 5 to 7 minutes.
• Meanwhile, in a large skillet, heat oil over medium. Add as much spinach as will fit; season with salt and pepper. Cook, tossing spinach and adding more to skillet as space becomes available, until tender, about 2 minutes. Remove from heat; drain off excess liquid. Stir in feta, pine nuts, and lemon juice. Serve salmon with spinach saute.