Salmon With Spinach Sauce Recipes

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.

SALMON WITH SPINACH SAUCE

Steps:

• In a small bowl, combine spinach, mayonnaise, mustard, lemon juice and garlic salt; cover and refrigerate until serving., Place trivet insert and 1 cup water in a 3- or 6-qt. electric pressure cooker. Place salmon on trivet; sprinkle with lemon pepper and top with lemon slices. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in fish should read at least 145°., Discard lemon slices. Serve salmon with spinach sauce.

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.

SALMON FILLETS WITH SPINACH FOR TWO

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 9x11-inch baking pan with foil.
• Press as much liquid from the thawed spinach as possible using clean dish towels or paper towels and place in a medium mixing bowl.
• Melt butter in a small, nonstick skillet over medium heat. Stir in mushrooms and onions and cook, stirring occasionally, until the onions begin to turn clear, about 4 minutes. Add cooked mushrooms and onions to spinach with Parmesan cheese, garden vegetable cream cheese, and garlic powder. Stir until well combined and add kosher salt and pepper. Set aside.
• Combine olive oil and lemon juice in a small bowl.
• Pat salmon fillets dry and brush both sides with the combined olive oil and lemon juice. Place fillets in the foil-lined pan and sprinkle with ground sea salt. Divide spinach mixture evenly between the two fillets.
• Bake in the preheated oven until the salmon flakes easily with a fork, 15 to 19 minutes. Garnish with lemon slices and fresh parsley.

STEAMED SALMON WITH SAUCE OF SORREL AND SPINACH

Steps:

• Rub the salmon steaks with salt and pepper. Combine the oil, lemon juice and capers in a shallow bowl. Add the salmon and turn to coat with the marinade. Refrigerate for an hour.
• Scald the sorrel and spinach in boiling water. Rinse under cold water, drain and squeeze thoroughly dry. Mince the sorrel and spinach in a food processor, together with a third of a cup of the cream.
• Combine the remaining one-and-two-thirdscups of cream and wine in a medium-size saucepan. Boil over high heat until reduced by half, about seven minutes. Add the sorrel and spinach and cook two minutes more, stirring.
• Off heat, stir in the butter a piece at a time, whisking after each addition until thoroughly incorporated. Season the sauce with salt and pepper. Add more lemon juice if a tarter flavor is desired.
• To serve, divide the sauce among four plates and place the salmon on top.

ORANGE SALMON WITH SAUTEED SPINACH

Steps:

• Sprinkle salmon with 1/4 teaspoon pepper and 1/8 teaspoon salt; set aside., In a small saucepan, combine the marmalade, cream, soy sauce, ginger and 4-1/2 teaspoons butter. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes; set aside., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork., In a large skillet, saute garlic in oil and remaining butter for 1 minute. Add spinach and remaining salt and pepper; cook for 4-5 minutes or until spinach is wilted. Divide spinach among four plates; top each with salmon. Drizzle with marmalade sauce.

SALMON AND SPINACH WITH CAPER SAUCE

Steps:

• Sauce:.
• Melt the butter in a small saucepan over medium heat.
• Add the flour and whisk.
• Slowly stir in the broth.
• Add the mushrooms and reduce heat to low.
• Simmer for 30 minutes.
• Strain the sauce and discard the mushrooms.
• Return the sauce to the pan and add the capers.
• Season with salt and pepper.
• Keep warm on very low heat until ready to use.
• Fish:.
• While the sauce is simmering preheat the oven to 350°F.
• Melt the butter in a large non-stick skillet over medium heat.
• Add the garlic and cook for 1 minute.
• Add the spinach and cook for 5 minutes, or until just softened, stirring often.
• Season with the salt and pepper.
• Drizzle the lemon juice over the salmon.
• Spread 1/8 of the spinach mixture onto a sheet of foil that has been coated with non-stick spray (or use non-stick foil).
• Place one piece of salmon on the spinach.
• Top the salmon with another 1/8 of the spinach.
• For each packet bring the opposite edges of the foil together on top of the salmon and fold over several times.
• Twist the short ends to make a tight seal.
• Place the packages on a baking sheet and bake for 20 minutes.
• Serve with the sauce.

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.

STEAMED SALMON WITH A CREAMY CITRUS SAUCE OVER SPINACH

Steps:

• Fish -- A easy way to steam salmon is to individually wrap the fillets in saran wrap and steam right in a colander over a pan of water. No clean up and easy. So, my trick is to set a 10x10 piece of plastic wrap in a small cereal bowl or something similar. Then, set the salmon skin side down on the plastic wrap and top with butter, salt and pepper, 2 orange slices and then 1/4 cup wine. Wrap up the salmon like a little package and you are ready to cook it. Bring a medium pan or pot of water to a boil and set a colander or strainer over the top. This way you will be steaming your fish. As the water comes to a boil, start your sauce.
• Sauce -- In a small pot add the butter and melt on medium heat, add the flour and mix to make a roux. Cook another minute until well combined. Add in 3/4 cup of the vegetable broth, garlic and cream and cook on medium (not boiling) until thickened. It will take about 7-10 minutes. Once thickened, add the lemon and orange juice, parsley and check for seasoning and add salt and pepper to taste. Set on low while you finish the fish and spinach. Before I serve the sauce I add the remaining 1/4 cup broth to thin it out just a bit.
• Fish Steaming -- Your water is boiling and the salmon is wrapped. As you were making the sauce. Just set your 4 packets on the colander or steamer and cover. You just want the water level so it doesn't come up through the colander or steamer. Cover -- I use an over sized lid or even just a piece of foil. Don't worry if it doesn't fit, it is just meant to keep some of the steam inches The fish will take around 15 minutes.
• Spinach -- Sauce is done, fish is cooking. Time to saute your spinach. In a large saute pan, add the olive oil and pancetta and cook 4-5 minutes until golden brown. Add in the onion and cook another couple of minutes. Then add in the spinach and a couple of tablespoons of broth and cook just a few minutes until wilted. I don't like to over cook the spinach.
• Plate -- Place a bed of spinach on each plate. Unwrap the steamed / poached salmon and place each piece on the bed of spinach. Don't worry about the wine in the bottom of the packets, that was just to keep the fish moist as it cooked, but it certainly couldn't hurt to add it right over the spinach.
• Note: The skin should come right off when you remove from the packets.
• Top the salmon with the citrus sauce and enjoy. Serve with some buttered new potatoes.
• Plate the spinach, nicely wilted but still not too overdone, top with the salmon, orange slices and some of the wine and butter and then top with the citrus sauce.
• Add some new potatoes on the side or rice pilaf makes for a very nice dinner.

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.