Salmon With Walnuts And Dried Cranberries Recipes

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BALSAMIC-SALMON SPINACH SALAD



Balsamic-Salmon Spinach Salad image

This spinach salad is really healthy and super fast. It's an absolute cinch to make after a long workday. -Karen Schlyter, Calgary, Alberta

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1 salmon fillet (6 ounces)
2 tablespoons balsamic vinaigrette, divided
3 cups fresh baby spinach
1/4 cup cubed avocado
1 tablespoon chopped walnuts, toasted
1 tablespoon sunflower kernels, toasted
1 tablespoon dried cranberries

Steps:

  • Drizzle salmon with 1 tablespoon vinaigrette. Place on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Cut salmon into 2 pieces., Meanwhile, in a large bowl, toss spinach with remaining vinaigrette. Divide between 2 plates. Top with the salmon, avocado, walnuts, sunflower kernels and cranberries.

Nutrition Facts : Calories 265 calories, Fat 18g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 261mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

SALMON WITH WALNUTS AND DRIED CRANBERRIES



Salmon With Walnuts and Dried Cranberries image

Untried, but from Jody Adams; looks good and healthy. Update: we made this the other night, and it was great! I really liked the kick from the cranberries I must say, plus the walnut crunch. My husband called it a keeper, and I agree. This is up there with my three other fave salmon recipes I have posted on here: salmon chowder, miso salmon, and the salmon salad.

Provided by larchie

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup butter, unsalted
1 shallot, minced
1/2 cup white wine, dry
2 tablespoons cranberries, dried and soaked in 1/2 c of freshly squeezed orange juice
2 tablespoons horseradish, freshly grated or 2 tablespoons bottled horseradish, drained
1 1/2 teaspoons lemon juice, fresh
kosher salt and pepper
2 tablespoons extra virgin olive oil
24 ounces salmon fillets, skin on
1 lb spinach, fresh, cleaned, and dried
2 tablespoons walnuts, chopped and toasted

Steps:

  • Heat 1 tbsp of the butter with the shallots in a saucepan over medium heat and cook until the shallots are tender, 3 to 4 minutes. Add the white wine and reduce to two tablespoons. Set the cranberries aside, and pour the orange juice into the saucepan; reduce the orange juice by a quarter cup.
  • Remove saucepan from heat and whisk in remaining butter one tablespoon at a time. Add the horseradish and lemon juice, then season with salt and pepper. Cover and keep in a warm spot, away from direct heat - or the sauce will break.
  • Heat 1 tbsp on olive oil in a large non-stick saute pan over high heat;use two pans if fish won't fit comfortably in one. Sprinkle salmon liberally with salt and pepper. When oil is almost smoking, add salmon fillets, skin side up, and sear until golden brown, about 3 minutes. Do not try to move the fillets until they've gotten a good sear, or they'll stick to the pan. Flip and cook on the other side. A 2 inch thick fillet will take 3 to 4 minutes per side for medium.
  • While the salmon is cooking, heat the remaining one tablespoon of oil in a large saute' pan over high heat. Add the spinach, season with salt and pepper, and cook, tossing, until the spinach has just wilted, a minute or so. Add the walnuts and the cranberries, and cook for another 30 seconds to heat everything through.
  • Place a quarter of the spinach and cranberries in the center of each of 4 warm plates. Set the salmon skin side up over the spinach. Spoon the sauce around the plates. Serve immediately.

Nutrition Facts : Calories 541.5, Fat 38.4, SaturatedFat 16.8, Cholesterol 148.5, Sodium 391.9, Carbohydrate 7.6, Fiber 3.1, Sugar 1.6, Protein 37.9

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