Seared Salmon With Spinach And Creamy Roasted Poblanos Recipes

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SEARED SALMON WITH SPINACH AND CREAMY ROASTED POBLANOS



Seared Salmon With Spinach and Creamy Roasted Poblanos image

Make and share this Seared Salmon With Spinach and Creamy Roasted Poblanos recipe from Food.com.

Provided by Ambervim

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 poblano chiles
10 ounces spinach, fresh
3 tablespoons olive oil
3 garlic cloves, peeled and halved
1 1/2 tablespoons masa harina (Mexican corn flour for making tortillas)
1 1/2 cups milk (more if needed)
1 1/4 lbs salmon, skinless fillets (snapper, halibut or your fave)
salt
pepper

Steps:

  • Roast the poblanos over and open flame or 4 inches below the broiler, turning regularly until blistered and blackened all over. About 5 minutes on open flame or 10 minutes in broiler. Place in a bowl, cover with a towel and let cool until handleable.
  • Place the spinach in a microwavable bowl, cover it with plastic wrap, poke a few holes in the top and microwave on high until wilted, about 2 minutes. Set aside.
  • Turn the oven on to its lowest setting. Heat the oil in a large skillet (preferable nonstick) over medium heat.
  • Add garlic and cook til soft and lightly brown.
  • Put garlic in blender.
  • Rub the skin off the chiles and pull out the stem and seed pods. Rough chop and add to blender with the masa harina and milk. Blend till smooth.
  • Return skillet to medium high meat. Sprinkle both sides of the fish with salt and pepper. Lay the fillets in the hot oil and cook until richly browned, about 2-3 minutes.
  • Use a spatula to flip the fillets and cook until barely flakes when pressed firmly with a finger or the back of a spoon. You want it underdone.
  • Move fish to oven safe plat and set in oven.
  • With skillet still over medium high pour the mixture from the blender and whisk until it comes to a boil and thickens -- about 1 minute. Reduce heat to medium low and simmer, stirring frequently for 5 minutes. If thicker than cream, add a bit more milk. Taste and season with salt and pepper.
  • Add spinach to the sauce and stir until it is warm and well coated.
  • Plate fish with sauce under or over, your preference.
  • Serve.

SEARED SALMON ON BABY SPINACH



Seared Salmon on Baby Spinach image

Make and share this Seared Salmon on Baby Spinach recipe from Food.com.

Provided by GinnyP

Categories     Spring

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

2 (5 ounce) salmon fillets, skin removed
2 tablespoons butter, divided
3 large shallots, sliced,divided
1 1/2 tablespoons chopped fresh tarragon, divided
3 ounces baby spinach leaves (1/2 bag)
1/3 cup dry white wine
1/4 cup whipping cream

Steps:

  • Sprinkle salt and pepper on salmon.
  • Melt 1 T butter in medium skillet over medium-high heat.
  • (If you use a large skillet, you'll need to use more butter. For a better finished result, medium is preferred.) Add salmon; saute' until just opaque in the center, about four minutes per side if thick.
  • Transfer salmon to a plate.
  • Melt 1/2 T butter in same skillet.
  • Add 1/2 the shallots and half the tarragon; saute' 30 seconds.
  • Increase the heat to high; add half the spinach and toss 30 seconds.
  • Add remaining spinach and toss until wilted.
  • Divide the spinach between two plates.
  • Melt remaining 1/2 T butter in same skillet over medium-high heat.
  • Add remaining shallots and tarragon; saute' 30 seconds.
  • Add wine first and then cream and boil until the sauce is thick enough to coat a spoon, about 3 minutes (or less if using larger skillet).
  • Season with salt and pepper.
  • Return salmon to skillet; simmer 1 minute.
  • Arrange salmon with sauce atop spinach.
  • Serves two; can be doubled.

Nutrition Facts : Calories 441.7, Fat 27.8, SaturatedFat 15, Cholesterol 144.2, Sodium 228.5, Carbohydrate 10.2, Fiber 1.2, Sugar 0.6, Protein 31.5

SEARED SALMON ON BABY SPINACH



Seared Salmon on Baby Spinach image

Categories     Milk/Cream     Fish     Leafy Green     Low Carb     Quick & Easy     Salmon     Spinach     White Wine     Spring     Tarragon     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 7

2 7-ounce skinless salmon fillets
2 tablespoons (1/4 stick) butter
3 large shallots, sliced
1 1/2 tablespoons chopped fresh tarragon
3 ounces baby spinach leaves
1/3 cup dry white wine
1/4 cup whipping cream

Steps:

  • Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add salmon; sauté until just opaque in center, about 4 minutes per side. Transfer to plate.
  • Melt 1/2 tablespoon butter in same skillet. Add half of shallots and half of tarragon; sauté 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach; toss until wilted. Divide between plates.
  • Melt remaining 1/2 tablespoon butter in same skillet over medium-high heat. Add remaining shallots and tarragon; sauté 30 seconds. Add wine and cream and boil until sauce is thick enough to coat spoon, about 3 minutes. Season with salt and pepper. Return salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach.

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