SEARED SALMON WITH SPINACH AND CREAMY ROASTED POBLANOS
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
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
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
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
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
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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- For salmon: Rinse and dry salmon fillets. Season with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium high heat. When pan is hot, add salmon skin side up. Sear for 4-5 minutes, flip, and sear 2-4 minutes or until salmon reaches internal temperature of 135°F. Turn off heat, remove from pan to a clean plate, and cover lightly with foil. Using paper towels, wipe pan clean.
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