Spinach And Salmon Bruschetta Recipes

PERFECT GRILLED BRUSCHETTA SALMON

Steps:

• Heat grill to medium heat.
• Combine first 4 ingredients with 3 Tbsp. dressing. Spray large sheet heavy-duty foil with cooking spray.
• Place foil on grill grate. Top with fish, flesh side down.
• Grill 5 min.; turn fish. Brush with remaining dressing.
• Top with tomato mixture. Grill 18 to 20 min. or until fish flakes easily with fork; top with basil.

SPINACH SALAD WITH GRILLED SALMON AND STRAWBERRIES

Steps:

• Combine olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl for the vinaigrette. Stir briskly to combine.
• Brush salmon with 1 teaspoon of the vinaigrette on the cut side, and season with salt and pepper. Reserve the remaining vinaigrette.
• Clean the grates of an outdoor grill and preheat to 375 degrees F (190 degrees C).
• Place the salmon on a grilling mat or fish grill basket on the hot grill, skin side down. Grill for about 10 minutes. Using a turner, carefully flip the salmon, or turn the grill basket, and cook for 4 to 5 minutes more. Salmon should flake easily with a fork when done. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Transfer salmon to a plate, tent with foil, and allow to rest while preparing the salad.
• Combine spinach, red bell pepper, mushrooms, strawberries, and reserved vinaigrette in a large bowl. Toss to combine. Remove skin from salmon and flake.
• Divide salad among individual plates, top with flaked salmon, and garnish with chopped pecans and crumbled bacon.

SPINACH AND RICOTTA BRUSCHETTA

Steps:

• Preheat skillet and broiler.
• Saute spinach and garlic in hot skillet with a drizzle of olive oil until spinach is wilted, about 2 minutes.
• Remove from heat and stir in ricotta and nutmeg in the hot skillet.
• Place bread on a broiler pan and top with spinach mix then sprinkle with parmesan.
• Broil 2-3 minutes or until brown and bubbly. Watching carefully- it doesn't take long!

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.

BAKED BRUSCHETTA SALMON

Steps:

• Heat oven to 400ºF.
• Pulse first 4 ingredients in food processor until finely chopped.
• Add dressing; process until blended.
• Place fish on parchment-covered baking sheet; cover with tomato mixture.
• Bake 18 to 20 min. or until fish flakes easily with fork.

SPINACH AND SALMON BRUSCHETTA

Steps:

• Preheat oven to 450.
• Lightly spray a shallow baking dish and set aside.
• Rinse fillets and pat dry.
• Season skinless side of salmon with lemon pepper. Arrange fillets in baking dish. Drizzle with the soy sauce and top with orange slices.
• Bake, covered, for 8 to 12 minutes or until fish flakes easily with a fork.
• Meanwhile, rice, chicken broth/bullion, water, and garlic to boil. Add broccoli and cook, covered, about 3 minutes or until it is crisp-tender.
• Pull salmon out and set aside.
• Toast bread in oven until light brown. Smear on a good helping of the spinach dip. Top with some of the salmon, flaked. Sprinkle with chives.
• Serve with a side of the rice.
• Enjoy!