Zesty Salmon With Roasted Beets Spinach Recipes

ZESTY SALMON WITH ROASTED BEETS & SPINACH

Steps:

• Heat oven to 180C, 160C fan, gas 4. Trim the stems of the beetroot and reserve any tender leaves that are suitable for eating in the salad. Cut the beetroots into quarters then toss with 1/2 tbsp oil, the coriander seeds, and some seasoning then pile into the centre of a large sheet of foil and wrap up like a parcel. Bake for 45 mins or until the beetroots are tender then top with the salmon, scatter over half the orange zest and return to the oven for 15 mins. If you want to toast the pumpkin seeds, put them in the oven for 10 mins.
• Meanwhile cut the peel and pith from 2 oranges then cut out the segments with a sharp knife working over a bowl to catch the juices. Finely grate the garlic and leave for 10 mins to allow the enzymes to activate. Stir the garlic into the orange juice and remaining oil with seasoning to make a dressing.
• Remove the parcel from the oven and carefully lift off the fish. Tip the beetroot into a bowl with the red onion, remaining orange zest, pumpkin seeds and spinach leaves and toss well. Gently toss through the orange segments and avocado with any beet leaves then pile onto plates and top with the warm salmon. Drizzle over the dressing and serve while still warm.

SEARED SALMON WITH BEET RISOTTO, SAUTEED SPINACH, WILD MUSHROOMS AND A BEET AND CARROT MICRO-GREEN SALAD WITH CARROT SAUCE

Steps:

• Let beets cool until cool enough to handle, then peel and cut into chunks. Transfer beets to a blender or food processor along with 1 1/4 cups of stock and blend together. Add the remaining stock and blend. Add oil to a small saucepan and heat over medium heat. Add the rice to the oil and toast it for a couple minutes. Add half the beet puree to the rice, then slowly add the rest of the beet puree, stirring constantly. Season with salt and pepper, to taste. Cook until rice is tender and then fold in the butter. Keep warm in a hot water bath.
• Heat the water, but do not boil it. Place mushrooms in a bowl; add hot water directly to the bowl and let sit about 15 minutes. Squeeze mushrooms free of water, reserving 1/4 cup of the mushroom water, and transfer mushrooms to a different bowl and set aside. (Mushrooms will be almost 5 ounces when soaked in water.) In a small bowl, whisk the reserved mushroom water with the balsamic. Whisk in the olive oil. carefully pour the sherry into a small skillet over medium-high heat and flambé. Immediately pour it into the vinaigrette. Season with salt and pepper, to taste, and set aside.
• Wash the spinach well, dry it, and remove stems. Heat up a saute pan, then add oil. Add spinach and let wilt. Season with salt and pepper, to taste, and keep warm in a hot water bath. Wring spinach dry before serving.
• Peel carrot and juice it. Pour the juice into a small saucepan. Add honey and oil and reduce over medium heat until syrupy, about 20 minutes. Place in a plastic sauce bottle.
• Marinate the salmon in the mushroom vinaigrette for about 30 minutes at room temperature. Remove salmon and pat dry with a paper towel. Season salmon with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the oil and when hot, but not smoking, add salmon, skin side up, in pan. Sear for 3 to 5 minutes, flip, and continue cooking another 3 to 4 minutes. Remove from heat and keep warm until ready to serve.
• Peel and put the beet through a suziewah (turning slicer); place in cold water. Peel and put the carrot through a suziewah; place in cold water. Toss with remaining mushroom vinaigrette. Reserve micro-greens for plating and set salad aside.
• To serve: Place a ring mold in the center of a dinner plate. Add the beet risotto until full. Remove the ring mold. Place the sauteed spinach on top of risotto. Place a salmon fillet on top of the spinach. Place the wild mushrooms on top of the salmon. Put the micro-greens on the center of the fillet. Place several curls of beet and carrot on micro-greens. Garnish the plate with dots of carrot sauce. Wipe the plate clean of debris and repeat process for remaining 3 plates. Serve immediately.

ROASTED SALMON WITH SAUTEED BALSAMIC SPINACH

Steps:

• Preheat oven to 450°. Rub 1 teaspoon oil over both sides of salmon; sprinkle with seafood seasoning and pepper. Place in a greased 15x10x1-in. baking pan; roast until fish just begins to flake easily with a fork, 10-12 minutes., Meanwhile, place remaining oil, garlic and pepper flakes in a 6-qt. stockpot; heat over medium-low heat until garlic is softened, 3-4 minutes. Increase heat to medium-high. Add spinach; cook and stir until wilted, 3-4 minutes. Stir in tomatoes; heat through. Divide among four serving dishes., In a small saucepan, bring vinegar to a boil. Cook until vinegar is reduced by half, 2-3 minutes. Immediately remove from heat., To serve, place salmon over spinach mixture. Drizzle with balsamic glaze.

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 WITH BEETS AND LENTILS

Steps:

• In a saucepan of cold water, bring the beets and 1/4 teaspoon salt to a boil. Reduce heat, and simmer until tender, about 30 minutes. Drain and cool. Peel beets, and cut into 1/4-inch pieces; set aside.
• Combine 1 cup water, lentils, stock, garlic, thyme, and 1/4 teaspoon salt in a saucepan; bring to a boil. Reduce heat; simmer until tender, about 30 minutes. Drain; remove thyme stems and garlic. Add oil, 1 tablespoon balsamic vinegar, and 1/8 teaspoon pepper; toss, and keep warm. (If preparing in advance, warm over low heat before assembling dish).
• Heat oven to 375 degrees. Combine coriander and 1/4 teaspoon each salt and pepper; rub over salmon flesh. Spray a cast-iron skillet with vegetable-oil spray, and place over medium heat. When heated, add salmon, flesh side down, and cook until browned, about 3 minutes. Turn fillets, add shallots, and place skillet in oven. Cook about 4 minutes, or until cooked through.
• Meanwhile, place spinach in a metal steamer basket over boiling water; season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover, and steam until just wilted. Remove and discard salmon skin; keep salmon warm. Place skillet over medium-high heat, and add wine, scraping pan with a wooden spoon. Reduce by half, and add orange juice, mustard, and remaining tablespoon balsamic vinegar. Add beets, and cook until heated through. Adjust seasoning, if desired. Arrange lentils and spinach on plates; place a salmon fillet on top. Spoon beets and sauce over, and serve.