Bay Crumbed Salmon With Creamed Spinach Wild Mushrooms Food

BAY-CRUMBED SALMON WITH CREAMED SPINACH & WILD MUSHROOMS

Bay-crumbed salmon with creamed spinach & wild mushrooms image

Serve Tom Kerridge's salmon with creamed spinach and a light white wine and mushroom sauce for a fabulous fish course. It's also a great dish for Good Friday

Provided by Tom Kerridge

Categories Dinner, Fish Course, Main course

Time 55m

Number Of Ingredients 9

Ingredients

4 bay leaves
50g dried breadcrumbs (preferably panko)
½ lemon , zested and juiced
500g spinach
300ml double cream
100ml white wine
30g dried porcini mushrooms , very roughly chopped
1 whole skinless salmon fillet (about 850g)
50g butter

Steps:

Crush the bay leaves as finely as possible using a pestle and mortar, then mix with the breadcrumbs, lemon zest and some seasoning, then set aside. Put the spinach in a colander and pour over boiled water from the kettle to wilt it. Rinse under cold water to cool, then squeeze out as much of the water as possible. Bring the cream, white wine and mushrooms to the boil in a pan, then remove from the heat and set aside.
Spread out the wilted spinach in the base of a baking dish or roasting tin that's large enough to snugly fit the salmon. Pour over the creamy mushrooms. Season to taste. Lay the salmon on top, down the middle of the dish, with the rounded-side up. Season the salmon and drizzle over the lemon juice, then scatter over the breadcrumbs so the fillet is completely covered. Will keep chilled for up to 24 hrs.
Heat the oven to 200C/180C fan/gas 6. Dot the butter over the salmon and bake for 30-35 mins until the fish is just cooked through, the crumb is golden and the cream has bubbled into the spinach. Leave to rest for a few minutes, then serve the salmon and spinach straight from the dish.

Nutrition Facts : Calories 657 calories, Fat 52 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.5 milligram of sodium

SALMON-MUSHROOM-SPINACH BAKE

Salmon-Mushroom-Spinach Bake image

Onions, mushrooms and spinach come together to top succulent salmon in this delicious baked beauty.

Provided by Tablespoon Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

4 (4-oz) skinless salmon fillets (1 inch thick)
3 tablespoons butter
1/4 cup Progresso™ plain panko crispy bread crumbs
1 tablespoon finely chopped fresh Italian (flat-leaf) parsley
1 tablespoon finely chopped fresh thyme leaves
1 cup thinly sliced sweet onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 oz white mushrooms, stems removed, thinly sliced
3 cups fresh baby spinach

Steps:

Heat oven to 375°F. Spray 2-quart baking dish with cooking spray. Place salmon in baking dish; cover and refrigerate.
Place 1 tablespoon of the butter in small microwavable bowl. Microwave uncovered on High 30 to 60 seconds or until melted. Add bread crumbs, parsley and thyme; stir. Set aside.
In 10-inch skillet, melt remaining 2 tablespoons butter over medium heat. Add onion, salt and pepper. Cook 3 to 4 minutes or until softened and browned. Add mushrooms; cook 5 to 6 minutes or until mushrooms release juices, then turn brown. Add spinach; stir 1 to 2 minutes or until wilted. Pour over salmon in baking dish. Top with bread crumb mixture.
Bake 18 to 22 minutes or until salmon flakes easily with fork and bread crumbs turn brown.

Nutrition Facts : Calories 320, Carbohydrate 12 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 3 g, TransFat 0 g

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