BERTUCCI'S SALMON FLORENTINE COPYCAT RECIPE - (4.5/5)
Provided by MJH
Number Of Ingredients 6
Steps:
- Season salmon with salt and pepper. Bake at 400 degrees for 15-20 minutes or until it easily flakes apart. Meanwhile, heat wine in a small saucepan over medium high heat until it reduces. Add lemon juice and capers. When just about ready to serve, add spinach to the sauce and lightly wilt. Remove from heat and serve over salmon.
SALMON FLORENTINE
got this recipe from a friend who subscribes to Self Magazine recipe-a-day. I think they got it from Ellie Krieger's cookbook "So Easy". Wanted to store it here for safe keeping because it LOOKS DELICIOUS! I adapted a bit because I don't want to eat it with Quinoa. Happy eating!
Provided by speedgrl
Categories Very Low Carbs
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven at 350.
- Squeeze spinach of all excess liquid. Set aside.
- Heat oil in a large skillet, and add shallots, after a few minutes add garlic and cook about a minute more.
- Add spinach, tomatoes, salt and pepper, and red pepper flakes. Cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes.
- Add ricotta; stir to combine. Season with salt and pepper.
- Pack about 1/2 cup spinach mixture on top of each fillet.
- Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15-20 minutes.
- Serving suggestion: with Brown Rice or Rice Pilaf.
Nutrition Facts : Calories 506, Fat 18.1, SaturatedFat 4.2, Cholesterol 174.9, Sodium 711.7, Carbohydrate 12, Fiber 5.2, Sugar 2.4, Protein 73.8
SALMON FLORENTINE
Provided by Ellie Krieger
Categories main-dish
Time 42m
Yield 4 servings (1 serving = 1 piece salmon)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Using your hands, squeeze spinach of all excess liquid.
- Heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook for 3 minutes until they begin to soften. Add garlic and cook for 1 minute more. Add spinach, sun-dried tomatoes, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook an additional 2 minutes. Remove from heat and let cool approximately 10 minutes. Add ricotta and stir to combine. Season with additional salt and pepper, to taste.
- Using your hands, pack approximately 1/2 cup spinach mixture on top of each salmon fillet, forming mixture to the shape of the fillet. Place fillets on a rimmed baking sheet or glass baking dish and bake for 15 minutes, until salmon is cooked through.
Nutrition Facts : Calories 375, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 103 milligrams, Sodium 585 milligrams, Carbohydrate 12 grams, Fiber 5 grams, Protein 44 grams
TERIYAKI SALMON WITH BAKED CORN ON THE COB RECIPE - (4.5/5)
Provided by polledl
Number Of Ingredients 10
Steps:
- For salmon 1.Cut salmon fillet into four pieces. 2.Spray pieces of foil with nonstick cooking spray. Place one fillet in the center of each piece of foil. Drizzle each fillet evenly with marinade and top with 1/4 cup of pineapple. 3.Fold foil lengthwise, bring up the sides and fold down several times to create a slight dome over the fillet. Pinch the folds to make an airtight seal. 4.Bake at 425° for 20 minutes or until salmon flakes with a fork. Or grill for 20 minutes on a camp stove on medium-low heat or until salmon flakes with a fork. Higher altitudes will require slightly longer cooking times. For corn 1.Wash and remove any husk or silk from corn cobs. 2.In a small shallow dish, combine olive oil, seasoning and lemon juice. 3.Dip each ear of corn into olive oil mixture and place in the center of foil. 4.Fold foil lengthwise, bring up the sides and fold down several times to create an airtight seal. 5.Bake at 425° F for 20 minutes until tender. 6.Optional: Grill for 20 minutes on a camp stove on medium-low heat until
SEMI-COPYCAT SPORKY PIZZA FROM BERTUCCI'S
This was my favorite pizza when I lived in Boston. I've tried to get our local pizza places to make and sell it, but to no avail. They just make the same old - same old pizza! I have not included oven temp or time to cook because it all depends on the pizza you buy.
Provided by Nana Lee
Categories Lunch/Snacks
Time 10m
Yield 1 med pizza
Number Of Ingredients 6
Steps:
- Set the oven at the right temp from directions on pizza box.
- Sprinkle part of olive oil over pizza top.
- Slice tomato and spread on top of pizza.
- Use the riccota in chunks and spread over pizza.
- Spread chunks of sausage over top of pizza.
- Sprinkle rest of olive oil over all.
- Top with as much mozzorella as you wish.
- Put into oven for as long as required by pizza directions on box.
- However, 5 minutes before the minimum time has elapsed, check to see if pizza is ready.
Nutrition Facts : Calories 2593.2, Fat 169.1, SaturatedFat 63.9, Cholesterol 309.1, Sodium 4836.3, Carbohydrate 149.3, Fiber 11.6, Sugar 22.3, Protein 118.3
SALMON FETTUCCINE
My husband, Chet, and I both love sport fishing-in fact, we even went fishing on our honeymoon! This tasty recipe is a favorite when we have leftover cooked salmon to use up. It's also great with canned salmon.-Lisa Royston, Wasilla, Alaska
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cook fettuccine according to package directions. Meanwhile in a large skillet, saute the mushrooms, zucchini and onion in butter until crisp-tender. , Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the salmon, peas, tomato, parsley and seasonings; heat through. Drain fettuccine; serve with salmon mixture.
Nutrition Facts : Calories 344 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 509mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 5g fiber), Protein 17g protein.
PARMESAN CRUSTED SALMON FLORENTINE
This would be great for entertaining, date-night, or family dinner. I combined a few recipes to come up with this. Not only did my non-fish eating sister love it, but our kids did too!
Provided by lmkga
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the Spinach mixture (which can be made ahead prior as a time saver for entertaining).Thaw spinach and squeeze of all excess liquid. Set aside. Heat oil in a large skillet, over medium heat and add shallots. Cook, stirring, until soft, about 3 minutes and add garlic; cook 1 minute more. Add spinach, sundried tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes. Add ricotta and cream cheese; stir to combine.
- Directions for the Salmon:.
- 1.Preheat oven to 350°F.
- 2.Fillet salmon and place skin side down on a glass baking dish.
- 3.Spread a generous amount of mayonnaise; cover entire top of fish.
- 4.Sprinkle liberally with bread crumbs mixture. Spray with Pam.
- 5.Bake about 15-20 minutes, uncovered.
- 6.Place under broiler until top turns brown.
- Place a scoop of the spinach on each plate and top the mixture with a piece of salmon.
Nutrition Facts : Calories 383.1, Fat 16.4, SaturatedFat 4.4, Cholesterol 68.6, Sodium 524.6, Carbohydrate 24.9, Fiber 3.6, Sugar 3.4, Protein 34.4
CREAMY SALMON FLORENTINE
From the North American Lobster Co., Carlstadt from Amy Goffio. This makes 2 servings so you may need to double and so on...
Provided by Oolala
Categories Spinach
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a hot saute pan, add butter and as it begins to smoke, add salmon, spinach and shallots and cook on medium to low heat for 3 minutes.
- Flip salmon over and add heavy cream.
- Cover and reduce cream by half.
- In a small bowl, mix bread crumbs with mozzarella.
- When cream is reduced by half, after 8-10 minutes, salt and pepper salmon to taste.
- Remove salmon from pan and top with spinach, then with the crumb-cheese mixture.
- Put fish on broiler pan and reserve cream sauce.
- Place under boiler until the cheese is melted.
- Finish with the remaining cream sauce and serve.
Nutrition Facts : Calories 1152.4, Fat 90, SaturatedFat 51.8, Cholesterol 402.8, Sodium 664.1, Carbohydrate 29.7, Fiber 5.4, Sugar 2.1, Protein 60.7
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