SAUTEED SPINACH AND MUSHROOMS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
- Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.
GRILLED CILANTRO SALMON
Summer is for salmon on the grill! This sensational salmon marinade combines honey, lime, garlic, and cilantro.
Provided by C.BURKS
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.
- Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes.
- Preheat an outdoor grill for high heat.
- Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.
Nutrition Facts : Calories 458.8 calories, Carbohydrate 94.3 g, Cholesterol 34.1 mg, Fat 4.5 g, Fiber 0.5 g, Protein 17 g, SaturatedFat 1 g, Sodium 40.8 mg, Sugar 93 g
NOODLE BOWL WITH MUSHROOMS, SPINACH AND SALMON
I love spinach, barely cooked, in a noodle bowl. Use either bunch spinach from the farmers' market or baby spinach for this one.
Provided by Martha Rose Shulman
Categories easy, quick, soups and stews, main course
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Bring the stock to a simmer. Taste and adjust seasoning, adding soy sauce or salt if desired. If the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer into the simmering broth. Then distribute the noodles among 4 deep soup bowls.
- Add the sliced mushroom caps, the salmon fillets, the spinach and the white and light green parts of the scallions to the simmering stock. Cover and turn off the heat. Allow to sit for 5 minutes without removing the cover. The salmon should be just cooked through. Leave it a little longer if you want it more opaque.
- Place a piece of salmon on top of the noodles in each bowl. Ladle in the soup, taking care to distribute the spinach, mushrooms and scallions evenly. Sprinkle on the dark green parts of the scallions, garnish with cilantro and serve.
SPINACH AND MUSHROOM ENCHILADAS WITH CILANTRO CREAM SAUCE
I LOVE these spinach enchiladas. They are just like the ones served at one of my fave restaurants! If you like spinach, you will love these. If you don't like spinach- you will probably find that this recipe changes your mind. (Altered recipe after reviews regarding the saltiness and amount of sauce. I have not had that problem, but do not want anyone to have a bad result. Please do try this and enjoy it.)
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Filling: Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
- Remove half of the mushroom mixture and set aside, reserving for the sauce.
- Add wine and cook for 2 minutes more.
- Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED.
- Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken.
- Preheat oven to 350°F
- Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them.
- Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan.
- Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.
FOIL-PACKET SALMON WITH MUSHROOMS AND SPINACH
Foil-pack dinners are a convenient way to quickly create a flavorful dish with practically no cleanup. In this foil-pack, the salmon and vegetables are simply cooked, then finished with a bright, assertive ginger-scallion butter.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Lay out four 18-inch-long sheets of heavy-duty foil. Mound 1/2 cup mushrooms and 1 cup spinach in the center of each; season with salt and pepper. Top each with a salmon fillet, season with salt and pepper and drizzle with olive oil. Drizzle each with 1 tablespoon wine (or water). Bring the short ends of the foil together and fold twice to seal; fold in the sides to form a packet, leaving room inside for steam.
- Preheat a grill to medium high. Grill the foil packets until the fish is just cooked through, 10 to 12 minutes. (Alternatively, you can bake the foil packets in a 450˚ F oven until the fish is just cooked through, 12 to 15 minutes.) Let the packets sit 5 minutes.
- Meanwhile, combine the butter, scallions, ginger, sesame oil and 1/4 teaspoon salt in a mini food processor. Pulse until smooth. Carefully open the foil packets. Top with the flavored butter.
CILANTRO LIME SALMON
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Add the oil and 1 tablespoon of the butter to a nonstick skillet and place over medium-high heat. Season the salmon on both sides with salt and pepper. Add the fish to the skillet and cook for 3 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you like. Remove from the skillet and keep warm.
- Return the skillet to medium heat and add the honey, soy, remaining 2 tablespoons butter and half of the lime zest and juice. Cook, stirring, until the butter melts and starts to bubble. Cook for a minute until the sauce thickens a little. Add the salmon and spoon over the sauce. Cook for another minute, basting as you go. Sprinkle generously with the cilantro.
- Stir the remaining lime juice and zest into the cooked rice. Serve the salmon with the rice, extra sauce and lime wedges on the side.
SALMON WITH SPINACH, MUSHROOM AND TOMATO
Make and share this Salmon With Spinach, Mushroom and Tomato recipe from Food.com.
Provided by Arts Protege
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spray a 13 x 9 baking dish with non stick cooking spray.
- Place fillets in bottom of dish.
- In a bowl, mix remaining ingredients to coat well and place over salmon.
- In preheated oven 425, bake 25 - 30 minute or until fish flakes easily with fork.
MUSHROOM & SPINACH RISOTTO
I had never tried mushroom spinach risotto until a trip to Paris a few years ago. Since then, I worked hard to create a recipe that tasted similar, and I think I finally succeeded with this version. It is very rich and indulgent! I often add cubed cooked chicken to make this a more satisfying and protein-packed main dish. —Sandi Ogden, Clinton, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 409 calories, Fat 22g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 667mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
SALMON EN CROUTE WITH SPINACH-MUSHROOM FILLING
This is so good and makes a wonderful special occasion entree. Great as-is, or try it with the Creamy Dill Sauce. Originally posted on teriskitchen.com.
Provided by GirlyJu
Categories European
Time 2h
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- For the Salmon:.
- Season salmon fillets on both sides with salt, pepper and dill. Sprinkle flesh side with lemon juice.
- Heat a med skillet over med high heat. Add oil and butter. When hot, add salmon, skin-side down. Brown well, about 3 minutes. Turn and sear top side, about 2 minutes. (Note: Salmon should be rare, because it will cook fully in the pastry.).
- Remove from pan and refrigerate untl completely cooled, about 1 hour. Save pan and drippings to make dill sauce.
- For the Filling:.
- Heat a new med skillet over med high heat. Add butter and oil. Saute onions until tender, about 5 minutes.
- Add mushrooms, spinach, salt and pepper. Saute until mushrooms are cooked through, about 5 minutes. (Note: There should be no moisture but, if there is, make sure it evaporates.).
- Place in refrigerator to cool.
- To Assemble:.
- Thaw pastry for about 20 minutes.
- Preheat oven to 400°F.
- On a lightly floured surface, roll pastry out into a 14-inch square, about 1/8 inch thick. Cut into 4 equal squares. Place about 1/4 cup of spinach mixture in the middle of each square,then top with a piece of salmon, skin side up. Brush the edges of the pastry with some egg wash . Bring up opposite corners of pastry around the top of the salmon. Pinch the edges together to seal.
- Place the pastries on an ungreased baking sheet, seam-side down. Brush the tops with the remaining egg wash.
- Bake until golden brown, about 25 minutes. (Note: This is a good time to make the dill sauce in the salmon drippings.).
- Remove pastries from oven and let stand 5 minutes.
- For Creamy Dill Sauce.
- Heat med saucepan over med high heat - or use the skillet in which the fish was cooked.
- Add wine and lemon juice; bring to a boil.
- Add cream. Simmer until well-combined and cream has reduced slightly.
- Stir in dill and parsley. Taste for seasoning.
- To Serve.
- Spoon some of the sauce on each plate, then top with salmon pasty. Any remaining spinach-mushroom mixture can be heated and served on the side.
Nutrition Facts : Calories 812, Fat 59.8, SaturatedFat 21.4, Cholesterol 180.8, Sodium 358.6, Carbohydrate 36, Fiber 3.9, Sugar 2.9, Protein 34.1
CILANTRO-TOPPED SALMON
"This has been a favorite with everyone who has tried it," Nancy Culbert assures from Whitehorn, California. A tongue-tingling cilantro-lime sauce compliments tender salmon fillets in the pleasing entree.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place salmon skin side down in a 13-in. x 9-in. baking dish coated with cooking spray. Drizzle with 1-1/2 teaspoons lime juice. , In a small bowl, combine the cilantro, onions, jalapeno, oil, salt, pepper and remaining lime juice. Spread over salmon. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 232 calories, Fat 15g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 166mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
CILANTRO SALMON WITH SPINACH AND MUSHROOMS
This is a new invention of mine to use up the ingredients I happened to have on hand. It is pretty healthy and oh so tasty. If you don't like cilantro you can use basil, thyme, or any other herb of your choice.
Provided by sarcare
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 325 degrees.
- Microwave the spinach in a microwave safe/oven safe baking dish with the lemon for two minutes.
- Drain all the liquid
- Add the mushrooms and stir--chop spinach into smaller pieces if desired.
- Add yogurt, ricotta, cilantro, egg white, garlic, cayenne pepper, and stir.
- Pour 3/4 of the mixture over the spinach and mushrooms in the oven safe pan.
- Slice salmon into very thin strips and place in layer over the spinach, mushrooms, and sauce. Then pour remaining sauce over the salmon.
- Shake salt and pepper over the top.
- Bake for 15-20 minute
- Drain any excess liquids and enjoy!
Nutrition Facts : Calories 155.7, Fat 3.1, SaturatedFat 0.6, Cholesterol 27.8, Sodium 185.4, Carbohydrate 11.6, Fiber 1.8, Sugar 8, Protein 21.3
BAKED SALMON WITH TOMATOES, SPINACH AND MUSHROOMS
If you're looking for a tasty, low carb and healthy way to cook fish, try this! The original recipe calls for salmon but you can substitute red snapper or orange roughy fillets for the salmon. This recipe comes from a Kraft pamphlet which I picked up in the supermarket!
Provided by BrendaM
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place salmon fillets, skin sides down in a baking dish which has been sprayed with a non stick cooking spray (Pam or similar).
- Mix remaining ingredients until well blended, then spoon over the salmon.
- Bake at 375 degrees F for 20- 25 minutes or until the salmon flakes easily with a fork.
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