Grilled Salmon On Spinach Food

SALMON & SPINACH WITH TARTARE CREAM

Steps:

• Heat the oil in a pan, season the salmon on both sides, then fry for 4 mins each side until golden and the flesh flakes easily. Leave to rest on a plate while you cook the spinach.
• Tip the leaves into the hot pan, season well, then cover and leave to wilt for 1 min, stirring once or twice. Spoon the spinach onto plates, then top with the salmon. Gently heat the crème fraîche in the pan with a squeeze of the lemon juice, the capers and parsley, then season to taste. Be careful not to let it boil. Spoon the sauce over the fish, then serve with lemon wedges.

SEARED SALMON ON BABY SPINACH

Steps:

• Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add salmon; sauté until just opaque in center, about 4 minutes per side. Transfer to plate.
• Melt 1/2 tablespoon butter in same skillet. Add half of shallots and half of tarragon; sauté 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach; toss until wilted. Divide between plates.
• Melt remaining 1/2 tablespoon butter in same skillet over medium-high heat. Add remaining shallots and tarragon; sauté 30 seconds. Add wine and cream and boil until sauce is thick enough to coat spoon, about 3 minutes. Season with salt and pepper. Return salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach.

SPINACH KEDGEREE WITH SPICED SALMON

Steps:

• Heat the oil in a large frying pan and fry the onion and ginger for 5 mins or until soft. Add the cumin, cinnamon, crushed cardamom seeds, and 1 tsp each of the turmeric and coriander. Cook for 30 secs until fragrant. Add the chilli, garlic, pepper and rice, stir briefly, then pour in the stock. Cover and simmer for 35 mins or until the rice is tender and the stock has been absorbed. If the rice is cooked but some liquid remains, remove the lid and simmer uncovered to allow the liquid to evaporate. Add the spinach, cover and cook for 3 mins to wilt.
• Meanwhile, prepare the salmon. Heat the grill to medium and line a baking sheet with foil. Mix the yogurt with the mint or coriander and the remaining turmeric and ground coriander. Spread the yogurt mixture over the salmon, then transfer to the prepared baking sheet and grill for 8-10 mins until the fish can be flaked easily with a fork. Top the kedgeree with the salmon fillets or flake the fish into it, and scatter over the almonds to serve.

CATALINA GRILLED SALMON SALAD RECIPE

Steps:

• Heat grill to medium-high heat.
• Brush fish and asparagus with oil. Grill 4 min. on each side or until fish flakes easily with fork and asparagus is crisp-tender. Remove from grill; cut asparagus into 1-inch lengths.
• Cover 4 large plates with spinach; top with next 4 ingredients.
• Drizzle dressing over salads; top with salmon and asparagus.

GRILLED SALMON ON SPINACH

Steps:

• Wash the spinach and remove tough stems.
• Place in pot with garlic and tarragon and cover. Cook over medium heat until spinach is wilted. Drain, arrange and keep warm in a serving dish large enough to hold salmon.
• Grill salmon on both sides, following the 10-minute rule of cooking 10 minutes to the inch of salmon measured at its thickest point. Transfer the salmon to the spinach bed and serve.

ROMANO'S MACARONI GRILL TERIYAKI SALMON WITH SPINACH ORZO

Steps:

• ~Salmon~.
• Dip salmon in soy sauce, then the oil and place the salmon on hot grill silver side up.
• Grill salmon evenly until done, approximately 6-7 minutes.
• Ladle 2 oz teriyaki glaze over each salmon fillet while still on the grill.
• ~*Orzo*~.
• Precook 8 ounces dry orzo. In a hot sauté pan, add olive oil and garlic, red bell peppers and hot precooked orzo. Sauté for approximately one minute. Sprinkle Parmesan cheese and stir.
• Remove pan from heat and add spinach. Toss for approximately three seconds until spinach is incorporated but is not wilted.
• Place spinach and orzo on plate, then add salmon and additional teriyaki glaze if desired.

GRILLED SALMON SALAD WITH ORANGE-BASIL VINAIGRETTE

Steps:

• Whisk together juice concentrate, vinegar, basil and olive oil. Set aside 2 tablespoons juice concentrate mixture. Reserve remaining mixture to use as salad dressing.
• Prepare grill for direct grilling. Grill salmon, skin side up, over medium coals 5 minutes. Turn and grill 5 minutes or until fish flakes easily with fork, brushing frequently with 2 tablespoons juice concentrate mixture. Cool slightly.
• Toss together greens, strawberries and cucumber slices. Place on two serving plates.
• Remove skin from salmon. Break salmon into chunks. Arrange salmon on greens mixture. Drizzle with reserved juice concentrate mixture. Sprinkle with pepper.

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.

GRILLED SALMON SALAD

Steps:

• Rub the salmon filets with a little olive oil so they don't stick to the grill and salt and pepper them lightly.
• Cook the filets on a hot grill for about 5- 6 min.
• per side.
• They should still be rare in the middle.
• Cover with plastic wrap and chill for several hours until cold and firm.
• Remove from frig and remove any skin.
• Break filets up into small chunks and put into a bowl.
• If there is any juice on the plate they chilled on, dump it into the bowl with salmon.
• Add the celery, onion, capers and dill.
• Mix the olive oil, vinegar salt and pepper and pour over salmon.
• Mix well and serve cold or at room temp.

CREAMY GARLIC, LEMON & SPINACH SALMON

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
• Heat half the oil in a frying pan and lightly brown the salmon on both sides - don't worry about it being cooked through at this point. Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.
• Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.
• Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.

TAHINI GRILLED SALMON WITH SAUTEED SPINACH, BEETS WITH SESAME SEEDS, EGGPLANT PUREE AND TAHINI SAUCE

Steps:

• For the tahini grilled salmon: Preheat the grill to medium and lightly oil the grates. Mix the soy sauce and tahini in a bowl. Brush the salmon on both sides with the tahini soy sauce and place on the grill. Cook the salmon for about 3 minutes on each side and remove from the grill.
• For the crispy salmon skin: Preheat the grill to medium-high heat. Sprinkle the salmon skin with salt and pepper and place on the grill skin-side down. Once the skin begins to bubble, flip and grill until the salmon skin is completely crisp. Remove the salmon skin from the grill, place on a paper towel, cut in half and set aside.
• For the sauteed spinach: Heat the oil in a saute pan over medium heat. Once the oil is hot, add the garlic and shallots and saute until tender. Add the spinach and toss to incorporate until the spinach has wilted. Season with salt and pepper and remove from the heat.
• For the beets with sesame seeds: Place the red wine vinegar, salt, sugar and beets in a pot filled with cold water. Bring to a boil, then reduce to a simmer and cook until tender, 15 to 20 minutes. Remove the beets from the liquid and cool slightly. Wearing gloves, remove the skins of the beets and cut into bite-size pieces. Before serving, place the beets on a plate and sprinkle with sesame seeds.
• For the eggplant puree: Preheat the oven to 375 degrees F. Line a baking tray with parchment paper.
• Place the eggplant skin-side up on the prepared tray and roast until the eggplant has caramelized and cooked, about 30 minutes. Remove from the oven and scoop the flesh into a food processor. Add the tahini and olive oil and puree until smooth.
• For the tahini sauce: Place the sour cream, milk, tahini, honey, sesame oil, lemon juice and salt to taste in a bowl and stir to incorporate. Cover and place in the fridge until serving.
• To assemble: Spoon the eggplant puree in the center of a plate. Place the sauteed spinach on top of the puree. Place the tahini grilled salmon over the sauteed spinach. Drizzle the tahini sauce around the center of the dish. Scatter the beets with sesame seeds around the plate. Garnish with the crispy salmon skin.

GRILLED SALMON SPINACH SALAD

Steps:

• Drain pineapple reserving 1/3 c of juice.
• Mix 1/3 c pineapple juice, soy sauce, mustard, garlic, ginger and brown sugar.
• Cut fish into 4-5 servings and place in a pan.
• Pour marinade over fish let stand 20 min turn over and marinate 20 more minute.
• Heat grill or broiler in oven. Remove fish from marinade, reserving marinade. Spray fish with non-stick spray; grill or broil 3-4 minutes per side (about 10 minutes total for every 1-inch thick fillets). Grill pineapple slices at the same time fish is grilling.
• Place marinade in a small saucepan boil then remove from heat.
• After cool wisk in vinegar and oil.
• Place washed spinach on plates, arrange tomatoes and crumbled feta over spinach. Place grilled fish in middle of plate and drizzle with 1-3 tablespoons dressing.

GRILLED SALMON SALAD WITH VEGETABLE AND BALSAMIC DRESSING

Steps:

• Mix 1/2 cup oil and lime juice in small bowl. Season to taste with salt and pepper. Place salmon in ziplock bag and pour marinade over salmon. Cover and refrigerate 2 hours, turning once.
• Combine 3/4 cup oil, tomatoes, carrot, zucchini, parsley, vinegar, olives, basil, tarragon, and capers in bowl. Season to taste with salt and pepper. (Dressing can be prepared 2 hours ahead; cover and let stand at room temperature).
• Prepare barbecue (medium-high heat) or preheat broiler. Grill salmon until just cooked through, about 4 minutes per side. Toss greens and endive with enough vegetable dressing to coat. Divide among 6 plates. Place salmon atop greens. Spoon additional vegetable dressing over and serve.