HONEY LEMON GLAZED SALMON WITH SPINACH SAUTE
Full of fresh flavors.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F. Grate zest from lemon; set aside. Squeeze 1 tablespoon lemon juice into a small bowl. Add honey and mix well. Line a baking sheet with foil; spray foil with cooking spray. Place salmon fillets on baking sheet. Generously season with black pepper. Drizzle with half of the honey mixture. Roast salmon for 10 to 12 minutes or until fish is lightly browned and flakes easily. Brush on remaining glaze as needed. For a browner glaze, broil on HIGH the last few minutes of cooking.
- Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic and saute 3 to 5 minutes. Add spinach and white wine. Continue to saute until spinach is wilted and most of the liquid has evaporated. Stir in 1 teaspoon lemon zest, crushed red pepper and salt. Divide spinach evenly on top of salmon fillets; sprinkle with pine nuts. Serve immediately.
Nutrition Facts : Calories 335 calories, Carbohydrate 24.5 g, Cholesterol 67 mg, Fat 15.4 g, Fiber 2.6 g, Protein 24.8 g, SaturatedFat 2.9 g, Sodium 171 mg, Sugar 18.4 g
HONEY STEELHEAD TROUT
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place trout, skin-side down, onto the prepared baking sheet. Cover trout with honey and sprinkle mesquite seasoning, black pepper, and seasoned salt over honey. Press honey and seasonings into trout using a fork.
- Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 25.4 g, Cholesterol 61.1 mg, Fat 5.3 g, Fiber 0.4 g, Protein 20.6 g, SaturatedFat 1.5 g, Sodium 1656.7 mg, Sugar 23.2 g
HONEY-VANILLA GLAZED PORK ROAST WITH WILTED SPINACH
Make and share this Honey-Vanilla Glazed Pork Roast With Wilted Spinach recipe from Food.com.
Provided by LMillerRN
Categories Spinach
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 375°F.
- Place pork on rack in foil-lined roasted pan.
- Season with salt and pepper to taste.
- In a small bowl, mix honey, vinegar, vanilla, cumin and basil.
- Brush half of glaze on pork.
- Roast 1 hour or until internal temperature reaches 155°F, brushing with remaining glaze halfway through cooking. Let stand 10 minutes or until temperature reaches 160°F before slicing.
- Meanwhile, heat oil in large deep skillet on medium.
- Add spinach, cinnamon, pepper and salt; toss to coat.
- Cook spinach 2 to 3 minutes or until slightly wilted.
- Remove from heat.
- Add oranges and nuts and toss.
- Serve sliced pork over bed of spinach.
- Note: Toast nuts on a baking sheet in a 350°F oven for 5-10 minutes or until light golden. Pay attention or they will burn.
Nutrition Facts : Calories 272.7, Fat 11.9, SaturatedFat 2.1, Cholesterol 72.6, Sodium 119.7, Carbohydrate 15.7, Fiber 1.6, Sugar 13.1, Protein 25.7
CRISPY TROUT WITH WILTED WATERCRESS
Categories Quick & Easy Lemon Cornmeal Trout Pan-Fry Watercress Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients in shallow dish. Moisten trout with cold water and dip in cornmeal mixture, turning to coat.
- Melt butter with 1 tablespoon oil in large skillet over medium-high heat. Add trout, skin side down, and pan-fry until coating is brown, about 3 minutes. Turn trout over; pan-fry until opaque in center, about 2 minutes. Transfer trout to platter.
- Add 1 tablespoon oil and lemon juice to skillet, stirring to scrape up browned bits. Add watercress and cook until barely wilted, tossing with pan drippings, about 30 seconds. Season with salt and pepper. Top trout with watercress, garnish with lemon wedges, and serve.
TROUT STUFFED WITH GARLIC AND SPINACH
This is from a small cookbook my DM picked up at the Gilroy Garlic Festival some years ago "Totally Garlic Cookbook" by Helene Siegel and Karen Gillinham. This sure looks like a meal meant to be cooked right here in my home...some feel I use too much garlic, I say Never too much garlic.
Provided by Chabear01
Categories Trout
Time 40m
Yield 4 trout, 4 serving(s)
Number Of Ingredients 8
Steps:
- Blanch the garlic slivers in boiling water 3 minutes. Drain, rinse with cold water, and rinse again.
- Wilt the spinach leaves in a large dry pot over high heat, turning occasionally, 3 minutes. Remove from heat, squeeze out excess water and roughly chop. Combine in small bowl with garlic slivers, salt, and pepper.
- Preheat oven to 400 degrees F. Season inside of trout with salt and pepper. Divide spinach mixture and tuck inside fish. Tie with string around center of each to hold stuffing. Dust the outsides with flour and season with salt and pepper.
- Melt butter and oil in 2 large skillets over high heat. Fry the fish about a minutes per side. Transfer to oven and cook 4 minutes, turning after 2 minutes. Serve hot with lemon wedges.
Nutrition Facts : Calories 131.3, Fat 12.8, SaturatedFat 4.6, Cholesterol 15.3, Sodium 76, Carbohydrate 5.7, Fiber 2.3, Sugar 0.2, Protein 1.8
HALIBUT WITH LEMON, SPINACH, AND TOMATOES
Make and share this Halibut With Lemon, Spinach, and Tomatoes recipe from Food.com.
Provided by FrVanilla
Categories Halibut
Time 15m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- In a large saute pan over medium-high heat add the olive oil and heat. When oil is hot, place the halibut steaks in pan and cook 3 to 4 minutes each side, or until a fork can be easily inserted into the fish. Season, to taste, with salt, pepper and lemon juice. Remove from the heat and keep warm.
- In another large saute pan over medium heat, add the olive oil and butter. Add the spinach gradually along with the crushed garlic and salt. Saute until the spinach is wilted. Season, to taste, with lemon juice and pepper.
- In a small saucepan combine the tomatoes, olive oil, garlic, salt, and kalamata olives. Heat quickly on high heat so that the tomatoes do not turn into a sauce.
- Put spinach in center of each plate then place the piece of halibut in the center of the spinach. Spoon the sauce over the halibut and garnish with fresh basil.
Nutrition Facts : Calories 1402.3, Fat 123.9, SaturatedFat 20, Cholesterol 85.5, Sodium 1852.5, Carbohydrate 24.7, Fiber 9.8, Sugar 6.7, Protein 56.5
More about "honey lemon trout with wilted spinach food"
BUTTERED WILTED SPINACH WITH GARLIC AND LEMON - BITE …
From biteontheside.com
HONEY & LEMON TROUT WITH WILTED SPINACH RECIPE | NEW …
From newideafood.com.au
LEMON HONEY CHICKEN THIGHS WITH WILTED SPINACH
From ediblenewhampshire.ediblecommunities.com
BAKED HONEY LEMON STEELHEAD TROUT - CRAVING TASTY
From cravingtasty.com
WILTED LEMON GARLIC SPINACH - THE HARVEST KITCHEN
From theharvestkitchen.com
PAN-FRIED TROUT, WILTED SPINACH, WHITE BEAN PURéE, …
From lemonsandanchovies.com
TROUT WITH CREAMY POTATO SALAD & WILTED SPINACH - BLUE APRON
From blueapron.com
CRISPY TROUT WITH WILTED WATERCRESS RECIPE | BON APPéTIT
From bonappetit.com
HONEY & LEMON TROUT WITH WILTED SPINACH – COOKER APP
From cookerapp.com
OCEAN TROUT W HONEY MUSTARD PECAN PANKO CRUST + SPINACH
From dietlicious.com.au
HONEY & LEMON TROUT WITH WILTED SPINACH - FUNN99.BLOGSPOT.COM
From funn99.blogspot.com
HONEY LEMON TROUT WILTED SPINACH - WATCHLIVEACTION
From watchliveaction.blogspot.com
HONEY & LEMON TROUT WITH WILTED SPINACH | RECIPE | BBC …
From pinterest.co.uk
HONEY & LEMON TROUT WITH WILTED SPINACH | RECIPE | BBC …
From pinterest.co.uk
HONEY-MUSTARD PORK WITH WILTED SPINACH - PLAIN.RECIPES
From plain.recipes
HONEY & LEMON TROUT WITH WILTED SPINACH | BBC GOOD FOOD …
From pinterest.com
HONEY-MUSTARD PORK WITH WILTED SPINACH - GLUTEN FREE RECIPES
From fooddiez.com
BAKED TROUT ON A BED OF SPINACH - FAIR SHARES
From fairshares.org
LEMON TROUT WITH WILTED SPINACH - RECIPERIAN.COM
From reciperian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love