Linguini And Spinach With Smoked Salmon Avocado And Gingery Almond Lime Dressing Food

SALMON & SPINACH SALAD WITH AVOCADO

Steps:

• Sprinkle salmon with salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add fillets, skin side up; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side., In a large bowl, toss spinach with vinaigrette; divide between 2 plates. Place salmon over spinach; top with remaining ingredients. Serve immediately.

LINGUINI AND SPINACH WITH SMOKED SALMON, AVOCADO AND GINGERY ALMOND-LIME DRESSING

Steps:

• Set a large pot of salted water to boil on the stove, and set a strainer in the sink. While the water's heating, prepare the dressing. In a small bowl, mix together the almond butter, lime zest, lime juice, ginger and garlic. Add the water, starting with the smaller amount and adding more as needed, until you get a thick-yet-pourable consistency. Season to taste with salt and set aside. When the water has reached a boil, add the noodles and cook until done, according to package instructions. Turn off the flame, add the spinach and stir it under the water surface until it is submerged and turns bright green and shrinks down (this should happen almost instantly). Pour the noodles and spinach into the strainer, and run a bit of cold water over them to stop the cooking, tossing to make sure they cool evenly. Transfer the noodles and spinach to a bowl and toss with the splash of oil to prevent them from sticking. To serve, portion the pasta and noodles onto serving plates (or place in a large serving dish), and top with the salmon, avocado and sesame seeds. Serve with the dressing on the side.

ROASTED SALMON WITH GINGER-LIME BUTTER

Steps:

• Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
• Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
• Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
• As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
• Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.

LINGUINI WITH CREAMY SPINACH

Steps:

• Remove any tough stems from the fresh spinach.
• In large frying pan, melt butter over low heat.
• Add green onions and garlic and cook for 1-2 minutes.
• Add spinach and salt and stir until wilted.
• Simmer until liquid evaporates from spinach, about 5 minutes.
• In large pot of boiling water, cook linguini according to package directions.
• Reserve 1 cup of pasta water.
• Drain linguini and toss with 3/4 cup of pasta water, spinach mixture, cream cheese, parsley, and ground pepper.
• If sauce seems too thick, add the rest of the reserved pasta water, otherwise you can throw out the remaining 1/4 cup pasta water.
• Salt to taste.

SMOKED SALMON & AVOCADO

Steps:

• Stone and peel the avocados, cut into chunks and toss in half the lemon juice. Twist and fold the smoked salmon pieces onto serving plates, then scatter with the avocado. Cover and chill for up to 1 hr until ready to serve.
• Mix together the tarragon, crème fraîche and remaining lemon juice. Drizzle over the salmon, scatter with the capers and serve straight away with wholemeal or soda bread.

BALSAMIC-SALMON SPINACH SALAD

Steps:

• Drizzle salmon with 1 tablespoon vinaigrette. Place on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Cut salmon into 2 pieces., Meanwhile, in a large bowl, toss spinach with remaining vinaigrette. Divide between 2 plates. Top with the salmon, avocado, walnuts, sunflower kernels and cranberries.

AVOCADO & SMOKED SALMON SPELT SPAGHETTI

Steps:

• Cook the spaghetti in boiling salted water following pack instructions. Meanwhile, put the avocado in a food processor along with the oil, garlic, half the parsley, a good squeeze of lemon and a large pinch of seasoning.
• When the pasta is cooked, reserve 100ml of the cooking water and drain. Toss the avocado sauce through the pasta with the salmon and the reserved cooking water. Season with lots of black pepper and another squeeze of lemon, to taste. Chop the remaining parsley and stir through to serve.

SMOKED SALMON & SPINACH GRATIN

Steps:

• Put the spinach in a really big saucepan (or two saucepans) and add a few tablespoons of water. Cover, set over a medium heat and cook for about 5-8 mins, turning the spinach over every so often, until wilted. Tip it into a colander to drain and allow it to cool (spread it out on a plate to cool it quicker). Take big handfuls of it in your fists and squeeze out the excess water. It's really important that you do this, otherwise the water will leach out and make the cream watery and green.
• Chop the spinach. Melt the butter in a saucepan and gently toss the spinach in it. Season with pepper and a tiny bit of salt (there's so much salt in the salmon). Heat the oven to 160C/140C fan/gas 3. Lay the spinach in the bottom of a gratin dish (about 30cm x 20cm), then arrange the salmon fillets on top.
• Heat the double cream in a small pan, then pour it all over the salmon and spinach. Bake for 35 mins, or until the top is golden and the cream is bubbling.

LEMONY SMOKED SALMON & SPINACH TAGLIATELLE

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a large saucepan and cook the garlic for 1-2 mins until softened. Add the spinach and continue to cook until just wilted. Stir through the cream cheese, lemon zest juice and, and some black pepper.
• Drain the pasta but reserve a few spoonfuls of the cooking water. Add the salmon, basil and pasta to the sauce, along with the cooking water to loosen it a little. Toss together and season with more pepper, to taste, before serving.

SPINACH PARMESAN LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a saucepan over medium-high heat, bring broth to a boil. Add onion and garlic. Reduce heat; cook, uncovered, for 5 minutes. Stir in spinach; cook for 2 minutes., Add the milk, cream cheese, salt and pepper; stir until cheese is melted. drain linguine and place in a serving bowl. Add sauce and toss to coat. Sprinkle with Parmesan and mozzarella cheeses; toss to coat.

LINGUINE WITH AVOCADO, TOMATO & LIME

Steps:

• Cook the pasta according to pack instructions - about 10 mins. Meanwhile, put the lime juice and zest in a medium bowl with the avocado, tomatoes, coriander, onion and chilli, if using, and mix well.
• Drain the pasta, toss into the bowl and mix well. Serve straight away while still warm, or cold.