PAN-SEARED SALMON WITH PEAR AND WALNUT SPINACH SALAD
Wild salmon has less saturated fat, fewer calories, and 5 to 10 times fewer contaminants and persistent organic pollutants (POPs) than farm-raised (in early studies, POPs have been linked to impaired brain development, type 2 diabetes, and obesity). There's no need to give up all farmed salmon, and eating some is always better than none. Aim to eat at least 1 to 2 servings of omega-3-rich fatty fish weekly.
Provided by Sidney Fry, MS, RD
Time 30m
Yield Serves 4 (serving size: 1 fillet and about 2 cups salad)
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F.
- Finely chop or grind 2 tablespoons walnuts. Combine finely chopped walnuts, 2 tablespoons olive oil, 2 tablespoons cheese, and next 5 ingredients (through 1 teaspoon water) in a small bowl. Add garlic and 1/4 teaspoon salt, stirring with a whisk.
- Sprinkle salmon with remaining 1/4 teaspoon salt and pepper. Heat a large cast-iron skillet over high. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add salmon, skin side down; cook 3 minutes or until skin begins to brown, gently pressing fillets. Place pan in oven (salmon should still be skin side down). Bake for 4 to 5 minutes or until desired degree of doneness.
- Combine kale, spinach, and pear in a large bowl. Add 4 tablespoons dressing; toss to coat. Divide kale mixture evenly among 4 plates, and sprinkle evenly with remaining 2 tablespoons cheese and remaining 2 tablespoons walnuts. Top each salad with 1 fillet. Drizzle fillets evenly with remaining dressing.
Nutrition Facts : Calories 427, Carbohydrate 15 g, Cholesterol 89 mg, Fat 22.5 g, Fiber 4 g, Protein 44 g, SaturatedFat 4.4 g, Sodium 571 mg, Sugar 7 g
SPINACH SALAD WITH PAN SEARED SALMON
This spinach salad is delightful. The seared salmon pairs well with the spinach salad and the light Bleu cheese dressing. Although the seasoning in the salmon is minimal, it's delicious. The salad dressing is creamy and loaded with Bleu cheese flavor, but it's not heavy. Adding the toasted walnuts gives the savory salad some...
Provided by Pat DiMercurio
Categories Salads
Time 25m
Number Of Ingredients 20
Steps:
- 1. To make the dressing: whisk together all dressing ingredients in a small bowl. Set aside.
- 2. Put spinach in a large bowl.
- 3. Slice the mushrooms and add to the spinach.
- 4. Toss with the dressing, using about half. If the salad looks too dry add more dressing.
- 5. Heat a cast iron skillet on medium-high heat. Cut the salmon into two pieces. Brush lightly with EVOO and season with salt, pepper, and a little smoked paprika if you have it.
- 6. Place the salmon into the skillet and sear on both sides, 3 minutes on each side, or to your preference.
- 7. Remove from pan and place on a cutting board.
- 8. Plate the salad onto two dinner plates.
- 9. Slice the egg with an egg slicer or with a small knife and place on the side of the salad as a garnish. Use half of the egg for each plate.
- 10. Sprinkle half the walnuts on top of each salad.
- 11. Cut the salmon filets on an angle into strips with a sharp knife. Using the side of the knife lift the salmon and fan over the salad.
- 12. Drizzle any left over dressing over the top of the fish. Serve with warm rolls or garlic bread.
PAN SEARED SPINACH
This is quick and delicious! This was served as a "chef's" selection at a favorite dining place we frequent. Asked the waitress what it was and she had the chef come out and he shared this with me! Must try!
Provided by AZ Barrel Racer
Categories Vegetable
Time 13m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium high heat.
- Add butter and garlic, be careful not to scorch the butter!
- Cook garlic until slightly brown.
- Add red onion slivers cook until soft about 2 minutes.
- Add baby spinach leaves and toss until just warm.
- DO NOT OVER COOK.
- You want the spinach to be a little crisp.
- Season with fresh ground salt and pepper.
- Serve immediatly.
- ENJOY!
BABY SPINACH, PEAR AND WALNUT SALAD
A refreshing and flavoursome salad which is visually appealing and complements any meat, rice or pasta dish. Adapted from a recipe in the latest issue of the Australian magazine 'New Idea'. When I posted this initially, I just listed "pears" in the ingredients, but have since located the pears specified, and I have made the salad with those pears: CORELLA PEARS. See notes below.
Provided by bluemoon downunder
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the honey and vinegar in a medium bowl and stir until well combined; cut the pears lenghtways into 1cm-thick pieces and toss in the honey mixture.
- Cook the pears on a heated, oiled grill pan or BBQ hotplate on one side for 1 minute or until golden; remove and set aside to cool.
- Toss the walnuts in the remaining honey and balsamic vinegar mixture, and cook on a heated oiled grill pan, turning frequently, for 2 minutes or until golden brown; set aside to cool.
- FETA DRESSING: Place the milk and rosemary in a small saucepan and bring to the boil; remove and cool; discard the rosemary; place the feta in a medium bowl and gradually whisk in the milk, a little at a time until it forms a smooth paste, whik in the oil and season to taste.
- SERVING: Place the pears and walnuts in a large bowl, add the baby spinach leaves and chives, pour over the feta dressing, toss well and serve.
- NOTES: Corella pears are named after the colourful Australian Corella parrot. They are a type of pear which was first developed by the German settlers who settled the Barossa Valley, in South Australia, in the 1840s. Corella pears are soft skinned, golden and red: really beautiful. As my mother said, they look as if they belong in a still life painting. They lose this colour when cooked, but they come out a beautiful golden brown, and they are so, so deliciously sweet. if you are familiar with Fuji apples, in taste and appearance, they are their cousins. I'm planning to make this salad next time with half Corella pears and half Fuji apples.
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