POACHED SALMON, SPINACH, AND POTATO SALAD
A warm brown-butter vinaigrette ties all the flavors in this hearty salad together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Combine potatoes and 1 tablespoon kosher salt in a straight-sided skillet; add enough water to cover. Boil until potatoes are easily pierced with the tip of a knife, 10 to 12 minutes. With a slotted spoon, transfer to a bowl; cover to keep warm. Generously season fish with kosher salt and pepper. Gently lower into skillet, skin-side down, adding more water if fish is not fully submerged. Return to a boil; then remove from heat, cover, and let stand until fish is just cooked through, 5 to 7 minutes (depending on thickness of fillet). Transfer to a plate, skin-side up; cover to keep warm.
- Melt butter in a medium saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat and immediately whisk in shallot, Dijon, and vinegar (mixture will foam and splatter). Season generously with kosher salt and pepper; cover to keep warm.
- Halve potatoes and toss with spinach, mint, and two-thirds of vinaigrette; divide evenly among 4 plates. Remove skin from fish; drizzle with remaining vinaigrette. Flake into several pieces, divide among salads, and serve, sprinkled with flaky salt.
COLD-POACHED SALMON NICOISE SALAD WITH CRISPY POTATOES
Provided by Valerie Bertinelli
Time 1h15m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the salmon: Add the wine, Dijon mustard, dill sprigs and 1 cup of water to a large straight-sided skillet. Squeeze the juice from the halved lemon into the skillet and then add in the lemon halves. Bring the mixture to a simmer over medium heat. Sprinkle the salmon with a generous pinch of salt and pepper. Once the liquid is simmering, gently add the salmon, skin-side-down, and turn the heat to low. Place the lemon slices on top of the salmon, cover the pan and cook for 10 minutes. Turn the heat off and let sit, covered, for 5 minutes. The salmon should easily flake apart with a fork. Carefully remove the salmon from the liquid and set on a plate. Cool completely.
- For the dressing: Add the vinegar, oil, dill, mustard, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to a glass jar with a lid. Cover and shake to emulsify. Set aside until ready to assemble the salad.
- For the salad: Add the potatoes to a large saucepan and add enough cold water to cover the potatoes by 4-inches. Add a big pinch of salt and heat over medium high heat. Bring the potatoes to a boil and let cook until the potatoes are fork tender, 5 to 8 minutes. Use a slotted spoon to remove the potatoes to a plate. Reserve the pot with boiling water to use to cook the eggs and haricot vert.
- Fill a large bowl with ice and water. Bring the water back up to a boil, then add your eggs and cook for 7 minutes. Remove the eggs to the ice bath. Bring the water back up to a boil and add the haricot vert. Cook until they are tender-crisp, about 3 minutes. Remove the haricot vert to the ice bath. Drain and cut them into thirds and set aside until ready to assemble. Remove the eggs from the ice bath, peel and set aside.
- Using the flat base of a measuring cup or a glass, lightly smash the potatoes to expose some of the flesh. Sprinkle with a generous pinch of salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan. Carefully add the potatoes into the pan, seasoning side down. Sprinkle the exposed side of the potatoes and cook until they are crispy and golden brown in places, about 4 minutes per side. Some potatoes may break apart, that's totally fine! Remove to a plate and set aside until ready to assemble.
- To assemble the salad: Arrange the frisee and romaine leaves on a large platter. Drizzle about half of the dressing and toss to coat. Top the lettuce with the crispy potatoes, haricot vert, tomatoes and olives. Flake the cooled salmon into large pieces and scatter it on top of the salad. Slice the eggs in half and nestle into the salad. Drizzle on the remaining dressing and serve.
SALMON, SPINACH, AND POTATOES BAKED IN PARCHMENT
This main course stacks up nicely, with layered salmon (packed with heart-healthy omega-3 fatty acids), potato, shallot, spinach, and lemon. A crown of salty caper butter melts as everything steams, adding depth to the already-rich fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Place a rimmed baking sheet in oven to heat. Cut parchment to size.
- Stir together butter, capers, parsley, and garlic in a small bowl; set aside.
- Divide potato slices between parchment rectangles, layering them in stacks to form a bed (slightly larger than the salmon fillet) to one side of crease. Season with salt and pepper.
- Top each bed of potatoes with one quarter of the shallots followed by half the spinach. Place salmon fillets on top of spinach. Divide remaining shallots evenly between packets. Top each salmon fillet with 2 lemon slices (reserve remaining slices for garnish). Dot with caper butter; season with salt and pepper.
- Fold parchment paper over ingredients, at the crease. Starting with one end of the paper and keeping edges together, make small overlapping pleats the length of the paper, creasing tightly as you go and shaping the edge into an arc. The packet should resemble a half-moon.
- Carefully transfer packets to preheated baking sheet. Bake until packets have puffed, 15 to 18 minutes. Transfer packets to plates. Serve immediately, opening packets at the table. Garnish with remaining lemon slices.
GARDEN SPINACH-POTATO SALAD
Not only is this summer side dish something to look at, it's a treat for the taste buds, too. The medley of textures and garden-fresh ingredients perfectly complement one another for a delightfully different potato salad. -Marilyn Haynes, Sylacauga, Alabama
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings (1 cup each).
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cucumbers, onion and 1/4 cup vinegar. Let stand for 20 minutes., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. Transfer to a large bowl. Drizzle with remaining vinegar; sprinkle with garlic, salt, celery seed and pepper. Cool. , Add the spinach, bacon, dill, oil and cucumber mixture; toss to coat. Serve at room temperature or chilled.
Nutrition Facts : Calories 134 calories, Fat 7g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 410mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
RUSSIAN SALMON AND POTATO SALAD
This salmon salad is a very popular dish served at Russian gatherings and is usually the first one to disappear. It is easy to prepare and can be served at a picnic or as an appetizer.
Provided by JMRIBKA
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
- While the eggs are cooking, place the potatoes in a saucepan with just enough water to cover. Bring to a boil, and cook for 10 to 15 minutes, or until tender. Remove from heat, drain, and set aside.
- Heat oil in a skillet over medium heat. Add onions, and saute until lightly browned and translucent, about 10 minutes.
- Flake salmon and spread it over the bottom of a glass baking dish or serving dish. Spread the sauteed onions over the salmon. Gently spread a little bit of the mayonnaise over the onion layer. Top with potatoes, and spread enough mayonnaise just to add moisture to the layer. Finally, slice the eggs, and cover the layer of potatoes. Spread mayonnaise over the eggs, and garnish with chopped parsley. If you wish, you can reserve some of the egg to chop and sprinkle over the top as well. Chill for 1 hour before serving.
Nutrition Facts : Calories 522.7 calories, Carbohydrate 22.1 g, Cholesterol 108.8 mg, Fat 38.6 g, Fiber 2.8 g, Protein 22.3 g, SaturatedFat 6.4 g, Sodium 507.9 mg, Sugar 2.9 g
POACHED SALMON WITH SPINACH AND CHEESE
This is a recipe from Jyl Steinback's "Supermarket Gourmet Cookbook" that I received from Studentchef in the Spring 2009 Cookbook Swap. Although the recipe calls for salmon, I think that it would probably work well with cod or any firm white fish. The recipe also includes spinach, one of my children's favorite vegetables so it is tasty and healthy!
Provided by Jociecee
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine water, wine, bay leaf and green onion in a large skillet.
- Bring to a boil over high heat.
- Carefully add fish and return to a boil. Reduce heat to low, cover and simmer 8 to 10 minutes, until fish flakes easily with a fork.
- Remove fish and pat dry.
- Preheat broiler on high heat. Line a baking sheet with foil and spray with cooking spray.
- Sprinkle spinach with nutmeg and mix lightly. Arrange fish on baking sheet, top with spinach and sprinkle with cheese.
- Broil 1 to 2 minutes, until cheese is melted and lightly browned.
- Serve immediately and enjoy.
Nutrition Facts : Calories 232.8, Fat 8.6, SaturatedFat 2.8, Cholesterol 63.4, Sodium 230.2, Carbohydrate 4.4, Fiber 2.2, Sugar 1, Protein 29.1
SALMON SPINACH SALAD
I have always loved the combination of salmon and orange, but the great thing about this salad is being able to do variations. If you don't have goat cheese, try feta. -Stephanie Matthews, Tempe, Arizona
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Brush salmon with 4 tablespoons orange juice concentrate. Sprinkle with 1/4 teaspoon salt, paprika and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork., Meanwhile, in a large bowl, combine the spinach, orange, green onions and walnuts. In a small bowl, whisk the vinegar, oil, garlic, remaining orange juice concentrate and salt. Drizzle over salad; toss to coat., Divide among plates; sprinkle with cheese. Top with salmon.,
Nutrition Facts : Calories 350 calories, Fat 21g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 420mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
POACHED SALMON WITH HOLLANDAISE SAUCE
Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.
Provided by luna
Categories World Cuisine Recipes European French
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
- Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching.
- Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
- When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
- To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.
Nutrition Facts : Calories 1270.1 calories, Carbohydrate 4.3 g, Cholesterol 650.4 mg, Fat 123.7 g, Fiber 0.2 g, Protein 38.6 g, SaturatedFat 65.3 g, Sodium 765.7 mg, Sugar 1.2 g
POACHED EGG WITH SALMON, SPINACH & MEYER LEMON VINAIGRETTE
This healthy and low-calorie recipe is from Departures Magazine (Jan/Feb 2007) and is adapted from "Spa Cuisine" by famed chef Charlie Trotter. He serves this at One&Only Palmilla resort in Los Cabos. (Cooking time does not include prepping potatoes.)
Provided by blucoat
Categories Breakfast
Time 12m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In abowl, whsk together the onion, lemon zest, lemon juice, olive oil, salt, and pepper to make the dressing. Then toss with the potatoes, spinach, and fennel in a separate bowl.
- Bring a saucepan of water to a simmer and add the vinegar.
- Crack each egg into a small cup and add to the water one by one. Poach for one minute and 20 seconds. Remove each egg with a slotted spoon.
- Set two salmon rolls on each plate, and top with the salad and a poached egg. Season with pepper to taste.
Nutrition Facts : Calories 112.8, Fat 8.4, SaturatedFat 2, Cholesterol 211.5, Sodium 90.3, Carbohydrate 2.3, Fiber 0.9, Sugar 0.6, Protein 6.9
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