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.
SPINACH SALAD WITH SMOKED SALMON, EVERYTHING BAGEL CROUTONS AND LEMON-CAPER VINAIGRETTE
Steps:
- For the croutons: Preheat the oven to 350 degrees F. Put the bagel pieces in a large bowl, drizzle with the olive oil, and toss to coat. Add the poppy seeds, sesame seeds and some salt; toss again. Spread the bagel pieces out in a single layer on a baking sheet and bake until light golden brown and crispy, 8 to 10 minutes.
- For the vinaigrette: Put the lemon zest and juice, dill, capers, mustard, and some salt and pepper in a medium bowl; whisk to combine. Slowly whisk in the olive oil to make a thick creamy dressing. Taste, and season with salt and pepper.
- For the salad: Put the croutons, smoked salmon and cream cheese in a large bowl, and then mound the spinach, fennel, cucumber and red onion on top. Spoon some of the vinaigrette around the side of the bowl and toss gently to coat the salad with dressing. Spoon the remaining vinaigrette nicely on individual serving plates and gently mound some salad on top. Serve immediately.
BALSAMIC-SALMON SPINACH SALAD
This spinach salad is really healthy and super fast. It's an absolute cinch to make after a long workday. -Karen Schlyter, Calgary, Alberta
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 265 calories, Fat 18g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 261mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
SPINACH SALAD WITH SALMON
A great salad can keep you going for hours -- the key is to include enough protein-rich ingredients, such as salmon, goat cheese, and nuts.
Provided by AZPARZYCH
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat broiler, with rack set 4 inches from heat. Place salmon on a foil-lined rimmed baking sheet; season with salt and pepper. Broil, without turning, until opaque throughout, 7 to 9 minutes. Let cool briefly, then flake.
- Divide spinach and tomatoes among serving plates. Top with salmon, goat cheese, and pecans, and drizzle with vinaigrette.
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
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
TOASTED QUINOA, LENTIL & POACHED SALMON SALAD
Great if you're following a low-cholesterol diet, this fresh plate of greens contains nutty, toasted supergrains and flavoursome lemon and herbs
Provided by Good Food team
Categories Lunch, Main course
Time 55m
Number Of Ingredients 14
Steps:
- Rinse the quinoa and tip into a large non-stick frying pan. Turn the heat to medium and dry out the grains, stirring to move them about the pan. Once all the liquid has evaporated, stir in the oil. Continue cooking the quinoa until it has turned a nutty brown and starts to 'pop' - this will take 10-15 mins. Stir every so often to stop the quinoa burning. Pour over the stock and simmer for 15-20 mins until all the liquid has been absorbed. Tip into a bowl and allow to cool.
- Meanwhile, bring a large pan of water to the boil. Drop in the soya beans, asparagus and broccoli, and simmer for 2 mins. Remove using a slotted spoon and plunge into a bowl of ice-cold water. Drain the vegetables.
- Add 1 tsp of the lemon juice to the pan with the vegetable water, then turn the heat down to a gentle simmer. Season the salmon fillets and submerge fully in the water. Poach for 6-8 mins until just cooked. Remove, allow to cool, then take off the skin and flake into large chunks.
- Make a dressing by mixing together the garlic, most of the lemon zest and remaining lemon juice. Mix the quinoa, lentils, drained vegetables, spring onions, herbs, spinach and dressing together in a large bowl, then season. Pile onto a serving plate, top with the salmon, then scatter over the almonds and remaining lemon zest.
Nutrition Facts : Calories 302 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium
POACHED SALMON SPINACH SALAD
From "The South Beach Diet" copyright 2003. This recipe uses leftover salmon from Poached Salmon with Cucumber Dill Sauce, which I will also post. However, I am "substituting" 2 poached fillets for those who want to make one and not the other.
Provided by WendyMaq
Categories Low Cholesterol
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet, heat 1 tablespoon of the oil over medium heat.
- When hot, saute the spinach for 1 1/2 minutes. Mix in the salt & pepper and divide among 4 plates.
- Heat the remaining tablespoon of oil in the skillet.
- Saute the onion and tomatoes over medium heat until the onion is tender, about 5 - 6 minutes.
- Arrange the salmon on the spinach and top with the tomatoes and onion. Garnish with parsley, if using.
Nutrition Facts : Calories 163, Fat 9.1, SaturatedFat 1.3, Cholesterol 29.2, Sodium 233.2, Carbohydrate 7.7, Fiber 2.6, Sugar 3.5, Protein 13.8
SALMON & SPINACH WITH TARTARE CREAM
Ever-versatile salmon is as popular on our shopping lists as chicken. Make the most of it with this impressive recipe
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 321 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.77 milligram of sodium
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