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
SPINACH AND MUSHROOM RAVIOLI
Provided by Giada De Laurentiis
Time 2h15m
Yield 2 servings
Number Of Ingredients 19
Steps:
- In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside.
- Line up 3 wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper ¿ 2 on the first row and 2 on the second ¿ 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel.
- In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.
- In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes.
- Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
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
SPINACH SOUP
Provided by Ree Drummond : Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside.
- In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.
- Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.
SALMON CAKES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 27m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.
- Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
- Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.
- Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce.
DATE NIGHT CREAMY TUSCAN RAVIOLI
The easiest Valentine's Day dinner ever - Creamy Tuscan Ravioli. Store-bought ravioli tossed in a garlicky sun-dried tomato cream sauce topped with baby spinach, basil, and parmesan cheese.
Provided by Marzia
Categories 30 Minute Meals
Time 30m
Number Of Ingredients 10
Steps:
- BOIL: Bring a large pot of water to boil. Salt the water liberally, then add the ravioli and cook for 1 minute less than package directions, drain and set aside.
- SAUCE: Start on the sauce while the ravioli is boiling. Add the butter and the 1 tablespoon of sun-dried tomato oil to a large sauté pan over medium heat. Once melted, add the garlic and allow for it to cook for 30 seconds or until fragrant. Add the onion powder, Italian seasoning, lemon juice, chicken stock, heavy cream, and sun-dried tomatoes to the skillet and allow for it to become smooth and heat through; about 1-2 minutes.
- FINISH: When the ravioli is done, add it to the prepared sauce, stir to combine. The sauce should thicken significantly once the ravioli sits for a minute. Top with spinach, basil, and cover the pan and allow for it to just wilt. Once wilted, stir to combine and top with freshly grated parmesan before serving!
RAVIOLI OR TORTELLINI WITH PESTO AND SPINACH
Great simple yet tasty recipe that let's you get out of the kitchen and your family to the dinner table FAST! Great summer meal when you don't want to heat up the kitchen! Great way to hide some veggies! Consider adding some chopped zucchini or mushrooms to the sauce! Serve with a simple salad and maybe some crusty bread and you have a meal that will surely become a regular! (Note: 5 oz frozen spinach is half a box. Also, stuffed pasta amounts vary depending on fresh, frozen, brand etc... Use recommended amount per serving as listed on package if yours is different from what is listed here.)
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions.
- Spray a skillet with cooking spray and saute minced garlic until fragrant. Add chopped fresh spinach. If using frozen defrost and add to pan. Cook until wilted.
- Add pesto and broth to pan and cook until heated through.
- Plate pasta and top with sauce. Top with fresh grated parmesan. Add red pepper flakes if desired.
Nutrition Facts : Calories 241.7, Fat 7.3, SaturatedFat 4.1, Cholesterol 12.5, Sodium 388.7, Carbohydrate 36.4, Fiber 27.6, Sugar 1.6, Protein 23.4
ROASTED SALMON WITH SAUTEED BALSAMIC SPINACH
This is my favorite way to eat salmon. It is healthy, affordable, fast and delicious. -Susan Hall, Sparks, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Rub 1 teaspoon oil over both sides of salmon; sprinkle with seafood seasoning and pepper. Place in a greased 15x10x1-in. baking pan; roast until fish just begins to flake easily with a fork, 10-12 minutes., Meanwhile, place remaining oil, garlic and pepper flakes in a 6-qt. stockpot; heat over medium-low heat until garlic is softened, 3-4 minutes. Increase heat to medium-high. Add spinach; cook and stir until wilted, 3-4 minutes. Stir in tomatoes; heat through. Divide among four serving dishes., In a small saucepan, bring vinegar to a boil. Cook until vinegar is reduced by half, 2-3 minutes. Immediately remove from heat., To serve, place salmon over spinach mixture. Drizzle with balsamic glaze.
Nutrition Facts : Calories 348 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 333mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
CREAMY GARLIC, LEMON & SPINACH SALMON
Cook our 20-minute salmon supper for two and serve with sweet potato mash. It takes just a handful of ingredients to make and delivers two of your 5-a-day
Provided by Cassie Best
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
- Heat half the oil in a frying pan and lightly brown the salmon on both sides - don't worry about it being cooked through at this point. Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.
- Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.
- Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.
Nutrition Facts : Calories 721 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 0.5 milligram of sodium
WHAT SAUCE TO SERVE WITH SPINACH RAVIOLI?
Steps:
- Prepare the Spinach Ravioli.
- Prepare your sauce.
- Enjoy your meal!
More about "salmon spinach and ravioli food"
WEEKNIGHT RAVIOLI WITH SPINACH, SALMON ... - ERICA'S RECIPES
From ericasrecipes.com
Reviews 14Servings 6Cuisine Easy Dinner, Easy Weeknight Recipe, SeafoodCategory Main Course
- Season the salmon with salt and pepper. Bake the salmon at 400F for 15-20 minutes or until flakes easily with a fork.
- Meanwhile, heat a large, nonstick skillet on medium heat. Add the boursin and half and half. Simmer very gently for 5-10 minutes to thicken, whisking occasionally to make the sauce smooth. Add the spinach. Season to taste with salt and pepper (I am a heavy salter).
- Add the ravioli to the boiling water and cook according to package directions. Drain and return the ravioli to the pot. Add the cheese sauce and toss gently to coat the ravioli.
HOT-SMOKED SALMON RAVIOLI WITH DILL BUTTER SAUCE RECIPE ...
From deliciousmagazine.co.uk
5/5 (3)Total Time 45 minsCategory Ricotta Cheese RecipesCalories 325 per serving
- Place the salmon fillets in a food processor and whizz with the ricotta until combined. Transfer to a bowl and stir in all the chives, half the dill and half the lemon juice. Season to taste with salt and black pepper.
- To make the dough, sift the flour and salt on a large, clean work surface. Make a well in the centre. Beat together the egg, egg yolk and oil and pour into the well. Using the fingertips of 1 hand, gradually draw the flour into the egg mixture in a circular motion to start creating a dough. Add a dash of water if it’s a little dry. Form into a firm ball and knead for 5 minutes, until smooth. Wrap in cling film and chill for 30 minutes.
- Quarter the pasta dough, take 1 piece and set the rest aside, covering with a tea towel to prevent it from drying out. On a lightly floured surface, roll out the dough quarter until you have a very thin, long pasta sheet, about 45cm long and 12cm wide. Set aside, dusted with flour, while you roll out the remaining pasta to the same size.
- Lay 2 of the sheets of pasta out on the work surface. Spoon 4 heaped tablespoons of the salmon filling, at intervals, down the middle of 1 of the sheets. Brush the edges of the pasta with water and lay the second sheet on top, squeezing out any air bubbles. Press together to seal. Using a 10cm pastry cutter cut out 4 circles to create large ravioli shapes. Repeat with the other 2 sheets of pasta and filling to make 8 ravioli. (They can be made up to 1 day in advance and chilled in the fridge until you are ready to serve.)
SALMON AND SPINACH CANNELLONI - PACKED WITH OMEGA-3 ...
From seafoodexperts.com.au
4.8/5 (5)Category BakesCuisine ItalianTotal Time 45 mins
- Heat the olive oil in a frying pan and fry the onion over a medium heat until soft. Add the garlic and then the spinach and cook until it wilts. Remove from the heat, stir in the ricotta and salmon and season with salt, ground pepper and nutmeg. Butter an ovenproof dish. Using a piping bag or teaspoons fill each cannelloni tube and lay in the dish.
- In a deep medium sized pan on a medium heat, melt the butter. Stir in the flour and fry until starting to lightly colour, gradually stir in the milk with a balloon whisk until you have a smooth consistency. Add the bay leaf. Bring to a boil briefly, stirring continuously. Remove the bay leaf. Season with salt, ground black pepper and nutmeg. Pour the sauce over the pasta and sprinkle with Parmesan cheese.
- Bake for 20-25 minutes until the pasta is cooked tender and lightly browned. Serve with a fresh green salad and crusty bread.
SALMON AND RAVIOLI - BETTER HOMES & GARDENS
From bhg.com
5/5 (87)Calories 525 per serving
- Meanwhile, halve lemon. Squeeze juice from one half of the lemon; cut remaining half into small wedges. Set lemon juice and lemon wedges aside. Rinse salmon; pat dry. Sprinkle with salt and pepper.
- In a large skillet heat olive oil over medium heat; add salmon; cook for 6 to 8 minutes until salmon just flakes, turning once. Remove salmon; add spinach to skillet. Cook 1 minute or until spinach just begins to wilt. Remove spinach from skillet. Add lemon juice, garlic and butter to hot skillet. Cook and stir over medium heat until butter melts. Cook and stir 1 minute more.
- Slice salmon and divide among 4 plates. Add ravioli and spinach; pour pan juices atop. Serve with lemon wedges and pass Parmesan. Makes 4 servings.
SALMON RAVIOLI RECIPE - MAGIC SKILLET
From magicskillet.com
Cuisine ItalianCategory DinnerServings 4Total Time 35 mins
- Place cubed salmon on a flat surface. Chop it fine. Place salmon in a medium bowl and add seasoning, scallions, dill, lemon juice, and olive oil. Mix well. Cover and refrigerate.
- Sprinkle the flat surface with cornmeal. Layout 24 of wrappers on the powdered surface. Spoon equal portions of salmon mixture onto the center of each wrapper. Beat the egg yolk with the water and brush the egg mixture around each spoonful of the filling. Cover each with a second wrapper and press around the filling. Cover with a plastic wrap until ready to cook.
- When ready to cook, bring 3 quarts (3 L) of water to the boil over medium-high heat. Add salt to taste. Add ravioli into boiling water. Cook for 3 minutes.
SALMON RAVIOLI CASSEROLE - RECIPES FOOD AND COOKING
From recipesfoodandcooking.com
Servings 4Estimated Reading Time 50 secsCategory Seafood, PastaTotal Time 1 hr
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4.9/5 (13)Calories 970 per servingServings 3
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Servings 4Calories 309 per servingTotal Time 29 mins
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- Meanwhile, cut a lemon in half lengthwise. Squeeze juice from one half into a small bowl. Slice remaining half into wedges.
- Heat a large skillet over medium heat. Add oil. Pat salmon dry, then sprinkle both sides with salt and pepper. Place salmon in skillet. Cook 6 to 8 minutes, turning halfway through, until salmon flakes and is cooked through (an instant-read thermometer inserted in the thickest part of each filet should read 145 degrees F). Transfer salmon to a plate.
SALMON WITH SPINACH CREAM SAUCE - THE DIZZY COOK
From thedizzycook.com
5/5 (13)Total Time 27 minsCategory DinnerCalories 302 per serving
- Pat your salmon filets dry with a paper towel and sprinkle with a little bit of kosher salt and pepper. Heat olive oil in a large skillet over medium heat, until shimmering. Be careful that it doesn't smoke. You want your pan to be hot so the salmon doesn't stick to it and it gets nice and crispy. Add salmon, skin side down first and sear for 3 minutes, until brown and crispy. Flip and continue to cook for another 2-3 minutes or more, depending on the thickness of your salmon.
- Remove the salmon from your pan, cover, and set aside. If there's a lot of excess oil in the pan, I prefer to wipe it with a paper towel. Add your butter along with the garlic and shallot, cooking for 1-2 minutes. Then add vegetable broth, red pepper flakes, and cream, bringing everything to a low simmer. Stir consistently until the sauce thickens and reduces a little bit. Add your spinach and stir until lightly wilted - around 3-4 minutes. Season the spinach with salt and pepper to taste.
- Place creamed spinach on the plate and top with crispy salmon (you can remove the skin if you'd like). Top with parsley.
MUSHROOM RAVIOLI WITH SPINACH - JULIA'S ALBUM
From juliasalbum.com
4.9/5 (101)Total Time 30 minsCategory Main CourseCalories 375 per serving
- Add fresh spinach, minced garlic, red pepper flakes. Continue cooking and stirring until the spinach wilts.
RICOTTA AND SMOKED SALMON RAVIOLI - COOKING MY DREAMS
From cookingmydreams.com
4.8/5 (9)Calories 820 per servingCategory Main Course
- Have a large table or cutting board cleaned and ready to make the fresh pasta. Keep a clean towel next to you to rest the ravioli.
- Finely chop the smoked salmon and mix it with the ricotta in a bowl. Season with salt and pepper and add the finely chopped parsley. Cover the bowl with plastic wrap and set it aside in the fridge.
- Remove the plastic wrap and cut the dough into 4 equal parts. Take one and cover the others again with the plastic wrap.
RAVIOLI WITH SALMON - COOKIST.COM
From cookist.com
Servings 4Total Time 3 mins
- Collect the flour in a bowl, make a small cavity and open the eggs in the center (1). Start mixing with a fork and then continue kneading with your hands, transferring to a lightly floured work surface.
- As soon as the dough is firm and elastic (if necessary add a teaspoon of water), form a ball and place it in a bowl (2). Cover with a clean cloth and let rest for 30 minutes.
- Blanch the salmon a few minutes, drain and set aside. Collect the well-drained ricotta cheese in a bowl and add the salmon flaked with your hands (3). Then add the spinach chopped with a knife, a pinch of salt and a dash of pepper. Then mix.
- Roll half the dough into a 2-3 mm thick sheet. Then take one nut at a time of filling and place it on the sheet, taking care to leave a regular interval between one filling and another. Finally, moisten the edges of the pastry with a brush wet with water (4).
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4.5/5 (11)Total Time 25 minsCategory Dinner, Main CourseCalories 771 per serving
- Peel, smash, and mince garlic. Slice sun-dried tomatoes julienne. Measure chicken broth and heavy whipping cream. Set aside.
CREAMY TUSCAN SALMON WITH SPINACH, ARTICHOKES, AND GARLIC ...
From juliasalbum.com
5/5 (55)Total Time 30 minsCategory Main CourseCalories 482 per serving
- To the same, now empty, skillet, add chopped sun-dried tomatoes, minced garlic, chopped artichokes, capers. Cook, stirring, for 1 minute.
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