SALMON TRILOGY (PART IIL): GRAVAD SALMON PASTA FRITTATA
You have some left over gravad salmon and pasta? Here is my way to bring it together. It is easy and delicious. It can be stored it in the fridge for a longer time. Pasta and the salty gravad salmon is an exceptional combination of a more Mediterranean style and a typical northern fish idea. It is the finish of the Salmon Trilogy.
Provided by Thorsten
Categories Beans
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook spaghetti al dente according to package directions. Only drain spaghetti, do not rinse.
- Remove as much marinade as possible from Gravad Salmon. If very salty, rinse slightly and pat dry with paper towels.
- Cut Salmon into bite-sized pieces.
- Put eggs, milk and cream into a small bowl and mix. Add Salmon and pepper. Mix.
- In an oven-proofed pan (10 inch in diameter and hight enough) cook onion in olive oil on medium high heat until soft, about 1 to 2 minutes. Remove from heat.
- If necessary: cut Green Beans into pieces.
- Add Green Beans, Spaghetti and Salmon-milk-mixture to onions and mix well. NOTE: The Frittata will not be stirred during cooking. So this mixture should have the "final look".
- Cover pan with a lid or aluminium foil and cook for 25 minutes on low heat. Do not stirr. The border of the Frittata should become dry (like an omelet).
- Meanwhile preheat Grill in oven (480 F, 250 C).
- After cooking, remove lid from pan and put Frittata under Grill. Bake Frittata until surface is cooked and slightly brown coloured (about 5 to 10 minutes).
- Take Frittata out of the oven and let set for 5 minutes.
- Detach Frittata from the pan. Invert Frittata over a plate larger than the pan and let Frittata slid onto plate.
- Cut Frittata in wedges and serve with a green salad.
- VARIATIONS: You can also use canned Salmon or Thuna for this recipe, but you have add salt to taste. You can replace Green Beans by peas. You can use any other Pasta.
- NOTE: Salmon Trilogy, Part I (Potato baked Salmon, #127652), Part II (Gravad Salmon, #127934).
- NOTE: Cooking time for Spaghetti is not included.
POTATO-SALMON BAKE
Fresh salmon, a mix of potatoes, some sharp and zesty feta cheese and dill make this dish shine.
Provided by Tara Bench
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Stir together the panko, dill, lemon zest and 1 tablespoon of the melted butter in a medium bowl; set aside.
- Butter the bottom of a 2-quart casserole dish. Layer half the potatoes, overlapping, to cover the bottom of the dish. Sprinkle with half of the feta and 1/2 teaspoon each salt and pepper. Repeat, topping with the remaining potatoes, feta and 1/2 teaspoon each salt and pepper. Combine the broth and 1 tablespoon of the melted butter in a small bowl and pour over the potatoes. Cover with foil and bake until the potatoes are just softened, 40 to 45 minutes.
- Meanwhile, cut the salmon into 2- to 3-inch pieces. Toss the salmon with the lemon juice and remaining 1/4 teaspoon salt.
- Remove the potatoes from the oven and uncover. Increase the oven to 425 degrees F. Place the salmon on the potatoes and sprinkle with the panko mixture. Bake, uncovered, until the salmon is cooked through and the panko is golden brown, 12 to 15 minutes. Garnish with dill sprigs.
BAKED MEDITERRANEAN SALMON
Make and share this Baked Mediterranean Salmon recipe from Food.com.
Provided by AnitaL
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 8 ingredients.
- Spread mixture over salmon.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 265.4, Fat 16, SaturatedFat 2.3, Cholesterol 59.1, Sodium 783.2, Carbohydrate 7, Fiber 1.8, Sugar 2.9, Protein 23.6
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