Salmon With Rice Florentine Food

SALMON FLORENTINE

Steps:

• Preheat oven at 350.
• Squeeze spinach of all excess liquid. Set aside.
• Heat oil in a large skillet, and add shallots, after a few minutes add garlic and cook about a minute more.
• Add spinach, tomatoes, salt and pepper, and red pepper flakes. Cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes.
• Add ricotta; stir to combine. Season with salt and pepper.
• Pack about 1/2 cup spinach mixture on top of each fillet.
• Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15-20 minutes.
• Serving suggestion: with Brown Rice or Rice Pilaf.

SALMON FLORENTINE

Steps:

• Preheat oven to 350 degrees F. Using your hands, squeeze spinach of all excess liquid.
• Heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook for 3 minutes until they begin to soften. Add garlic and cook for 1 minute more. Add spinach, sun-dried tomatoes, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook an additional 2 minutes. Remove from heat and let cool approximately 10 minutes. Add ricotta and stir to combine. Season with additional salt and pepper, to taste.
• Using your hands, pack approximately 1/2 cup spinach mixture on top of each salmon fillet, forming mixture to the shape of the fillet. Place fillets on a rimmed baking sheet or glass baking dish and bake for 15 minutes, until salmon is cooked through.

FRIED RICE WITH SIMPLE BAKED SALMON

Steps:

• Preheat the oven to 450 degrees F. Spray a baking sheet with cooking spray.
• Season the salmon with salt and pepper and place it on the prepared baking sheet. Bake the salmon in the oven until cooked through, 10 to 12 minutes. Remove from the oven and keep warm.
• Heat a large, deep skillet over medium-high heat. Add about 1/2 tablespoon of the butter and crack the eggs into the pan, stirring with a metal spatula to scramble and chop them finely. Remove the eggs from the pan.
• Add 1 tablespoon of the remaining butter to the same pan and saute the onion and carrot until softened, 3 to 4 minutes. Add the remaining 2 tablespoons butter and the cooked rice. Stir well, mixing the vegetables and rice together. Fry for a few minutes, mixing constantly with the spatula. Add the eggs and mix well. Add the soy sauce and keep stirring. Turn off the heat.
• Transfer the fried rice to a plate, top with the salmon, sprinkle with sesame seeds and serve.

SALMON WITH RICE-FLORENTINE

Steps:

• In mixing bowl, combine rice, spinach, cream cheese, Tabasco- if using -butter, cheese, garlic, and egg.
• Blend thoroughly.
• Add a little mayo, if needed to make a creamy, but stiff mixture. (Needs to hold together well.)
• Dry fillets.
• Place enough mixture on fillets, to ½" thick-- spreading evenly. CAREFUL NOT TO OVERFILL.
• Starting with short side, roll up tightly. Place in dish with seam side down; refrigerate about 2 hours to set filling. When ready to bake, preheat oven to 400 dgrees F.
• Remove salmon rolls to cutting board. With a very sharp knife, cut each roll in half to form rolls about 2" thick.
• Place all 4 rolls in lightly sprayed baking dish; cover with foil and bake for about 25 minutes until salmon flakes.
• Remove foil; dot tops with butter and place under broiler until light golden.
• Serve hot.

SALMON FLORENTINE

Steps:

• Melt 1/2 cup butter in a large skillet over medium-high heat; cook and stir onion and 1/2 of the garlic, breaking onion into rings, until softened, 5 to 10 minutes. Add salmon to onion mixture and cook until salmon is about 1/4-cooked, about 2 minutes.
• Pour wine and cream over salmon and cook, stirring lightly and flipping salmon halfway through, until liquid is reduced by 1/2 and salmon flakes easily with a fork, 5 to 10 minutes.
• Melt 1 tablespoon butter in a skillet over medium heat; cook and stir remaining garlic until fragrant and golden, 1 to 3 minutes. Add spinach and cook until spinach is wilted, 3 to 4 minutes.
• Place spinach on 2 serving plates, making a well in the center of each. Arrange each salmon steak in the center of the well and pour sauce over each. Garnish salmon with onion.

CREAMY SALMON FLORENTINE

Steps:

• In a hot saute pan, add butter and as it begins to smoke, add salmon, spinach and shallots and cook on medium to low heat for 3 minutes.
• Flip salmon over and add heavy cream.
• Cover and reduce cream by half.
• In a small bowl, mix bread crumbs with mozzarella.
• When cream is reduced by half, after 8-10 minutes, salt and pepper salmon to taste.
• Remove salmon from pan and top with spinach, then with the crumb-cheese mixture.
• Put fish on broiler pan and reserve cream sauce.
• Place under boiler until the cheese is melted.
• Finish with the remaining cream sauce and serve.

JASON'S SALMON FLORENTINE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Spray salmon with olive oil and place in a baking dish. Season with sea salt, black pepper, basil, and 1 1/2 tablespoons crushed garlic.
• Combine cream, 12 spinach leaves, remaining crushed garlic, salt, black pepper, and cayenne pepper in a food processor. Blend until smooth and pour mixture over salmon in the baking dish. Cover with remaining spinach leaves and shredded mozzarella cheese.
• Bake in the preheated oven until cheese is melted and salmon flakes easily with a fork, 15 to 20 minutes.

SALMON EGG-FRIED RICE

Steps:

• Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and salmon. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.
• Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.

GINGER SALMON WITH BROWN RICE

Steps:

• Preheat oven to 400°. Place fillets on a foil-lined baking sheet; brush with 3 tablespoons salad dressing. Bake, uncovered, 10-12 minutes or until fish just begins to flake easily with a fork. Brush with remaining salad dressing., Meanwhile, place a large saucepan coated with cooking spray over medium heat. Add carrot and half of the green onion; cook and stir 2-3 minutes or until crisp-tender. Add rice and water; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Remove from heat; stir in salad dressing. Let stand, covered, 5 minutes or until liquid is absorbed and rice is tender. Fluff with a fork; serve with salmon. Sprinkle with remaining green onions.