Salmon With Sauteed Spinach Food

HONEY LEMON GLAZED SALMON WITH SPINACH SAUTE

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.

SPICED SALMON WITH SAUTEED GARLIC SPINACH

Steps:

• Heat the butter in a large saucepan. Once melted, add the garlic, then the spinach, stirring well.
• Mix in the lemon juice, season with the nutmeg, salt and freshly ground pepper. Cover the pan and turn off the heat.
• Set aside for 5 minutes until the spinach is slightly wilted.
• Meanwhile, preheat the broiler. Season the salmon fillets with the mace, black pepper and sea-salt.
• Place the salmon on the hot broiler and broil for 2 minutes, without moving.
• Turn the salmon fillets over and cook for a further 2 minutes, until a white residue appears around the edge of the salmon. Once this appears, remove the salmon and rest for 1 minute.
• Squeeze the lemon juice over the salmon just before serving. Serve the salmon with the spinach.

HERB CRUSTED SALMON WITH SAUTéED SPINACH

Steps:

• Combine parsley, parmesan, olive oil, and pine nuts in a food processor and press chop. Set aside.
• Preheat oven to 425° Mince three cloves of garlic and set aside.
• Place foil on sheet pan and spray with cooking spray. Put the salmon on the sheet pan and examine them for bones and remove them with special tweezers. Then sprinkle some salt on the fillets and place in the oven on the middle rack. Check on them in 12 minutes.
• Add 1 tablespoon of olive oil to pan on medium low heat. Add the minced garlic. Stir frequently for a few minutes but do not let them get brown. Then add the bag of spinach and stir until they wilt and are well combined with the garlic.
• Check on the salmon with a fork. Make sure it's done (flaky and not raw pink). Then take them out and spread mixture on top of both fillets. Put it back in the oven on broil for a couple of minutes.
• Place a nice bed of spinach on the plate. Then top it with the salmon fillet. Serve and enjoy!

ROASTED SALMON WITH SAUTEED BALSAMIC SPINACH

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.

GRILLED SALMON ON SPINACH

Steps:

• Wash the spinach and remove tough stems.
• Place in pot with garlic and tarragon and cover. Cook over medium heat until spinach is wilted. Drain, arrange and keep warm in a serving dish large enough to hold salmon.
• Grill salmon on both sides, following the 10-minute rule of cooking 10 minutes to the inch of salmon measured at its thickest point. Transfer the salmon to the spinach bed and serve.

POACHED SALMON WITH SPINACH AND CHEESE

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.

SALMON CAKES WITH GARLIC-SPINACH SAUTé

Steps:

• Salmon:
• Drain fish; put in a bowl. Stir in 1 of the scallions, breadcrumbs and curry. Form 4 patties. Heat oil in a medium pan over medium heat. Cook patties until light brown, about 4 minutes; flip; cook 3 minutes more. Serve over rice. Dipping sauce: Mix soy sauce, ginger and remaining 1/2 scallion.
• Spinach:
• Heat oil in a large pan over medium heat. Sauté garlic until just browned, about 1 minute. Add spinach; cook until wilted, about 4 minutes.

SPICE-CRUSTED SALMON WITH SAUTéED POTATOES & SPINACH

Steps:

• Start by toasting the fennel, coriander and mustard seeds in a dry frying pan on a low heat, about 8-10 mins. Once you start to smell the rich aromas of the spices, you know they have cooked through. If they start to smoke, the spices will taste bitter and it would be better to start again. Once toasted, roughly crush using a pestle and mortar, or wrap the spices in a tea towel and crush with the base of a small saucepan. Stir in a pinch of black pepper.
• Scrape the skin sides of the salmon with a knife to get rid of any remaining scales, and scrape off as much of the film of moisture you sometimes get (this helps to get the skin crisp). Slash the skin 3 times, about 3cm in length, to stop it shrinking during cooking.
• Tip the spice mix onto a plate, lay the fish on it, skin-side up, so that the spices cover the underside of the fish. You can do this a few hrs ahead to help infuse the fish with the spices. You can also start the sauce ahead - put the finely chopped shallots in a pan with the vinegar, fish stock and saffron. Bring to the boil, then reduce by two-thirds. Set aside.
• Put the potatoes in a pan and cover with salted water. Bring to the boil and boil for 1-2 mins only, then drain. Heat the oil in a large frying pan, then add the turmeric and chilli powder, if using. Toss the potatoes in the spiced oil, then cook for 5 mins without stirring. Shake the pan and cook for 5-10 mins more, or until the potatoes are cooked through. Season and keep warm.
• When ready to cook the salmon, rub the skin sides with some oil, then fry in a pan (skin-sides down) on a medium heat with a little bit more oil, pressing down lightly on the fish for a few secs when it first goes in the pan. Don't touch the fish or move the pan for about 5-6 mins - this ensures you get beautiful crisp skin. When the edges start to look golden, turn the fish over and cook for 1 more min.
• While the fish is cooking, cook the spinach in a large pan of boiling water for 2 mins. Drain, then squeeze out the excess water. Return to the pan and stir in the butter. This will form a simple emulsion, which will prevent water running out over the plate. Season.
• To finish the sauce, warm the pan of reduced mixture until hot. Take off the heat, then whisk in all the butter, reserving 2-3 cubes. Once the butter is amalgamated, stir in remaining cubes. Season with pepper and use immediately.
• Place a spoonful of spinach in the middle of each plate, then lay the salmon on top. Scatter some potatoes and pour some sauce around the fish. Sprinkle a few sea salt flakes over the fish and serve.

ORANGE SALMON WITH SAUTEED SPINACH

Steps:

• Sprinkle salmon with 1/4 teaspoon pepper and 1/8 teaspoon salt; set aside., In a small saucepan, combine the marmalade, cream, soy sauce, ginger and 4-1/2 teaspoons butter. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes; set aside., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork., In a large skillet, saute garlic in oil and remaining butter for 1 minute. Add spinach and remaining salt and pepper; cook for 4-5 minutes or until spinach is wilted. Divide spinach among four plates; top each with salmon. Drizzle with marmalade sauce.