Scrumptious Salmon With Grapes Wine Food

SCRUMPTIOUS SALMON WITH SAUTEED GRAPES & WINE

Steps:

• 1. Heat oven to 300 degrees. Combine seasonings well. Mix honey & mustard. Rub salmon w/ honey mustard, & then sprinkle seasonings on top.
• 2. Heat 2 TBS of the olive oil in a skillet. Add salmon fillets & brown both sides.
• 3. Toss spinach, garlic, & 1-2 TBS of olive oil in a large baking dish. Lay salmon on top of spinach. Cover loosely w/ aluminum foil & bake for 10 minutes. Take the foil off & bake for about another 5 mins or until the salmon is done to your desire.
• 4. While salmon is baking, toast walnuts in same skillet used to brown salmon. Add grapes to walnuts after about 2 minutes. Continue to sautee until grapes are soft.
• 5. Add wine to the grapes, bring to a boil, and reduce. Add about 2 TBS of fresh Italian parsley. Season w/ salt & any of the seasonings you used on the salmon to your taste. Stir occasionally.
• 6. Serve salmon on top of spinach & then top with the grape wine sauce. Delish!!!!

SCRUMPTIOUS SALMON WITH GRAPES & WINE

Steps:

• Heat oven to 300 degrees. Pat salmon dry. Mix honey & dijon mustard & brush on salmon generously. Sprinkle Italian seasonings (or choice of seasoning) on top of salmon w/ salt & pepper.
• Heat 2 TBS of olive oil in large skillet. Brown both sides of salmon, about 5 minutes total. (If skillet is smaller, brown in batches.)
• Mix 2 TBS olive oil & garlic. Toss fresh spinach (uncooked) with olive oil & garlic. Top with a dash of sea salt. Lay this in a large baking dish.
• When salmon is browned, lay salmon on top of spinach in the baking dish. Loosely cover top w/ aluminum foil. Bake for 10 minutes. Take aluminum foil off & bake for another few minutes until the salmon is to your liking. (3-5 minutes).
• As salmon is baking, toast the walnuts for about 3 minutes in same skillet used for browning your salmon. Add the grape halves, & toss gently until the grapes are tender. Then add your wine, some Italian spices, bring to a boil & then lower to simmer & reduce. Add the Italian parsley about 2 minutes before you are ready to turn off heat.
• Take salmon out of oven. Plate each piece of salmon with the baked spinach underneath. Top with the grape wine sauce.
• Dig in & enjoy the raves!!! :)

SEARED SALMON ON BABY SPINACH

Steps:

• Sprinkle salt and pepper on salmon.
• Melt 1 T butter in medium skillet over medium-high heat.
• (If you use a large skillet, you'll need to use more butter. For a better finished result, medium is preferred.) Add salmon; saute' until just opaque in the center, about four minutes per side if thick.
• Transfer salmon to a plate.
• Melt 1/2 T butter in same skillet.
• Add 1/2 the shallots and half the tarragon; saute' 30 seconds.
• Increase the heat to high; add half the spinach and toss 30 seconds.
• Add remaining spinach and toss until wilted.
• Divide the spinach between two plates.
• Melt remaining 1/2 T butter in same skillet over medium-high heat.
• Add remaining shallots and tarragon; saute' 30 seconds.
• Add wine first and then cream and boil until the sauce is thick enough to coat a spoon, about 3 minutes (or less if using larger skillet).
• Season with salt and pepper.
• Return salmon to skillet; simmer 1 minute.
• Arrange salmon with sauce atop spinach.
• Serves two; can be doubled.

SALMON TROUT POACHED IN WHITE WINE

Steps:

• Divide first 5 ingredients between 2 heavy large skillets. Arrange 4 fish steaks in each skillet. Bring liquid just to simmer over medium-low heat. Gently simmer until fish is opaque in center, about 6 minutes. Remove from heat. Using metal spatula, turn fish over in skillet. Cool fish 1 hour in poaching liquid. Transfer fish and liquid to large glass baking dish. Cover; chill at least 1 day and up to 2 days.
• Mix pickles and parsley in bowl. Serve fish with pickle mixture.