Spinach And Salmon Bruschetta Food

BRUSCHETTA SALMON

Steps:

• Season the salmon on both sides with Italian seasoning and salt and pepper.
• In a large skillet heat 2 tbsp of the olive oil over medium heat. Add the salmon and cook until salmon is opaque for about 6 minutes. Flip and cook on the other side for another 6 minutes, until it flakes easily. Transfer to a plate.
• Add the remaining 1 tbsp of olive oil to the skillet then add the chopped onion and cook until the onion is soft and translucent, about 4 to 5 minutes, make sure not to burn it. Add the garlic and saute for another 30 seconds until the garlic is aromatic.
• Add the tomatoes to the skillet and season with salt and pepper. Cook, until the tomatoes begin to burst, stirring frequently. Turn off the heat and drizzle the lemon juice over the tomatoes.
• To serve, top salmon with bruschetta mixture on top. Garnish each piece of salmon with balsamic reduction, basil and a bit of Parmesan cheese.

BRUSCHETTA BAKED SALMON

Steps:

• Preheat the oven to 400°F.
• Heat the olive oil in a small pot on the stove over medium high heat.
• Add the garlic and saute for 1 minute.
• Add the balsamic vinegar, salt and pepper.
• Simmer on the stove for 5 minutes.
• Remove from the heat and stir in the fresh basil.
• Place the salmon on a foil lined baking sheet and cover with the balsamic sauce.
• Place the salmon in the oven for 15 minutes.
• While the salmon is in the oven, prepare the bruschetta.
• Combine all of the ingredients in a small mixing bowl.
• When the salmon comes out of the oven, top with the bruschetta and serve immediately.

SALMON AND SPINACH FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
• In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
• Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.

PERFECT GRILLED BRUSCHETTA SALMON

Steps:

• Heat grill to medium heat.
• Combine first 4 ingredients with 3 Tbsp. dressing. Spray large sheet heavy-duty foil with cooking spray.
• Place foil on grill grate. Top with fish, flesh side down.
• Grill 5 min.; turn fish. Brush with remaining dressing.
• Top with tomato mixture. Grill 18 to 20 min. or until fish flakes easily with fork; top with basil.

BROILED SALMON WITH SPINACH-AND-FETA SAUTE

Steps:

• Heat broiler, with rack set 4 inches from heat. Place salmon on a rimmed baking sheet; season with salt and pepper. Broil until opaque throughout, 5 to 7 minutes.
• Meanwhile, in a large skillet, heat oil over medium. Add as much spinach as will fit; season with salt and pepper. Cook, tossing spinach and adding more to skillet as space becomes available, until tender, about 2 minutes. Remove from heat; drain off excess liquid. Stir in feta, pine nuts, and lemon juice. Serve salmon with spinach saute.

SPINACH AND SALMON BRUSCHETTA

Steps:

• Preheat oven to 450.
• Lightly spray a shallow baking dish and set aside.
• Rinse fillets and pat dry.
• Season skinless side of salmon with lemon pepper. Arrange fillets in baking dish. Drizzle with the soy sauce and top with orange slices.
• Bake, covered, for 8 to 12 minutes or until fish flakes easily with a fork.
• Meanwhile, rice, chicken broth/bullion, water, and garlic to boil. Add broccoli and cook, covered, about 3 minutes or until it is crisp-tender.
• Pull salmon out and set aside.
• Toast bread in oven until light brown. Smear on a good helping of the spinach dip. Top with some of the salmon, flaked. Sprinkle with chives.
• Serve with a side of the rice.
• Enjoy!