Involtini Of Salmon With Olive Sauce And Spinach Recipes

Steps:

• To make the sauce, slice the tomatoes lengthwise into thin strips and then crosswise to make small squares.
• Combine all the ingredients for the sauce, and stir to blend.
• To assemble the rest of the dish, soak the spinach in cold water to remove dirt. Remove the stems. Cook in boiling water for one or two minutes, until it is soft but still emerald green. Drain and rinse in cold water, or plunge into ice water to set color.
• Preheat the oven to 500 degrees.
• Slice the salmon diagonally, as if cutting smoked salmon, making the pieces about three-eighths of an inch thick. Fold the right half of one piece toward and below the other half, to make a ''7'' shape. Fold the left half over to make a rough triangle. Repeat for each slice.
• Put the oil and wine in a shallow, ovenproof casserole and add all the fish packages in one layer. Heat over a medium flame, just until the liquid comes to a simmer.
• Cover the casserole and heat in the oven for four minutes. Remove the casserole, and let it sit covered for one minute. The salmon should be rare in the middle.
• While the salmon is cooking, reheat the spinach briefly in a pan, adding a small amount of oil to prevent sticking. Add salt and pepper to taste, remembering that the sauce is salty.
• Put about a half a cup of cooked spinach leaves on each plate. Arrange two salmon packages over the spinach on each plate and spoon about a half of a teaspoon of olive sauce over each salmon package.

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.

Steps:

• In a skillet heat olive oil until smoking. Dredge eggplant slices in flour and fry in skillet for about 1 minute. Turn slices and cook for another minute. Remove from skillet and drain on paper towels. Let cool for about 15 minutes. Blanch spinach in boiling salted water for about 3 minutes. Remove, drain, and chop coarsely. To a blender add chopped spinach, ricotta cheese, salt and pepper, to taste.
• Place 2 to 3 tablespoons of the spinach-ricotta mixture on 1 slice of eggplant. Roll up and serve with tomato sauce.
• In a saucepan, heat olive oil. Add garlic and cook for about 3 minutes. Add tomatoes, simmer for about 30 minutes. Season with salt and pepper.

Steps:

• Heat oven to 375 degrees. Place a ridged cast-iron skillet or other heavy skillet over medium-high heat. Working in batches, brush eggplant slices on both sides with olive oil and cook, turning, until soft and (if using a ridged pan) crisscrossed with grid marks. Set aside and allow to cool.
• In a large bowl, combine feta, pine nuts, raisins, 1/4 cup extra virgin olive oil, bread crumbs, garlic, lemon zest, mint and parsley. Mix in egg, and season to taste with salt and pepper.
• Spread eggplant slices on a surface, and divide stuffing evenly among them, placing 1 to 2 tablespoons at one end of each slice. Roll up slices tightly to secure filling, and place in a 9-by-13-inch baking dish (or other shallow baking pan in which rolls fit snugly in a single layer).
• Pour crushed tomatoes on top of eggplant rolls. Arrange mozzarella slices in a line lengthwise down center of pan. Drizzle olive oil evenly over pan, and season to taste with salt and pepper.
• Bake until cheese has melted and eggplant is bubbling and fragrant, 25 to 30 minutes. Remove from heat and allow to stand 5 to 10 minutes. Serve hot.

Steps:

• In a small bowl, combine spinach, mayonnaise, mustard, lemon juice and garlic salt; cover and refrigerate until serving., Place trivet insert and 1 cup water in a 3- or 6-qt. electric pressure cooker. Place salmon on trivet; sprinkle with lemon pepper and top with lemon slices. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in fish should read at least 145°., Discard lemon slices. Serve salmon with spinach sauce.