Salmon Spinach And Potatoes With Red Pepper Coulis Recipes

Steps:

• Preheat oven to 400 degrees. Place a rimmed baking sheet in oven to heat. Cut parchment to size.
• Stir together butter, capers, parsley, and garlic in a small bowl; set aside.
• Divide potato slices between parchment rectangles, layering them in stacks to form a bed (slightly larger than the salmon fillet) to one side of crease. Season with salt and pepper.
• Top each bed of potatoes with one quarter of the shallots followed by half the spinach. Place salmon fillets on top of spinach. Divide remaining shallots evenly between packets. Top each salmon fillet with 2 lemon slices (reserve remaining slices for garnish). Dot with caper butter; season with salt and pepper.
• Fold parchment paper over ingredients, at the crease. Starting with one end of the paper and keeping edges together, make small overlapping pleats the length of the paper, creasing tightly as you go and shaping the edge into an arc. The packet should resemble a half-moon.
• Carefully transfer packets to preheated baking sheet. Bake until packets have puffed, 15 to 18 minutes. Transfer packets to plates. Serve immediately, opening packets at the table. Garnish with remaining lemon slices.

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.

Steps:

• Prepare coulis: Puree peppers, parsley, mayonnaise, olive oil, hot pepper sauce, mustard, garlic, and salt in a blender until smooth. Pour sauce into a bowl and set aside. Cover and refrigerate if storing, up to 2 days. Bring sauce to room temperature before serving. Prepare the meal: Preheat oven to 350 degrees. Simmer potatoes in chicken broth and 1 tablespoon butter until tender, about 10 minutes. Season with salt and pepper to taste. Season salmon with salt and pepper to taste, dredge salmon in flour, shaking off excess. Sear in butter and olive oil on med-high heat on one side until lightly browned, about 2-3 minutes. Turn over and finish in the oven, about 10 minutes. Wilt spinach in microwave. Assemble the meal - layer 1/2 potatoes on plate, sprinkle with 1/4 goat cheese, layer 1/2 of spinach on top, place 1/2 salmon on top of spinach, drizzle with the coulis, sprinkle with additional 1/4 of cheese. Repeat for second serving.

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.

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the potatoes and bell peppers on a baking sheet. Put the chicken breast on a sheet of foil and fold up the sides to make a boat. Drizzle the chicken with olive oil and sprinkle with salt and black pepper. Put on the baking sheet next to the potatoes and bell peppers.
• Bake until the chicken registers 165 degrees F on an instant-read thermometer, about 25 minutes. Remove the chicken, set aside to cool and then finely chop. Continue to bake the bell peppers and potatoes, turning occasionally, until the bell peppers are soft and their skins wrinkly, about 5 minutes more (about 30 minutes total) and until a knife slips easily into the potatoes, about 35 minutes more (about 1 hour total). When the bell peppers are done, put in a bowl, cover and let steam for 10 minutes. Remove the skins and seeds under cold running water and then roughly chop and set aside. When the potatoes are done and cool enough to handle, remove the skins and let cool completely.
• For the red pepper coulis: Heat 1 tablespoon of the olive oil in medium skillet over medium heat. Add half of the onion and cook, stirring, until soft, about 5 minutes. Add the vinegar and half the garlic and cook, stirring, for 1 minute. Add the chopped bell peppers, chicken broth, 2 tablespoons of the cream cheese, 1/2 teaspoon salt and a few grinds of black pepper. Bring to a simmer and cook until reduced by about half, about 5 minutes. Transfer to a food processor and process until smooth. Transfer to a small bowl and set side. Wipe out the skillet.
• For the chicken filling: Heat the remaining tablespoon olive oil in the skillet over medium heat. Add the remaining onion and cook, stirring, until soft, about 5 minutes. Add the spinach and remaining garlic and cook, stirring, until the spinach is completely wilted, about 3 minutes. Add the parsley, chopped chicken, a heaping 1/4 cup cream cheese, 1/2 teaspoon salt and a few grinds of black pepper and stir until smooth and creamy. Set aside to cool. Divide the filling into 12 even mounds and put on a baking sheet.
• For the potato dough: Shred the cooled potatoes on a box grater over a large bowl. Add the remaining cream cheese and 2 teaspoons salt. Use your hands to work into a dough (if the dough is sticky, dip your hands into cold water). Divide into 12 even mounds. Roll each mound into a ball.
• Line a baking sheet or large plate with parchment. Split a ball of potato dough in half. Make a deep pocket in one of the halves and stuff it with a mound of chicken filling. Flatten the other ball half with your palm, cover the filling with it and then pinch and roll until the dough is smooth and sealed. Put on the prepared baking sheet and repeat with the remaining dough and filling to make 12 balls. Transfer to the prepared baking sheet and freeze until the balls are chilled and firm, about 20 minutes.
• Fill a large pot with 3 inches of vegetable oil and bring to 360 degrees F on a deep-fry thermometer over medium heat. Beat the eggs in shallow bowl, put the flour in another shallow bowl and the panko in a third shallow bowl. Add a large pinch of salt to each and whisk. Roll a potato ball in the flour, then dip in the egg, letting the excess drip off, and then coat in the panko. Return to the baking sheet and bread the remaining balls.
• Working in two batches, fry the balls, turning as needed, until golden brown, about 5 minutes. Remove to a paper towel-lined plate and sprinkle with salt.
• Spread the coulis on a platter, add the fried balls and garnish with the spinach.

Steps:

• Put the potatoes in the bottom of an Instant Pot. Add 1 cup water, 2 tablespoons of the butter, 1/2 teaspoon salt and a few grinds of pepper. Place the pot's steam rack over the potatoes.
• Rub the top and sides of the salmon fillets with the paprika and lemon zest and season generously with salt and pepper. Place skin-side down on the rack. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 3 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure.
• Remove the salmon and rack and set the cooker to saute at normal heat. When the potatoes start sizzling, add the garlic and cook, stirring, until softened, 1 to 2 minutes; stir in the remaining 2 tablespoons butter and season generously with salt and pepper. Smash the potatoes with a fork or wooden spoon until chunky.
• Turn off the cooker. Add the mixed greens to the potatoes and stir until wilted, 1 to 2 minutes. Season with salt and pepper. Divide the salmon and potato mixture among plates. Serve with lemon wedges.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
• Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
• Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
• Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
• Serve with lemon slices and remaining sauce.

Steps:

• Squeeze as much water from spinach as possible. Place in a bowl and add potatoes, salmon, 1 cup panko, 2 eggs, salt and pepper; mix well to combine.
• Place remaining bread crumbs in a wide, shallow bowl. Place remaining eggs in a second bowl and beat lightly. Place flour in a third bowl.
• Form spinach mixture into 3-inch patties, about 3/4-inch thick. Dip each patty into flour, tapping off excess, then the egg, letting excess drip into bowl. Coat evenly with panko crumbs. Transfer patties to a large baking sheet. Cover with plastic wrap and chill for at least 30 minutes and up to 4 hours.
• Meanwhile, make dill cream: In a mortar and pestle or with the back of a knife, mash garlic and salt together to make a paste. Stir it into the sour cream or yogurt. Add dill and pepper. Taste and adjust seasonings, if necessary. Chill until ready to serve.
• Heat 1/4-inch oil in a large skillet over medium-high heat; if using olive oil, you don't need to use good extra virgin oil. Cook patties in batches, turning once halfway through, until golden and cooked through, about 3 minutes a side. Transfer to a paper towel-lined plate to drain. Serve hot, with a dollop of dill cream.

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
• Heat half the oil in a frying pan and lightly brown the salmon on both sides - don't worry about it being cooked through at this point. Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.
• Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.
• Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.