SALMON WITH SPINACH AND MUSTARD
Recipe is from "You: The Owner's Manual". The author says the body benefit of this recipe is good for your bones. The Omega fatty acids lubricate joints & the spinach has bone-boosting calcium.
Provided by Chef Gina Calina
Categories Very Low Carbs
Time 34m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Rinse salmon in cold water and pat dry with paper towels.
- Place salmon in a shallow bowl & top with soy sauce. Let stand 10 minutes.
- Combine wine,lemon juice, mustard, and oil; set aside.
- Roast salmon in a 450-degree oven for 16 minutes. It should be a little pink on the inside).
- Move salmon to a serving plate.
- Heat spinach in nonstick skillet & cook until it wilts.
- Pour spinach & sauce over salmon. Enjoy!
Nutrition Facts : Calories 171.8, Fat 7.4, SaturatedFat 1.1, Cholesterol 58.3, Sodium 620.2, Carbohydrate 1.2, Fiber 0.2, Sugar 0.4, Protein 23.5
FOIL-PACKET SALMON WITH MUSHROOMS AND SPINACH
Foil-pack dinners are a convenient way to quickly create a flavorful dish with practically no cleanup. In this foil-pack, the salmon and vegetables are simply cooked, then finished with a bright, assertive ginger-scallion butter.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Lay out four 18-inch-long sheets of heavy-duty foil. Mound 1/2 cup mushrooms and 1 cup spinach in the center of each; season with salt and pepper. Top each with a salmon fillet, season with salt and pepper and drizzle with olive oil. Drizzle each with 1 tablespoon wine (or water). Bring the short ends of the foil together and fold twice to seal; fold in the sides to form a packet, leaving room inside for steam.
- Preheat a grill to medium high. Grill the foil packets until the fish is just cooked through, 10 to 12 minutes. (Alternatively, you can bake the foil packets in a 450˚ F oven until the fish is just cooked through, 12 to 15 minutes.) Let the packets sit 5 minutes.
- Meanwhile, combine the butter, scallions, ginger, sesame oil and 1/4 teaspoon salt in a mini food processor. Pulse until smooth. Carefully open the foil packets. Top with the flavored butter.
SALMON & SPINACH TART
A light lunch or dinner party starter of puff pastry topped with mustard crème fraîche, flaked salmon fillets, and baby spinach
Provided by Chelsie Collins
Categories Buffet, Dinner, Lunch, Main course, Starter, Supper
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a large baking sheet with baking parchment. Unroll the pastry sheet and score a border about 1cm from the edge. Prick the middle area with a fork all over and glaze the border with the egg yolk. Bake the pastry for 15 mins until puffed up and almost cooked.
- Meanwhile, put the salmon fillets in a microwaveable dish and cover with cling film. Cook in the microwave on High for 2 mins until just cooked. Set aside to cool for 1-2 mins, then flake into chunky pieces. Mix the crème fraîche with the mustard in a small bowl and season.
- Take the pastry out of the oven and flatten the middle area with the back of a spoon. Cover the base with the crème fraîche sauce, then scatter the spinach and salmon flakes over. Bake in the oven for a further 5 mins or until the pastry is cooked and golden. Serve with dressed mixed leaves.
Nutrition Facts : Calories 486 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1 milligram of sodium
SPINACH SALAD WITH SALMON
A great salad can keep you going for hours -- the key is to include enough protein-rich ingredients, such as salmon, goat cheese, and nuts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Heat broiler, with rack set 4 inches from heat. Place salmon on a foil-lined rimmed baking sheet; season with salt and pepper. Broil, without turning, until opaque throughout, 7 to 9 minutes. Let cool briefly, then flake.
- Divide spinach and tomatoes among serving plates. Top with salmon, goat cheese, and pecans, and drizzle with vinaigrette.
Nutrition Facts : Calories 476 g, Fat 29 g, Fiber 4 g, Protein 41 g
SALMON WITH SPINACH SAUCE
You won't have to fish for compliments with this tasty recipe. Poaching is a quick and healthy way to prepare an entree as delicate as fish, keeping it moist and tender while cooking. And the flavorful spinach sauce adds a pretty green accent to the pink salmon. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 533 calories, Fat 43g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 617mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 32g protein.
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