SPINACH AND MACKEREL SALAD
Make and share this Spinach and Mackerel Salad recipe from Food.com.
Provided by hectorthebat
Categories Spinach
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- To make the dressing, whisk the oils with the vinegar in a bowl and season. Skin and stone the avocado and cut into thin slices or cubes. Toss gently in the dressing.
- Wash the spinach in a large bowl of cold water. Drain and dry in a salad spinner, or drain in a colander and pat dry with the kitchen paper.
- Toss the spinach with the tomatoes, cucumber, mackerel, avocado, and dressing, and serve immediately with freshly ground black pepper and extra dressing on the side.
Nutrition Facts : Calories 405.5, Fat 31.6, SaturatedFat 5.2, Cholesterol 49.9, Sodium 116, Carbohydrate 16.2, Fiber 7.4, Sugar 7.3, Protein 17.8
SPINACH SALAD WITH WARM BACON DRESSING
To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.
Provided by Alton Brown
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
- Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
- While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
- Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
- Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
PERFECT SPINACH SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the eggs in a saucepan, cover with water and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs.
- Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper.
- Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.
- Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed. Cook slowly until caramelized and brown. Remove to a plate and set aside. Chop the bacon. Peel and slice the eggs.
- Make the hot bacon dressing:
- Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly. Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve.
- Per serving: Calories 270; Total Fat 22.5 grams; Saturated Fat 7.5 grams; Protein 10 grams; Total Carbohydrate 7 grams; Sugar: 2 grams; Fiber 2 grams; Cholesterol 123 milligrams; Sodium 526 milligrams
Nutrition Facts : Calories 270 calorie, Fat 22.5 grams, SaturatedFat 7.5 grams, Cholesterol 123 milligrams, Sodium 526 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 10 grams, Sugar 2 grams
WARM NEW POTATO & SMOKED MACKEREL SALAD
Make an easy, nutritious potato and smoked mackerel salad in 25 minutes
Provided by Good Food team
Categories Buffet, Lunch, Main course, Snack, Starter
Time 30m
Number Of Ingredients 6
Steps:
- Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender.
- While the potatoes are cooking, mix the crème fraîche in a large bowl with the horseradish cream and lemon juice. Season well with freshly ground black pepper (there's no need for salt because of the saltiness of the smoked mackerel).
- Drain the potatoes, halve and set aside to cool down for a few minutes. Tip into the crème fraîche mix and stir so it coats them and becomes quite runny. Now add the smoked mackerel and watercress and toss gently together. Pile on two plates and serve straight away (it's best while still warm).
Nutrition Facts : Calories 646 calories, Fat 48 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.19 milligram of sodium
DEVILLED MACKEREL WITH POTATOES & SPINACH
A deliciously spicy way to get healthy Omega-3 fish oils into your diet
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/fan 200C/gas 7. Make a couple of slashes in both sides of the fish and rub with half the curry paste. Heat the oil in a roasting tray, then fry the potatoes and onion for about 8 mins until starting to brown.
- Stir the remaining curry paste into the potatoes, then sit the fish on top and roast for 20-25 mins until the fish and potatoes are cooked.
- Lift the fish onto plates, then place the potatoes back over a high heat. Add the spinach to the pan and cook for 3-4 mins until completely wilted. Scoop out and serve with the fish.
Nutrition Facts : Calories 557 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 1.06 milligram of sodium
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- To make the dressing, whisk the oils with the vinegar in a bowl and season. Skin and stone the avocado and cut into thin slices or cubes. Toss gently in the dressing.
- Wash the spinach in a large bowl of cold water. Drain and dry in a salad spinner, or drain in a colander and pat dry with kitchen paper.
- Toss the spinach with the tomatoes, cucumber, mackerel, avocado and dressing, and serve immediately with freshly ground black pepper and extra dressing on the side.
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