Crispy Salmon On A Bed Of Spinach Recipes

SEARED SALMON ON BABY SPINACH

Steps:

• Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add salmon; sauté until just opaque in center, about 4 minutes per side. Transfer to plate.
• Melt 1/2 tablespoon butter in same skillet. Add half of shallots and half of tarragon; sauté 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach; toss until wilted. Divide between plates.
• Melt remaining 1/2 tablespoon butter in same skillet over medium-high heat. Add remaining shallots and tarragon; sauté 30 seconds. Add wine and cream and boil until sauce is thick enough to coat spoon, about 3 minutes. Season with salt and pepper. Return salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach.

SALMON FILLETS ON A BED OF SPINACH WITH TARRAGON SAUCE

Steps:

• Preheat the oven to 200°C/180°C fan/Gas 6. Heat a large frying pan and add the oil and half the butter. Season the salmon fillets with salt and pepper and fry, skin side down, over a high heat for about 2 minutes until golden brown and crisp. Carefully turn over and fry for about another minute until lightly browned and sealed. Depending on the size of your pan, you may need to fry the salmon in batches. Transfer the fillets to a baking tray, laying them skin side down, and pour over any oily juices from the frying pan. Slide the tray into the oven and roast for about 8 minutes or until just cooked through. To make the sauce, pour the wine into a wide, shallow saucepan, bring to the boil and allow to bubble over a high heat to reduce by half. Add the cream and reduce further, stirring until slightly thickened, then add the lemon juice, sugar and tarragon and season with salt and pepper. Put half the spinach into a colander, pour over enough boiling water to wilt it, then refresh in cold water, drain and squeeze out any liquid. Set aside and then repeat with the remaining spinach. It may seem like a lot of spinach, but don't worry - it wilts down to become more manageable once cooked. Wipe out the frying pan and place back on the hob over a high heat, add the remaining butter and fry the spinach, stirring, for 1 minute, then season with salt and pepper. Remove the skin from each salmon fillet. Spoon a pile of spinach on to each plate, sit a piece of salmon on top, pour over some of the sauce and serve hot. Although some preparation can be done in advance, this dish is best made and served immediately. The spinach can be cooked 1-2 hours before, and then fried to heat through before serving. The sauce can be made ahead of time, and kept refrigerated, then reheated over a gentle heat on the hob.

GARLIC BUTTER CREAMED SPINACH SALMON.

Steps:

• 1. Season the salmon all over with salt and pepper. 2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the salmon, skin side down and cook for 2-3 minutes, until the salmon is crisp. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard. 3. To the same skillet, add the butter, shallots, and garlic and cook until the garlic is fragrant, about 2 minutes. Add the crushed red pepper flakes, coconut milk, and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, and spinach and cook until the spinach is wilted, about 3-5 minutes. Stir in the lemon juice, parsley, and chives. Remove from the heat and slide the salmon back into the sauce. 4. To serve plate each piece of salmon, then spoon the sauce over top. Serve with additional herbs.

GRILLED SALMON ON SPINACH

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.

CRISPY SKIN SALMON

Steps:

• Set a cast iron skillet over high heat. Add olive oil and butter. When butter melts, swirl the skillet to combine oil and butter.
• Sprinkle salmon fillet with Greek seasoning. Carefully add fillet to skillet and reduce heat to medium-low. Cover skillet with a tempered glass lid and cook until salmon flakes easily with a fork, about 12 minutes.
• Add pecans to the skillet and toast lightly, 1 to 2 minutes.
• Remove salmon from skillet and serve immediately topped with pecans.

CRISPY SALMON ON A BED OF SPINACH

Steps:

• 1.Wash spinach and let drain in a colander. 2. Mince garlic. 3. Cut onion in thin half moons. 4. Saute onion in olive oil until soft. Add half of the garlic. Add the spinach. Remove from heat as soon as spinach is wilted. Add 1/2 lime juice. 5. Pepper salmon. 6. Heat olive oil until almost smoky and put in salmon skin side down. Let cook 6 minutes. Turn and cook on other three sides for 1 minute each. 7. Plate spinach and put salmon on top. 8. Add soy sauce, syrup and juice of 1 lime and let reduce to half the volume. 9. Pour over fish. Sprinkle plate with chives and serve.