Poached Salmon With Spinach And Cheese Recipes

SALMON WITH CREAM CHEESE, SPINACH & GARLIC

Salmon With Cream Cheese, Spinach & Garlic image

What a delicious way to get your salmon and your veggies!!! It's quick and easy to put together and is truly gourmet. They'll think you did alot more in the kitchen than you actually did (it'll be our little secret). I designed this for 2 but you can easily double or even triple this yummy recipe for your family or guests.

Provided by Realtor by day

Categories Very Low Carbs

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 lb salmon fillet
paprika
4 ounces cream cheese, softened
2 teaspoons garlic, minced really fine
1/2 teaspoon parsley
pepper (to your taste)
1/4 cup onion, chopped very fine
fresh Baby Spinach
olive oil
garlic powder
salt

Steps:

Preheat oven to 400. Spray a 9x9 baking pan with olive oil. Place salmon fillets in pan. Sprinkle lightly with paprika.
In a small bowl, mix together the cream cheese, minced garlic, parsley and a sprinkle of pepper. Spread this over the salmon fillets. (I usually micrwave this for 20 to 30 seconds to make it easier to spread).
Sprinkle the chopped onion evenly over the cream cheese.
Layer the baby spinach leaves evenly and neatly over the onions (I make 4 layers of leaves).
Spray or drizzle the spinach leaves with olive oil. Sprinkle lightly with garlic powder, salt and pepper.
Cover tightly with foil and bake 25-35 minutes depending on the thickness of your salmon. It takes a little longer than usual because of all the toppings.

SALMON WITH SPINACH SAUCE

Salmon with Spinach Sauce image

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

Ingredients

5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
1/3 cup mayonnaise
1-1/2 teaspoons Dijon mustard
1 teaspoon lemon juice
1/8 teaspoon garlic salt
2 salmon fillets (6 ounces each)
1/2 teaspoon lemon-pepper seasoning
4 slices lemon

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.

BAKED SALMON WITH SPINACH AND LEEKS

Baked Salmon With Spinach and Leeks image

Salmon is a good source of omega-3 fats. This dish goes well with Avocado dressing which is another good source of omega-3s.

Provided by sarajweyland

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 leeks, washed, trimmed and sliced
500 g fresh baby spinach leaves
400 g organic salmon fillets
1 tablespoon olive oil
2 garlic cloves, peeled and finely chopped
1 tablespoon fresh gingerroot, grated
1/2 lemon, juice of, only
1 tablespoon fresh coriander leaves, for garnish
2 avocados, halved and stoned
1 lemon, juice of, only
1 garlic clove, peeled and chopped
1 tablespoon white miso
1 teaspoon umeboshi, paste
1 tablespoon olive oil

Steps:

Preheat the oven to 200°C.
Gently boil or steam the leeks for 5 minutes to soften.
Place the spinach leaves in a medium-sized baking tin and top with the leeks. Place the salmon on top.
Mix together the oil, garlic and ginger and liberally brush over the salmon. Squeeze the lemon juice over the salmon.
Place in the oven and bake for 10 minutes. Remove and allow to sit for 5 minutes.
Garnish with fresh coriander leaves. Goes well with Avocado dressing drizzled over the top.
To make the dressing, scoop the flesh from the avocados into a small food processor bowl. Add all the other dressing ingredients and blend until smooth. If necessary add a little cold water to form a smooth paste.

Nutrition Facts : Calories 409.9, Fat 25.8, SaturatedFat 3.8, Cholesterol 52, Sodium 342.9, Carbohydrate 23.1, Fiber 10.7, Sugar 3.7, Protein 26.9

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