Salmon Spinach And Potatoes With Red Pepper Coulis Recipes

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RED PEPPER-SALMON PASTA



Red Pepper-Salmon Pasta image

Baked salmon served with a red pepper sauce over angel hair pasta.

Provided by Ann

Categories     Seafood     Fish     Salmon

Time 40m

Yield 4

Number Of Ingredients 10

4 (4 ounce) fillets salmon
2 tablespoons lemon juice
½ cup roasted red bell peppers
⅓ cup grated Parmesan cheese
1 tablespoon cornstarch
2 teaspoons minced jalapeno peppers
1 clove garlic, minced
¼ cup chopped fresh cilantro
1 cup chicken broth
1 (8 ounce) package angel hair pasta

Steps:

  • In an 8 inch baking dish, arrange filets in a single layer. Sprinkle with lemon juice. Tightly cover dish with foil. Bake at 450 degrees F (230 degrees C). Cook until fish is opaque, but still moist looking in thickest part, 12 to 14 minutes.
  • Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and chicken broth; whirl to blend.
  • Pour pepper mixture into a 10 inch frying pan. Stir over high heat until boiling. Reduce heat to keep warm.
  • Cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain, and return to pan.
  • Stir juices from the baked salmon into red pepper sauce. Mix 1 1/2 cups sauce with pasta. Spoon pasta onto plates. Top with fish, and drizzle with remaining sauce. Serve.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 37 g, Cholesterol 71.9 mg, Fat 15.9 g, Fiber 2.2 g, Protein 32.2 g, SaturatedFat 3.7 g, Sodium 522.8 mg, Sugar 2.3 g

SAUTEED SPINACH AND PEPPERS



Sauteed Spinach and Peppers image

We often steam our fresh spinach and eat it plain. But this version dressed up with red pepper, onion and garlic is a nice change. It is really quick and tasty-and pretty, too.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon olive oil
1 large sweet red pepper, coarsely chopped
1 small red onion, finely chopped
3 garlic cloves, minced
8 cups packed fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sugar

Steps:

  • In a large skillet, heat oil over medium-high heat. Add red pepper; cook and stir for 1 minute. Add onion and garlic; cook 1-1/2 minutes longer or until onion is tender. Add remaining ingredients; cook and stir for 1-2 minutes or until spinach is just wilted.

Nutrition Facts :

GRILLED SALMON ON SPINACH



Grilled Salmon on Spinach image

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 20m

Yield 3 servings

Number Of Ingredients 4

10 ounces packaged fresh spinach or 1 pound loose fresh spinach
1 teaspoon minced garlic
2 teaspoons chopped fresh tarragon
1 pound, 2 ounces salmon fillet

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.

Nutrition Facts : @context http, Calories 44, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 2 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 81 milligrams, Sugar 0 grams

SEARED SALMON WITH TOMATILLO COULIS



Seared Salmon with Tomatillo Coulis image

Categories     Fish     Pepper     Tomato     Bake     Basil     Salmon     Spinach     Hot Pepper     Healthy     Tomatillo     Gourmet

Yield Serves 4

Number Of Ingredients 20

For tomatillo coulis
1 small red onion
1/4 pound fresh tomatillos*
1 fresh green Anaheim chile*
1 fresh poblano chile*
3 unpeeled garlic cloves
2 tablespoons olive oil
1 scant cup cilantro sprigs
1 scant cup packed fresh spinach leaves
1/4 cup extra-virgin olive oil
1 tablespoon fresh lime juice
about 1/4 cup water
four 5-ounce pieces salmon fillet with skin
12 fresh basil leaves
1 teaspoon Sichuan peppercorns**
1 tablespoon extra-virgin olive oil
1 teaspoon coarse sea salt
1 tablespoon olive oil
*available at Latino markets, specialty foods shops, and some supermarkets
**available at Asian markets and some specialty foods shops and supermarkets

Steps:

  • Make coulis: Preheat oven to 400°F.
  • Quarter onion. In a shallow baking pan toss onion, tomatillos (in husks), chiles, and garlic cloves with 2 tablespoons olive oil until coated. Roast vegetables in middle of oven until tender, about 25 minutes.
  • Wearing rubber gloves, peel chiles. Cut off tops of chiles and remove seeds and ribs. Discard husks from tomatillos and peel garlic. In a blender purée roasted vegetables and all remaining coulis ingredients except water, adding just enough water, 1 tablespoon at a time, if necessary to facilitate blending. Season coulis with salt.
  • With a paring knife make 3 slits in top of each salmon fillet and stuff each with a basil leaf. With a mortar and pestle or an electric coffee/spice grinder coarsely grind peppercorns. Brush salmon with extra-virgin olive oil and sprinkle with ground peppercorns and sea salt. In a large nonstick skillet heat olive oil over high heat until hot but not smoking and sear salmon fillets, turning occasionally, until browned on all sides and just cooked through, about 7 minutes total. Serve salmon with coulis.

SALMON, SPINACH AND POTATOES WITH RED PEPPER COULIS



SALMON, SPINACH AND POTATOES WITH RED PEPPER COULIS image

Categories     Fish     Pepper     Potato     Vegetable     Dinner

Yield 2 people

Number Of Ingredients 17

3/4 lb salmon, skinned
1 large Yukon Gold potato, thinly sliced
1/2-1 cup low salt chicken broth
4 cups baby spinach
1/2 cup crumbled goat cheese (or feta), divided
flour
butter
olive oil
For coulis:
1/2 cup piquillo or roasted, peeled red peppers
1/4 cup fresh flat-leaf parsley leaves
3 tablespoons mayonnaise
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons hot pepper sauce, or to taste
1 teaspoon Dijon mustard
1 clove garlic, peeled
1/2 teaspoon kosher salt

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.

SALMON WITH SPINACH AND CHICKPEAS



Salmon with Spinach and Chickpeas image

An herb paste enhances the salmon and the built-in sides -- spinach and chickpeas -- that bake with the fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 8

3/4 cup fresh flat-leaf parsley
1 garlic clove, chopped
1 tablespoon plus 2 teaspoons extra-virgin olive oil
4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1-inch thick)
Coarse salt and freshly ground pepper
1/2 teaspoon crushed red-pepper flakes
5 cups baby spinach (6 1/2 ounces)
1 cup canned chickpeas, drained and rinsed

Steps:

  • Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
  • Pulse parsley, garlic, and oil in a blender or food processor until a paste forms. Season each salmon fillet with 1/8 teaspoon salt and the red-pepper flakes.
  • Rub fish with paste. Divide spinach and chickpeas evenly among 4 parchment pieces, arranging mixture on 1 side of each crease to form a rectangle the size of a salmon fillet; season each pile with 1/8 teaspoon salt and some pepper. Lay 1 fillet on top of each. Fold parchment over ingredients; make overlapping pleats to seal.
  • Bake on 2 baking sheets (2 packets per sheet), 9 to 10 minutes for medium-rare or 11 minutes for medium. Unwrap.

Nutrition Facts : Calories 485 g, Cholesterol 88 g, Fat 18 g, Fiber 7 g, Protein 41 g, Sodium 403 g

CHICKEN AND SPINACH POTATO BALLS WITH CREAMY RED PEPPER COULIS



Chicken and Spinach Potato Balls with Creamy Red Pepper Coulis image

This recipe, inspired by the winning submission of the Arla Chopped at Home Challenge by Lidia Haddadian, is a take on the Brazilian chicken appetizer coxinha.

Provided by Food Network Kitchen

Categories     appetizer

Time 3h50m

Yield 12 balls

Number Of Ingredients 16

3 medium Idaho potatoes
2 medium red bell peppers
1 small boneless, skinless chicken breast (about 6 ounces)
2 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
2 teaspoons balsamic vinegar
2 cloves garlic, coarsely chopped
1 cup chicken broth or stock
7 ounces cream cheese spread, Arla® Original Cream Cheese
3 packed cups baby spinach, finely chopped (about 2 ounces), plus whole leaves for garnish
1/2 cup fresh flat-leaf parsley, chopped
Vegetable oil, for frying
2 large eggs
1/2 cup all-purpose flour
1 cup panko

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.

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