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.
BAKED SALMON WITH TOMATOES, SPINACH AND MUSHROOMS
If you're looking for a tasty, low carb and healthy way to cook fish, try this! The original recipe calls for salmon but you can substitute red snapper or orange roughy fillets for the salmon. This recipe comes from a Kraft pamphlet which I picked up in the supermarket!
Provided by BrendaM
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place salmon fillets, skin sides down in a baking dish which has been sprayed with a non stick cooking spray (Pam or similar).
- Mix remaining ingredients until well blended, then spoon over the salmon.
- Bake at 375 degrees F for 20- 25 minutes or until the salmon flakes easily with a fork.
SALMON FILLETS WITH SPINACH FOR TWO
Frozen spinach and garden vegetable cream cheese combine with salmon fillets! This is easy to double, if you need 4 servings. Created for a regular oven, this recipe is easily prepared in an air fryer by reducing the temperature by 25 degrees and reducing the time by five minutes. Be sure to monitor for doneness, because overcooking will dry out the salmon.
Provided by Bibi
Time 35m
Yield 2
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a 9x11-inch baking pan with foil.
- Press as much liquid from the thawed spinach as possible using clean dish towels or paper towels and place in a medium mixing bowl.
- Melt butter in a small, nonstick skillet over medium heat. Stir in mushrooms and onions and cook, stirring occasionally, until the onions begin to turn clear, about 4 minutes. Add cooked mushrooms and onions to spinach with Parmesan cheese, garden vegetable cream cheese, and garlic powder. Stir until well combined and add kosher salt and pepper. Set aside.
- Combine olive oil and lemon juice in a small bowl.
- Pat salmon fillets dry and brush both sides with the combined olive oil and lemon juice. Place fillets in the foil-lined pan and sprinkle with ground sea salt. Divide spinach mixture evenly between the two fillets.
- Bake in the preheated oven until the salmon flakes easily with a fork, 15 to 19 minutes. Garnish with lemon slices and fresh parsley.
Nutrition Facts : Calories 562.6 calories, Carbohydrate 11 g, Cholesterol 154.3 mg, Fat 34.6 g, Fiber 3 g, Protein 49.9 g, SaturatedFat 16.5 g, Sodium 555.6 mg, Sugar 3.5 g
NOODLE BOWL WITH MUSHROOMS, SPINACH AND SALMON
I love spinach, barely cooked, in a noodle bowl. Use either bunch spinach from the farmers' market or baby spinach for this one.
Provided by Martha Rose Shulman
Categories easy, quick, soups and stews, main course
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Bring the stock to a simmer. Taste and adjust seasoning, adding soy sauce or salt if desired. If the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer into the simmering broth. Then distribute the noodles among 4 deep soup bowls.
- Add the sliced mushroom caps, the salmon fillets, the spinach and the white and light green parts of the scallions to the simmering stock. Cover and turn off the heat. Allow to sit for 5 minutes without removing the cover. The salmon should be just cooked through. Leave it a little longer if you want it more opaque.
- Place a piece of salmon on top of the noodles in each bowl. Ladle in the soup, taking care to distribute the spinach, mushrooms and scallions evenly. Sprinkle on the dark green parts of the scallions, garnish with cilantro and serve.
BAKED MUSHROOMS WITH SPINACH
I love special side dishes like this that are so easy to prepare. It's great served alongside any roasted meat. -Shirley Hammond, New Albany, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Place spinach in a greased 8-in. square baking dish; set aside. Remove stems from mushrooms. Set caps aside; chop stems. Saute chopped mushrooms and onion in 2 tablespoons butter; spoon over spinach. Sprinkle with bacon. Top with mushroom caps. Melt remaining butter; brush over caps., In a large saucepan, combine the milk, cheese, mustard, salt and pepper. Cook and stir over medium-low heat until cheese is melted; pour over the top. Bake, uncovered, at 350° for 35-40 minutes or until mushrooms are tender.
Nutrition Facts :
SALMON, SPINACH, AND POTATOES BAKED IN PARCHMENT
This main course stacks up nicely, with layered salmon (packed with heart-healthy omega-3 fatty acids), potato, shallot, spinach, and lemon. A crown of salty caper butter melts as everything steams, adding depth to the already-rich fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Place a rimmed baking sheet in oven to heat. Cut parchment to size.
- Stir together butter, capers, parsley, and garlic in a small bowl; set aside.
- Divide potato slices between parchment rectangles, layering them in stacks to form a bed (slightly larger than the salmon fillet) to one side of crease. Season with salt and pepper.
- Top each bed of potatoes with one quarter of the shallots followed by half the spinach. Place salmon fillets on top of spinach. Divide remaining shallots evenly between packets. Top each salmon fillet with 2 lemon slices (reserve remaining slices for garnish). Dot with caper butter; season with salt and pepper.
- Fold parchment paper over ingredients, at the crease. Starting with one end of the paper and keeping edges together, make small overlapping pleats the length of the paper, creasing tightly as you go and shaping the edge into an arc. The packet should resemble a half-moon.
- Carefully transfer packets to preheated baking sheet. Bake until packets have puffed, 15 to 18 minutes. Transfer packets to plates. Serve immediately, opening packets at the table. Garnish with remaining lemon slices.
SHEET-PAN ROASTED MUSHROOMS AND SPINACH
If you love to cook but don't always feel like cooking, this minimalist recipe is the recipe for you. Great with just about any protein - salmon, steak, chicken or even eggs, wrapped into an omelet - it comes together in under a half-hour, and develops loads of character from its time spent in the oven. While this versatile vegan side pairs well with protein, it's also great over rice or noodles.
Provided by Millie Peartree
Categories weekday, vegetables, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. On a rimmed baking sheet, toss together mushrooms, shallots, garlic and 2 tablespoons olive oil. Season with salt and pepper and spread in an even layer. Roast until golden brown, about 15 to 20 minutes.
- Add spinach to the sheet pan, toss with mushrooms, and roast until wilted, about 5 minutes, turning once after 2 or 3 minutes and drizzling with a bit of olive oil if the mixture seems dry. Taste, and adjust seasoning. Serve hot or at room temperature.
BAY-CRUMBED SALMON WITH CREAMED SPINACH & WILD MUSHROOMS
Serve Tom Kerridge's salmon with creamed spinach and a light white wine and mushroom sauce for a fabulous fish course. It's also a great dish for Good Friday
Provided by Tom Kerridge
Categories Dinner, Fish Course, Main course
Time 55m
Number Of Ingredients 9
Steps:
- Crush the bay leaves as finely as possible using a pestle and mortar, then mix with the breadcrumbs, lemon zest and some seasoning, then set aside. Put the spinach in a colander and pour over boiled water from the kettle to wilt it. Rinse under cold water to cool, then squeeze out as much of the water as possible. Bring the cream, white wine and mushrooms to the boil in a pan, then remove from the heat and set aside.
- Spread out the wilted spinach in the base of a baking dish or roasting tin that's large enough to snugly fit the salmon. Pour over the creamy mushrooms. Season to taste. Lay the salmon on top, down the middle of the dish, with the rounded-side up. Season the salmon and drizzle over the lemon juice, then scatter over the breadcrumbs so the fillet is completely covered. Will keep chilled for up to 24 hrs.
- Heat the oven to 200C/180C fan/gas 6. Dot the butter over the salmon and bake for 30-35 mins until the fish is just cooked through, the crumb is golden and the cream has bubbled into the spinach. Leave to rest for a few minutes, then serve the salmon and spinach straight from the dish.
Nutrition Facts : Calories 657 calories, Fat 52 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.5 milligram of sodium
BAKED SALMON WITH TOMATOES, SPINACH & MUSHROOMS RECIPE - (4.5/5)
Provided by á-10546
Number Of Ingredients 5
Steps:
- PLACE fish fillets, skin-sides down, in 13x9-inch baking dish sprayed with cooking spray. COMBINE remaining ingredients; spoon over fish. BAKE 20 to 25 min. or until fish flakes easily with fork.
BAKED SALMON WITH TOMATOES, SPINACH & MUSHROOMS
Steps:
- Place salmon fillet, skin side down, 13x9-inch baking dish, sprayed with cooking spray.
- Mix remaining ingredients until well blended, and spoon over salmon.
- Bake at 375°F for 20 to 25 minutes or until salmon flakes easily when tested with fork.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SALMON SPINACH BAKE
Make and share this Salmon Spinach Bake recipe from Food.com.
Provided by chia2160
Categories Spinach
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- put spinach, onion, garlic, butter and 3 tbsp water in micro, in a pie plate, cover w/plastic wrap and cook 3 minutes on high.
- drain.
- heat oven to 350.
- grease a 1 1/2 quart au gratin dish with cooking spray.
- mix spinach with rice, salt, pepper.
- in a small bowl, mix sour cream, egg, mustard, 2 tbsp parmesan, salt, pepper.
- reserve 2 tbsp of sauce, and mix in the rest with the spinach and rice.
- transfer to au gratin dish.
- place salmon over spinach mixture, add sauce over salmon, sprinkle with cheese, bake for 25-30 minutes.
- let stand 5 minutes before serving.
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SALMON-MUSHROOM-SPINACH BAKE RECIPE - TABLESPOON.COM
From tablespoon.com
Servings 4Total Time 55 minsCategory EntreeCalories 320 per serving
- Heat oven to 375°F. Spray 2-quart baking dish with cooking spray. Place salmon in baking dish; cover and refrigerate.
- Place 1 tablespoon of the butter in small microwavable bowl. Microwave uncovered on High 30 to 60 seconds or until melted. Add bread crumbs, parsley and thyme; stir. Set aside.
- In 10-inch skillet, melt remaining 2 tablespoons butter over medium heat. Add onion, salt and pepper. Cook 3 to 4 minutes or until softened and browned. Add mushrooms; cook 5 to 6 minutes or until mushrooms release juices, then turn brown. Add spinach; stir 1 to 2 minutes or until wilted. Pour over salmon in baking dish. Top with bread crumb mixture.
ROASTED SALMON WITH GARLIC, MUSHROOMS AND SPINACH RECIPE
From goodfood.com.au
Servings 4Total Time 30 minsCategory Main-Course
- Heat oven to 200C (180C fan-forced). Heat a large frying pan over medium heat and add the butter. Fry the garlic and onion until it is fragrant and lightly browned. Increase the heat of the pan to high, add the mushrooms and stir well.
- The mushrooms will absorb the butter. Continue to fry the mushrooms for about 10 minutes, stirring occasionally, until they are brown and release the absorbed butter back into the pan. Add the spinach and toss until wilted. Move the spinach and mushrooms to one side of the pan and pour the white wine directly onto the other side. When the wine boils, mix everything together. Season well with salt and pepper.
- Place the salmon fillets skin-down on a sheet of baking paper on a baking sheet. Season well with salt and pepper and roast the salmon for eight minutes. Remove the entire baking paper to a serving plate and pour over the mushroom and spinach mixture. Squeeze over the lemon juice and serve.
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