Salmon Spinach Tart Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
• Heat half the oil in a frying pan and lightly brown the salmon on both sides - don't worry about it being cooked through at this point. Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.
• Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.
• Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.

Steps:

• Heat the oil in a pan, season the salmon on both sides, then fry for 4 mins each side until golden and the flesh flakes easily. Leave to rest on a plate while you cook the spinach.
• Tip the leaves into the hot pan, season well, then cover and leave to wilt for 1 min, stirring once or twice. Spoon the spinach onto plates, then top with the salmon. Gently heat the crème fraîche in the pan with a squeeze of the lemon juice, the capers and parsley, then season to taste. Be careful not to let it boil. Spoon the sauce over the fish, then serve with lemon wedges.

Steps:

• Heat the oil in a pan, season the salmon on both sides then fry for 4 mins each side until golden and the flesh flakes easily.
• Leave to rest on a plate while you cook the spinach.
• Tip the leaves into the hot pan, season well then cover and leave to wilt for 1 min stirring once or twice.
• Spoon the spinach onto plates then top with the salmon.
• Gently heat the creme fraiche in the pan with the lemon juice, the capers and parsley then season to taste. Be careful not to let it boil.
• Spoon the sauce over the fish and serve with lemon wedges.

Steps:

• Pierce the pastry well with a fork and bake in a hot oven 200°C/400°F/gas mark 6 for 8 minutes; remove it from the oven and allow it to cool slightly.
• Heat the butter in a medium-sized (preferably non-stick) pan and sauté the leek for 3-4 minutes until softened, then add the onion and garlic, and cumin and nutmeg (if using), making sure that all the ingredients are well-combined and sauté for an additional 1-2 minutes; stir in the baby spinach leaves, allow them to wilt, add the salmon and lemon zest (if using) and stir all the ingredients thoroughly to ensure that they are well-combined.
• Spoon the salmon mixture evenly into the pastry case.
• Whisk together the Philadelphia cheese, eggs and salt and pepper, to taste; then pour this mixture over the salmon and vegetables; sprinkle with the parmesan (if using).
• Bake the tart in a moderate oven at 180°C/350°-375°F/4-5 gas mark for 20-25 minutes or until the filling is set; garnish with sprigs of dill or parsley and serve with a green salad.

Steps:

• Preheat oven to 180 °C.
• Grease a 22 cm pie dish.
• Place spinach, onion and cheese into the pie dish.
• Combine remaining ingredients and pour into pie dish.
• Bake for 35 minutes or until set.