Salmon Spinach With Tartare Cream Recipes

SALMON AND SPINACH WITH TARTARE CREAM

This recipe is very good for entertaining and is easily doubled. Folding lemon juice, capers and chopped parsley through creme fraiche makes a quick and tasty sauce for salmon, trout or white fish.

Provided by English_Rose

Categories European

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

Salmon and Spinach With Tartare Cream image

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.

Nutrition Facts : Calories 507.8, Fat 22.4, SaturatedFat 6.4, Cholesterol 166.8, Sodium 389.3, Carbohydrate 5.7, Fiber 3, Sugar 0.7, Protein 69.3

Ingredients

1 teaspoon sunflower oil
2 skinless salmon fillets
9 ounces spinach
2 tablespoons creme fraiche (use low fat if you wish)
2 teaspoons lemon juice
1 teaspoon capers, drained
2 tablespoons flat leaf parsley, chopped
salt and pepper
lemon, wedges to serve

SALMON & SPINACH TART

A light lunch or dinner party starter of puff pastry topped with mustard crème fraîche, flaked salmon fillets, and baby spinach

Provided by Chelsie Collins

Categories Buffet, Dinner, Lunch, Main course, Starter, Supper

Time 35m

Number Of Ingredients 7

Salmon & spinach tart image

Steps:

Heat oven to 200C/180C fan/gas 6 and line a large baking sheet with baking parchment. Unroll the pastry sheet and score a border about 1cm from the edge. Prick the middle area with a fork all over and glaze the border with the egg yolk. Bake the pastry for 15 mins until puffed up and almost cooked.
Meanwhile, put the salmon fillets in a microwaveable dish and cover with cling film. Cook in the microwave on High for 2 mins until just cooked. Set aside to cool for 1-2 mins, then flake into chunky pieces. Mix the crème fraîche with the mustard in a small bowl and season.
Take the pastry out of the oven and flatten the middle area with the back of a spoon. Cover the base with the crème fraîche sauce, then scatter the spinach and salmon flakes over. Bake in the oven for a further 5 mins or until the pastry is cooked and golden. Serve with dressed mixed leaves.

Nutrition Facts : Calories 486 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1 milligram of sodium

Ingredients

320g sheet ready-rolled puff pastry
1 egg yolk , to glaze
2 skinless salmon fillets
3 tbsp crème fraîche
1 tbsp wholegrain mustard
large handful baby spinach
mixed leaves tossed with your favourite dressing, to serve

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Pat your salmon filets dry with a paper towel and sprinkle with a little bit of kosher salt and pepper. Heat olive oil in a large skillet over medium heat, until shimmering. Be careful that it doesn't smoke. You want your pan to be hot so the salmon doesn't stick to it and it gets nice and crispy. Add salmon, skin side down first and sear for 3 minutes, until brown and crispy. Flip and continue to cook for another 2-3 minutes or more, depending on the thickness of your salmon.
Remove the salmon from your pan, cover, and set aside. If there's a lot of excess oil in the pan, I prefer to wipe it with a paper towel. Add your butter along with the garlic and shallot, cooking for 1-2 minutes. Then add vegetable broth, red pepper flakes, and cream, bringing everything to a low simmer. Stir consistently until the sauce thickens and reduces a little bit. Add your spinach and stir until lightly wilted - around 3-4 minutes. Season the spinach with salt and pepper to taste.
Place creamed spinach on the plate and top with crispy salmon (you can remove the skin if you'd like). Top with parsley.

Salmon Spinach With Tartare Cream Recipes

SALMON AND SPINACH WITH TARTARE CREAM

This recipe is very good for entertaining and is easily doubled. Folding lemon juice, capers and chopped parsley through creme fraiche makes a quick and tasty sauce for salmon, trout or white fish.

SALMON & SPINACH TART

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