SALMON WITH SPINACH AND CHICKPEAS
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
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
SLOW-COOKED SALMON, CHICKPEAS, AND GREENS
Provided by Bobby Flay
Categories Fish Leafy Green Bake Dinner Seafood Salmon Chickpea Mustard Greens Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- For salmon:
- Preheat oven to 250°F. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 tablespoon oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and 1/4 cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture.
- Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30-35 minutes.
- For vinaigrette and assembly:
- Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper.
- Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels.
- Drizzle salmon with vinaigrette and top with capers.
HONEY LEMON GLAZED SALMON WITH SPINACH SAUTE
Full of fresh flavors.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F. Grate zest from lemon; set aside. Squeeze 1 tablespoon lemon juice into a small bowl. Add honey and mix well. Line a baking sheet with foil; spray foil with cooking spray. Place salmon fillets on baking sheet. Generously season with black pepper. Drizzle with half of the honey mixture. Roast salmon for 10 to 12 minutes or until fish is lightly browned and flakes easily. Brush on remaining glaze as needed. For a browner glaze, broil on HIGH the last few minutes of cooking.
- Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic and saute 3 to 5 minutes. Add spinach and white wine. Continue to saute until spinach is wilted and most of the liquid has evaporated. Stir in 1 teaspoon lemon zest, crushed red pepper and salt. Divide spinach evenly on top of salmon fillets; sprinkle with pine nuts. Serve immediately.
Nutrition Facts : Calories 335 calories, Carbohydrate 24.5 g, Cholesterol 67 mg, Fat 15.4 g, Fiber 2.6 g, Protein 24.8 g, SaturatedFat 2.9 g, Sodium 171 mg, Sugar 18.4 g
PEPPER-CRUSTED SALMON WITH GARLIC CHICKPEAS
Add a crunchy twist to a classic salmon recipe to create a simple yet special supper
Provided by Mary Cadogan
Categories Main course
Time 25m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/fan 170C/gas 5. Put the salmon fillets in a shallow ovenproof dish in a single layer. Roughly crush the peppercorns with a pestle and mortar, or tip into a cup and crush with the end of a rolling pin. Mix with the paprika, lime zest and a little sea salt. Brush the salmon lightly with oil, then sprinkle over the pepper mix. Bake for 12-15 mins until the salmon is just cooked.
- Meanwhile, tip the chickpeas into a colander, rinse well under cold running water, then drain. Heat the oil in a pan, add the garlic, then gently cook for 5 mins without browning. Add the chickpeas and stock, then warm through. Crush the chickpeas lightly with a potato masher, then add the spinach and stir well until the leaves are wilted. Add the lime juice and some salt and pepper, then heat through. Serve with the salmon.
Nutrition Facts : Calories 531 calories, Fat 3.2 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 1.01 milligram of sodium
SALMON AND SPINACH WITH CAPER SAUCE
Another great fish recipe based on one from the Low Fat Living Cookbook. The original recipe called for wrapping the salmon fillets in phyllo dough, for everyday meals I just use foil. (I always have a package of frozen mixed mushrooms from Trader Joe's on hand, so if I want to make this and don't have fresh mushrooms, the frozen ones work just as well). Sprinkling the spinach with some rice vinegar after baking makes this taste like the sautéed spinach and garlic served at P.F. Chang's.
Provided by Simply Chris
Categories Very Low Carbs
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sauce:.
- Melt the butter in a small saucepan over medium heat.
- Add the flour and whisk.
- Slowly stir in the broth.
- Add the mushrooms and reduce heat to low.
- Simmer for 30 minutes.
- Strain the sauce and discard the mushrooms.
- Return the sauce to the pan and add the capers.
- Season with salt and pepper.
- Keep warm on very low heat until ready to use.
- Fish:.
- While the sauce is simmering preheat the oven to 350°F.
- Melt the butter in a large non-stick skillet over medium heat.
- Add the garlic and cook for 1 minute.
- Add the spinach and cook for 5 minutes, or until just softened, stirring often.
- Season with the salt and pepper.
- Drizzle the lemon juice over the salmon.
- Spread 1/8 of the spinach mixture onto a sheet of foil that has been coated with non-stick spray (or use non-stick foil).
- Place one piece of salmon on the spinach.
- Top the salmon with another 1/8 of the spinach.
- For each packet bring the opposite edges of the foil together on top of the salmon and fold over several times.
- Twist the short ends to make a tight seal.
- Place the packages on a baking sheet and bake for 20 minutes.
- Serve with the sauce.
BAKED SALMON WITH SPINACH
Enhance the flavor of your baked salmon with our homemade balsamic glaze. This Baked Salmon with Spinach features the perfect blend of sweet and zesty flavors.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Mix first 4 ingredients until blended.
- Place fish in single layer in 13x9-inch pan sprayed with cooking spray; drizzle with half the dressing mixture. Turn to evenly coat both sides of fish fillets with dressing mixture.
- Bake 10 min. Remove pan from oven. Move fish to one side of pan. Add spinach to other side of pan; drizzle with remaining dressing mixture. Bake 3 to 5 min. or until fish flakes easily with fork.
Nutrition Facts : Calories 270, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 29 g
SALMON WITH WARM CHICKPEA, PEPPER & SPINACH SALAD
This wholesome grilled salmon dish is ready in just 20 minutes but makes a smart meal for two
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Heat the grill. Squash the pepper quarters flat and grill for 5 mins or until well blackened. Leave the grill on, then transfer the peppers to a bowl, cover with cling film and leave to cool slightly before peeling off the skins and cutting the flesh into strips.
- Make the dressing by whisking together the lemon zest, juice, smoked paprika, olive oil and seasoning. Toss half the dressing with the spinach leaves and divide between 2 bowls.
- Season the salmon and grill for 5 mins or until just cooked through. Meanwhile, heat the chickpeas in their canning liquid in a saucepan for 3-4 mins. Drain well, then mix with the remaining dressing and strips of pepper. Spoon over the spinach and top with the salmon to serve.
Nutrition Facts : Calories 481 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 39 grams protein, Sodium 1.02 milligram of sodium
SALMON WITH CHICKPEAS AND CAPERS
This healthy all-in-one dish includes tender and delicious salmon, chickpeas and wilted spinach, topped with divine sauce and capers. Do not omit the Vinaigrette - it makes the meal really special.
Provided by Laka
Categories European
Time 1h
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Mix and combine chickpeas and spinach and cover with the mixture bottom of an ovenproof baking dish.
- Place salmon fillets over spinach and chickpea mixture and drizzle with remaining olive oil. Bake in the oven for 25-30 minutes at 150°C until salmon is opaque in the center.
- Meanwhile, prepare vinaigrette: whisk shallot, lemon juice, mustard, honey and black pepper in a small bowl. Gradually whisk in olive oil.
- Cook capers in a small saucepan, without any oil, over medium-high heat until slightly crisp, about 30 seconds.
- Serve salmon over spinach and chickpeas, drizzle with vinaigrette and top with capers.
Nutrition Facts : Calories 1024.5, Fat 74, SaturatedFat 10.6, Cholesterol 92, Sodium 2612.8, Carbohydrate 40.8, Fiber 8.9, Sugar 5.9, Protein 52.4
LEMONY SALMON AND SPICED CHICKPEAS
Everything's better in bowl form, and this salmon dish flavored with a garlicky za'atar dressing is no exception.
Provided by David Tamarkin
Categories #cook90 Dinner Lunch Fish Seafood Salmon Chickpea Arugula Radish Lemon Small Plates Kid-Friendly Healthy Quick and Healthy
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a rack in lower third of oven; preheat to 300°F. Toss lemon slices in a large bowl with a drizzle of oil. Arrange slices in an even layer on a rimmed baking sheet. Set salmon on lemons. Season salmon all over with kosher salt and pepper, then drizzle and rub with some oil. Roast until salmon is just barely opaque in the middle, 12-17 minutes, depending on thickness. If you like your salmon well-done, cook it a few minutes longer, but keep in mind that you risk the chance it will dry out. Let salmon cool, then flake into medium-size pieces with a fork.
- Meanwhile, bring chickpeas, garlic, za'atar, and remaining 1/2 cup oil to a bare simmer in a small skillet over medium-low heat. Cook, stirring occasionally and reducing heat if needed, 10 minutes. Stir in 1/2 tsp. kosher salt (less if your za'atar is salty) and remove skillet from heat.
- Using a slotted spoon, transfer chickpeas to a medium bowl, leaving oil behind. Whisk lemon juice into oil; taste dressing and season with more kosher salt and a few grinds of pepper if needed.
- Toss arugula in a large bowl with 1 tsp. dressing. Divide among bowls along with radishes, chickpeas, and salmon (and lemons if desired); drizzle with more dressing. Sprinkle with sea salt and more pepper.
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- Heat oil in large skillet on medium-high heat. Add chickpeas with green onions and garlic, 4 to 5 min., until heated through and garlic softens. Add spinach and salt. Continue to sauté, 3 to 4 min. until spinach starts to wilt.
- Divide chickpea mixture onto 4 plates. Top each with piece of salmon and drizzle with melted butter and juices from steamer bags.
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