Involtini Of Salmon With Olive Sauce And Spinach Recipes

INVOLTINI DE SPINACHI

Steps:

• In a skillet heat olive oil until smoking. Dredge eggplant slices in flour and fry in skillet for about 1 minute. Turn slices and cook for another minute. Remove from skillet and drain on paper towels. Let cool for about 15 minutes. Blanch spinach in boiling salted water for about 3 minutes. Remove, drain, and chop coarsely. To a blender add chopped spinach, ricotta cheese, salt and pepper, to taste.
• Place 2 to 3 tablespoons of the spinach-ricotta mixture on 1 slice of eggplant. Roll up and serve with tomato sauce.
• In a saucepan, heat olive oil. Add garlic and cook for about 3 minutes. Add tomatoes, simmer for about 30 minutes. Season with salt and pepper.

BALSAMIC-GLAZED SALMON WITH SPINACH, OLIVES, AND GOLDEN RAISINS

Steps:

• Pour a few tablespoons water into heavy large nonstick skillet. Place over medium-high heat. Add 1 bag spinach (skillet will be full). Using 2 wooden spoons, turn and toss spinach until most of leaves are wilted, about 2 minutes. Add remaining spinach leaves in 2 batches. Turn and toss spinach until just wilted but still bright green. Transfer cooked spinach to strainer set over bowl.
• Wipe skillet dry if necessary. Add 1 tablespoon oil and heat over medium-high heat. Sprinkle salmon with salt and pepper. Place in skillet, skin side up. Sear until brown, about 3 minutes; turn fish. Cook until just opaque in center, 3 to 4 minutes. Transfer to plate; wipe skillet clean.
• Add 1 tablespoon olive oil to same skillet. Add chopped shallot, halved olives, and golden raisins. Stir 1 minute. Add spinach; toss until heated through, about 1 minute. Season to taste with salt and pepper. Mound spinach mixture on plates. Top with salmon.
• Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.

SALMON WITH SPINACH SAUCE

Steps:

• In a small bowl, combine spinach, mayonnaise, mustard, lemon juice and garlic salt; cover and refrigerate until serving., Place trivet insert and 1 cup water in a 3- or 6-qt. electric pressure cooker. Place salmon on trivet; sprinkle with lemon pepper and top with lemon slices. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in fish should read at least 145°., Discard lemon slices. Serve salmon with spinach sauce.

INVOLTINI OF SALMON WITH OLIVE SAUCE AND SPINACH

Steps:

• To make the sauce, slice the tomatoes lengthwise into thin strips and then crosswise to make small squares.
• Combine all the ingredients for the sauce, and stir to blend.
• To assemble the rest of the dish, soak the spinach in cold water to remove dirt. Remove the stems. Cook in boiling water for one or two minutes, until it is soft but still emerald green. Drain and rinse in cold water, or plunge into ice water to set color.
• Preheat the oven to 500 degrees.
• Slice the salmon diagonally, as if cutting smoked salmon, making the pieces about three-eighths of an inch thick. Fold the right half of one piece toward and below the other half, to make a ''7'' shape. Fold the left half over to make a rough triangle. Repeat for each slice.
• Put the oil and wine in a shallow, ovenproof casserole and add all the fish packages in one layer. Heat over a medium flame, just until the liquid comes to a simmer.
• Cover the casserole and heat in the oven for four minutes. Remove the casserole, and let it sit covered for one minute. The salmon should be rare in the middle.
• While the salmon is cooking, reheat the spinach briefly in a pan, adding a small amount of oil to prevent sticking. Add salt and pepper to taste, remembering that the sauce is salty.
• Put about a half a cup of cooked spinach leaves on each plate. Arrange two salmon packages over the spinach on each plate and spoon about a half of a teaspoon of olive sauce over each salmon package.