POACHED SALMON, SPINACH, AND POTATO SALAD
A warm brown-butter vinaigrette ties all the flavors in this hearty salad together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Combine potatoes and 1 tablespoon kosher salt in a straight-sided skillet; add enough water to cover. Boil until potatoes are easily pierced with the tip of a knife, 10 to 12 minutes. With a slotted spoon, transfer to a bowl; cover to keep warm. Generously season fish with kosher salt and pepper. Gently lower into skillet, skin-side down, adding more water if fish is not fully submerged. Return to a boil; then remove from heat, cover, and let stand until fish is just cooked through, 5 to 7 minutes (depending on thickness of fillet). Transfer to a plate, skin-side up; cover to keep warm.
- Melt butter in a medium saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat and immediately whisk in shallot, Dijon, and vinegar (mixture will foam and splatter). Season generously with kosher salt and pepper; cover to keep warm.
- Halve potatoes and toss with spinach, mint, and two-thirds of vinaigrette; divide evenly among 4 plates. Remove skin from fish; drizzle with remaining vinaigrette. Flake into several pieces, divide among salads, and serve, sprinkled with flaky salt.
POACHED SALMON SPINACH SALAD
From "The South Beach Diet" copyright 2003. This recipe uses leftover salmon from Poached Salmon with Cucumber Dill Sauce, which I will also post. However, I am "substituting" 2 poached fillets for those who want to make one and not the other.
Provided by WendyMaq
Categories Low Cholesterol
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet, heat 1 tablespoon of the oil over medium heat.
- When hot, saute the spinach for 1 1/2 minutes. Mix in the salt & pepper and divide among 4 plates.
- Heat the remaining tablespoon of oil in the skillet.
- Saute the onion and tomatoes over medium heat until the onion is tender, about 5 - 6 minutes.
- Arrange the salmon on the spinach and top with the tomatoes and onion. Garnish with parsley, if using.
Nutrition Facts : Calories 163, Fat 9.1, SaturatedFat 1.3, Cholesterol 29.2, Sodium 233.2, Carbohydrate 7.7, Fiber 2.6, Sugar 3.5, Protein 13.8
POACHED SALMON WITH SPINACH AND CHEESE
This is a recipe from Jyl Steinback's "Supermarket Gourmet Cookbook" that I received from Studentchef in the Spring 2009 Cookbook Swap. Although the recipe calls for salmon, I think that it would probably work well with cod or any firm white fish. The recipe also includes spinach, one of my children's favorite vegetables so it is tasty and healthy!
Provided by Jociecee
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine water, wine, bay leaf and green onion in a large skillet.
- Bring to a boil over high heat.
- Carefully add fish and return to a boil. Reduce heat to low, cover and simmer 8 to 10 minutes, until fish flakes easily with a fork.
- Remove fish and pat dry.
- Preheat broiler on high heat. Line a baking sheet with foil and spray with cooking spray.
- Sprinkle spinach with nutmeg and mix lightly. Arrange fish on baking sheet, top with spinach and sprinkle with cheese.
- Broil 1 to 2 minutes, until cheese is melted and lightly browned.
- Serve immediately and enjoy.
Nutrition Facts : Calories 232.8, Fat 8.6, SaturatedFat 2.8, Cholesterol 63.4, Sodium 230.2, Carbohydrate 4.4, Fiber 2.2, Sugar 1, Protein 29.1
SPINACH SALAD WITH POACHED EGGS
This Spinach Salad with Poached Eggs is a nutritious dish that's sure to please. Be sure to use cold eggs, straight from the refrigerator, because they will be easier to break and are more likely to hold their shape well during cooking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Fill a large skillet with 1 1/2 inches of water. Heat over medium heat just until bubbles appear on bottom; stir in 1 tablespoon vinegar.
- Break one egg into a cup; dip cup in water 20 seconds, then release egg. Repeat with remaining eggs. Cook until whites are just firm, 4 to 6 minutes. Remove with a slotted spoon. Drain on paper towels; trim edges with a knife.
- In a medium saucepan, cook bacon over medium-high heat, stirring occasionally, until browned, 4 to 6 minutes. Remove, and drain on paper towels. To the same pan, add shallot, and cook in bacon fat until soft, about 2 minutes. Add remaining 1/2 cup vinegar; boil over high heat until reduced to 1/3 cup, 2 to 3 minutes. Season with salt and pepper.
- In a bowl, toss spinach with bacon and hot vinaigrette. Divide among plates; top each with a poached egg.
Nutrition Facts : Calories 357 g, Fat 30 g, Fiber 5 g, Protein 12 g
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