Spice Crusted Salmon With Sautéed Potatoes Spinach Recipes

SALMON WELLINGTON

Steps:

• Season the salmon with salt and pepper to taste.
• In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
• Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute.
• Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.
• Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10X 14 inches.
• Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
• Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
• Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
• Line a baking sheet with parchment paper and place the salmon wellington seam side down.
• Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
• Bake at 390 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.

SALMON, SPINACH, AND POTATOES BAKED IN PARCHMENT

Steps:

• Preheat the oven to 400°F. Place a rimmed baking sheet in the oven to heat. Cut 2 pieces of parchment paper, each measuring 12 × 17 inches.
• Stir together the butter, capers, parsley, and garlic in a small bowl; set aside.
• Divide the potato slices between the parchment rectangles, layering them in stacks to form a bed (slightly larger than the salmon fillet) to one side of crease. Season with salt and pepper.
• Top each bed of potatoes with one-quarter of the shallots, followed by half the spinach. Place the salmon fillets on top of the spinach. Divide the remaining shallots evenly between the packets. Top each salmon fillet with 2 lemon slices (reserve the remaining slices for garnish). Dot with caper butter; season with salt and pepper.
• Fold the parchment paper over ingredients at the crease. Starting with one end of the paper and keeping the edges together, make small overlapping pleats the length of the paper, creasing tightly as you go and shaping the edge into an arc. The packet should resemble a half-moon.
• Carefully transfer the packets to the preheated baking sheet. Bake until the packets have puffed, 15 to 18 minutes. Transfer the packets to plates. Serve immediately, opening the packets at the table. Garnish with the remaining lemon slices.

WHISKEY-GLAZED SALMON WITH SALT-CRUSTED POTATOES

Steps:

• Make the potatoes: The potatoes should all be the same small size, about 1 inch in diameter, so cut any larger ones in halves or quarters. Place in a large saucepan with 4 cups water and add the salt. Bring to boil over high heat, then continue boiling until a paring knife slides through a potato easily, about 15 minutes.
• About 5 minutes before the potatoes are tender, start the salmon: Combine the sugar, whiskey and Worcestershire sauce in a large skillet, and bring to a boil over medium-high heat, stirring to dissolve the sugar. Season the salmon with salt and pepper, then add to the skillet skin side down (or the flat side if the fillets are skinless). Reduce the heat to medium-low and simmer until the salmon becomes opaque about halfway up the sides, about 5 minutes.
• Meanwhile, carefully tip the saucepan into the sink to pour out all but about 1/4 cup cooking water, keeping the potatoes in the pan. Return the saucepan to the stove with the potatoes and a thin layer of cooking water at the bottom, and set over high heat. Cook, shaking the pan often, until the liquid evaporates and the potatoes are crusted in a fine film of salt, about 5 minutes. The pan should be extremely dry and coated in salt and the potatoes will sound crackly when shaken.
• Flip the salmon and continue cooking until just opaque from top to bottom and a paring knife slides through with almost no resistance, about 5 minutes longer. If you started with a 1-inch-thick fillet, this will be medium-rare. The timing will vary depending on the thickness of your fish and your preferred doneness. If you'd like, use tongs to peel off and discard the skin if there is any. The glaze should have thickened and be syrupy.
• Divide the potatoes and salmon among serving plates and drizzle any glaze from the pan over the fish.

SEARED SALMON ON BABY SPINACH

Steps:

• Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add salmon; sauté until just opaque in center, about 4 minutes per side. Transfer to plate.
• Melt 1/2 tablespoon butter in same skillet. Add half of shallots and half of tarragon; sauté 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach; toss until wilted. Divide between plates.
• Melt remaining 1/2 tablespoon butter in same skillet over medium-high heat. Add remaining shallots and tarragon; sauté 30 seconds. Add wine and cream and boil until sauce is thick enough to coat spoon, about 3 minutes. Season with salt and pepper. Return salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach.

SPICED SALMON WITH SAUTEED GARLIC SPINACH

Steps:

• Heat the butter in a large saucepan. Once melted, add the garlic, then the spinach, stirring well.
• Mix in the lemon juice, season with the nutmeg, salt and freshly ground pepper. Cover the pan and turn off the heat.
• Set aside for 5 minutes until the spinach is slightly wilted.
• Meanwhile, preheat the broiler. Season the salmon fillets with the mace, black pepper and sea-salt.
• Place the salmon on the hot broiler and broil for 2 minutes, without moving.
• Turn the salmon fillets over and cook for a further 2 minutes, until a white residue appears around the edge of the salmon. Once this appears, remove the salmon and rest for 1 minute.
• Squeeze the lemon juice over the salmon just before serving. Serve the salmon with the spinach.