PAN-SEARED SALMON WITH PEAR AND WALNUT SPINACH SALAD
Wild salmon has less saturated fat, fewer calories, and 5 to 10 times fewer contaminants and persistent organic pollutants (POPs) than farm-raised (in early studies, POPs have been linked to impaired brain development, type 2 diabetes, and obesity). There's no need to give up all farmed salmon, and eating some is always better than none. Aim to eat at least 1 to 2 servings of omega-3-rich fatty fish weekly.
Provided by Sidney Fry, MS, RD
Time 30m
Yield Serves 4 (serving size: 1 fillet and about 2 cups salad)
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F.
- Finely chop or grind 2 tablespoons walnuts. Combine finely chopped walnuts, 2 tablespoons olive oil, 2 tablespoons cheese, and next 5 ingredients (through 1 teaspoon water) in a small bowl. Add garlic and 1/4 teaspoon salt, stirring with a whisk.
- Sprinkle salmon with remaining 1/4 teaspoon salt and pepper. Heat a large cast-iron skillet over high. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add salmon, skin side down; cook 3 minutes or until skin begins to brown, gently pressing fillets. Place pan in oven (salmon should still be skin side down). Bake for 4 to 5 minutes or until desired degree of doneness.
- Combine kale, spinach, and pear in a large bowl. Add 4 tablespoons dressing; toss to coat. Divide kale mixture evenly among 4 plates, and sprinkle evenly with remaining 2 tablespoons cheese and remaining 2 tablespoons walnuts. Top each salad with 1 fillet. Drizzle fillets evenly with remaining dressing.
Nutrition Facts : Calories 427, Carbohydrate 15 g, Cholesterol 89 mg, Fat 22.5 g, Fiber 4 g, Protein 44 g, SaturatedFat 4.4 g, Sodium 571 mg, Sugar 7 g
SPINACH SALAD WITH PAN SEARED SALMON
This spinach salad is delightful. The seared salmon pairs well with the spinach salad and the light Bleu cheese dressing. Although the seasoning in the salmon is minimal, it's delicious. The salad dressing is creamy and loaded with Bleu cheese flavor, but it's not heavy. Adding the toasted walnuts gives the savory salad some...
Provided by Pat DiMercurio
Categories Salads
Time 25m
Number Of Ingredients 20
Steps:
- 1. To make the dressing: whisk together all dressing ingredients in a small bowl. Set aside.
- 2. Put spinach in a large bowl.
- 3. Slice the mushrooms and add to the spinach.
- 4. Toss with the dressing, using about half. If the salad looks too dry add more dressing.
- 5. Heat a cast iron skillet on medium-high heat. Cut the salmon into two pieces. Brush lightly with EVOO and season with salt, pepper, and a little smoked paprika if you have it.
- 6. Place the salmon into the skillet and sear on both sides, 3 minutes on each side, or to your preference.
- 7. Remove from pan and place on a cutting board.
- 8. Plate the salad onto two dinner plates.
- 9. Slice the egg with an egg slicer or with a small knife and place on the side of the salad as a garnish. Use half of the egg for each plate.
- 10. Sprinkle half the walnuts on top of each salad.
- 11. Cut the salmon filets on an angle into strips with a sharp knife. Using the side of the knife lift the salmon and fan over the salad.
- 12. Drizzle any left over dressing over the top of the fish. Serve with warm rolls or garlic bread.
PAN SEARED SALMON WARM SPINACH SALAD
My sister attended a cooking class and she sent me this recipe, it's not just pretty on the plate but also delicious.
Provided by MaryEllyn Thomas @MaryEllynThomas
Categories Fish
Number Of Ingredients 9
Steps:
- Preheat oven to 375. Heat 3 Tbl olive oil until smoking. Sprinkle salmon with salt and pepper and carefully place in the saute pan.
- Sear the salmon for 3-4 minutes on each side, or until the salmon has a golden crust.
- Remove salmon from pan and place in oven to finish approximately 5 minutes
- While salmon is finishing, pour out the used oil from the saute pan, but do not clean. Add fresh 2 tbl of olive oil and heat until just smoking. Add the cherry tomatoes to the pan and cook for 1 minute. Add fresh garlic to the pan and cook 1 minute, Add the baby spinach to the pan and cook for 1 minute constantly fluffing the tongs. Remove from heat, add Parmesan cheese, and fluff until melted into the spinach.
- Plate the spinach mix. Remove salmon from oven and serve over the spinach. Squeeze the juice of the lemon over the salmon and serve
PAN-SEARED SALMON WITH KALE AND APPLE SALAD
The star of this dish is the kale salad. It's crunchy, tangy and sweet!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring the salmon to room temperature 10 minutes before cooking.
- Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
- While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.
- Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
- Divide the salmon, salad and rolls evenly among four plates.
PAN SEARED SPINACH
This is quick and delicious! This was served as a "chef's" selection at a favorite dining place we frequent. Asked the waitress what it was and she had the chef come out and he shared this with me! Must try!
Provided by AZ Barrel Racer
Categories Vegetable
Time 13m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium high heat.
- Add butter and garlic, be careful not to scorch the butter!
- Cook garlic until slightly brown.
- Add red onion slivers cook until soft about 2 minutes.
- Add baby spinach leaves and toss until just warm.
- DO NOT OVER COOK.
- You want the spinach to be a little crisp.
- Season with fresh ground salt and pepper.
- Serve immediatly.
- ENJOY!
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