Best Steamed Salmon With A Creamy Citrus Sauce Over Spinach Recipes

SALMON WITH SPINACH SAUCE

Salmon with Spinach Sauce image

You won't have to fish for compliments with this tasty recipe. Poaching is a quick and healthy way to prepare an entree as delicate as fish, keeping it moist and tender while cooking. And the flavorful spinach sauce adds a pretty green accent to the pink salmon. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
1/3 cup mayonnaise
1-1/2 teaspoons Dijon mustard
1 teaspoon lemon juice
1/8 teaspoon garlic salt
2 salmon fillets (6 ounces each)
1/2 teaspoon lemon-pepper seasoning
4 slices lemon

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.

Nutrition Facts : Calories 533 calories, Fat 43g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 617mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 32g protein.

STEAMED SALMON AND SPINACH WITH SAN BAI SU

Steamed Salmon and Spinach with San Bai Su image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 (14 ounce) package firm tofu
1 (1 pound) skinless, boneless salmon fillet
1/4 cup light soy sauce
1/4 cup mirin
1/4 cup unseasoned rice wine vinegar
1 (1/2inch) piece fresh ginger, peeled and grated finely
Freshly ground black pepper
1 pound fresh spinach, washed and stemmed
3 scallions, washed and sliced thinly on the bias, for garnish
2 tablespoons toasted sesame seeds, for garnish

Steps:

Cut tofu into four slabs and place on a thin cotton towel or piece of cheesecloth to drain. Slice salmon fillet into eight slices, each about 3/4inch thick. Place two salmon strips skin side together in a round, yin yang patty and place on top of each piece of tofu.
In a small saucepan, bring to a boil the soy sauce, mirin, rice wine vinegar, ginger, and black pepper. Remove from heat and reserve.
Place a rack above boiling water in a large pot with a cover. Place tofu/salmon on rack in steamer, surround it with the spinach, and steam, covered, for 4 to 6 minutes.
To serve, place a tofu/salmon in each of four shallow bowls and arrange hot spinach around edges. Pour soy mixture over each and sprinkle with scallions and sesame seeds. Serve immediately.