Recipe courtesy of Le Marquise Caterers
Triangles of Salmon with Spinach, Tomato, and Seasonal Greens
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 868
- Total Fat
- 68
- Saturated Fat
- 12
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 47
- Cholesterol
- 117
- Sodium
- 1159
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
Ingredients
1 (15-ounce) salmon fillet, skinned and deboned
2 cups fresh spinach leaves
1 tablespoon chopped onion
2 cloves garlic, minced
1 tablespoon unsalted margarine
1 tablespoon extra-virgin olive oil
Pinch grated nutmeg
Kosher salt
Freshly ground white pepper
White wine
Tomato and Seasonal Greens Salad, as an accompaniment, recipe follows
Tomato and Seasonal Greens:
1/4 cup balsamic vinegar, reduced by 1/2
1/4 cup orange juice, reduced by 1/2
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground white pepper
Kosher salt and freshly ground white pepper
3 cups seasonal greens (mizuna, red oak lettuce, frisee, or mache)
1 medium tomato, thinly sliced
Directions
- Preheat oven to 375 degrees F.
- Melt margarine and olive oil in skillet over medium heat. Add onion and garlic saute until translucent. Add spinach, season with salt, pepper, and nutmeg and saute gently until tender. Remove from heat to cool.
- Slit the salmon fillet into 2 pieces. Season lightly with white wine, salt and pepper. Place the spinach in the center. Roll in plastic wrap. Place in a triangle mold. Repeat with the other piece of salmon. Steam in the oven about 20 to 25 minutes.
Tomato and Seasonal Greens:
- Mix the reduced balsamic vinegar, reduced orange juice, and extra-virgin olive oil in a bowl. Season with salt and pepper. Toss mixed greens in the dressing and plate with the sliced tomato.