Time 25m Yield 4 Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Spray salmon with olive oil and place in a baking dish. Season with sea salt, black pepper, basil, and 1 1/2 tablespoons crushed garlic. Combine cream, 12 spinach leaves, remaining crushed garlic, salt, black pepper, and cayenne pepper in a food processor. Blend until smooth and pour mixture over salmon in the baking dish. Cover with remaining spinach leaves and shredded mozzarella cheese. Bake in the preheated oven until cheese is melted and salmon flakes easily with a fork, 15 to 20 minutes.
Time 42m Yield 4 servings (1 serving = 1 piece salmon) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F. Using your hands, squeeze spinach of all excess liquid. Heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook for 3 minutes until they begin to soften. Add garlic and cook for 1 minute more. Add spinach, sun-dried tomatoes, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook an additional 2 minutes. Remove from heat and let cool approximately 10 minutes. Add ricotta and stir to combine. Season with additional salt and pepper, to taste. Using your hands, pack approximately 1/2 cup spinach mixture on top of each salmon fillet, forming mixture to the shape of the fillet. Place fillets on a rimmed baking sheet or glass baking dish and bake for 15 minutes, until salmon is cooked through.
Time 45m Yield 4 , 4 serving(s) Number Of Ingredients 10 Steps:
Preheat oven at 350. Squeeze spinach of all excess liquid. Set aside. Heat oil in a large skillet, and add shallots, after a few minutes add garlic and cook about a minute more. Add spinach, tomatoes, salt and pepper, and red pepper flakes. Cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes. Add ricotta; stir to combine. Season with salt and pepper. Pack about 1/2 cup spinach mixture on top of each fillet. Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15-20 minutes. Serving suggestion: with Brown Rice or Rice Pilaf.
Time 25m Yield 4 Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Spray salmon with olive oil and place in a baking dish. Season with sea salt, black pepper, basil, and 1 1/2 tablespoons crushed garlic. Combine cream, 12 spinach leaves, remaining crushed garlic, salt, black pepper, and cayenne pepper in a food processor. Blend until smooth and pour mixture over salmon in the baking dish. Cover with remaining spinach leaves and shredded mozzarella cheese. Bake in the preheated oven until cheese is melted and salmon flakes easily with a fork, 15 to 20 minutes.
Time 30m Yield 2 serving(s) Number Of Ingredients 9 Steps:
In a hot saute pan, add butter and as it begins to smoke, add salmon, spinach and shallots and cook on medium to low heat for 3 minutes. Flip salmon over and add heavy cream. Cover and reduce cream by half. In a small bowl, mix bread crumbs with mozzarella. When cream is reduced by half, after 8-10 minutes, salt and pepper salmon to taste. Remove salmon from pan and top with spinach, then with the crumb-cheese mixture. Put fish on broiler pan and reserve cream sauce. Place under boiler until the cheese is melted. Finish with the remaining cream sauce and serve.
Number Of Ingredients 10 Steps:
Drain and flake salmon, removing skin and bones. Add enough milk to salmon liquid to make 1 1/2 cups. Add flour to melted butter in saucepan; stir with wire whisk till blended. Meanwhile, bring milk mixture to a boil; add all at once to butter-flour mixture, stirring vigorously with whisk till sauce is thickened and smooth. Season with mustard, salt, and Tabasco. Mix in 1 cup cheese and onion. Place spinach in 4 individual greased casseroles; top with salmon and sauce; sprinkle with remaining cheese. Bake at 425° for 15 minutes uncovered.
