ADVERTISEMENT
- Real Recipes from Real People -

Recipe: Pan-Roasted Salmon With Spinach Salad and Crab Vinaigrette

Main Dishes - Fish, Shellfish
Pan-Roasted Salmon With Spinach Salad and Crab Vinaigrette

4 (7-ounce) skin-on fillets king or Atlantic salmon
Salt and fresh-ground black pepper, to taste
4 tablespoons oil
6 ounces crinkly or flat-leaf spinach, washed, dried and stemmed
1 red bell pepper, seeded, roasted, peeled and chopped
1/2 cup very thin-sliced fennel bulb (anise)
3 to 4 tablespoons Fathom's Crab Vinaigrette (recipe given)

Preheat oven to 400 degrees. Season salmon with salt and pepper on both sides. In a nonstick ovenproof skillet, place oil over medium-high heat. Sear fillets, skin side down, until crispy. Flip fish and place in oven 5 minutes.

Meanwhile, in a large bowl, combine the spinach, peppers and fennel. Toss with vinaigrette. Season with salt and pepper. Divide salad among 4 plates and top each with a salmon fillet. Makes 4 servings.

Per serving (includes 3 tablespoons Fathom's Crab Vinaigrette): 461 calories, 58 percent calories from fat, 42 grams protein, 5 grams carbohydrates, 1 gram total fiber, 30 grams total fat, 114 milligrams cholesterol, 142 milligrams sodium.

How to roast and peel a pepper: Cut the pepper in half. Remove seeds and place cut side down on a baking sheet. Place as close as possible to the element of a preheated broiler. Let broil about 10 minutes or until skin is blistered and charred. Remove from broiler and place pepper halves in a paper bag. Seal and let cool 20 minutes. Use a sharp paring knife to peel away skin. Holding the pepper under running cold water can also help remove the loosened skin.

Recipe adapted from one from Fathom in Palm Beach.

Fathom's Crab Vinaigrette

1/2 teaspoon Dijon mustard
1 small shallot, finely diced
1/2 teaspoon chopped fresh tarragon
1/3 cup white balsamic vinegar
2 teaspoons fine-chopped chives
2 teaspoons sugar
2/3 cup olive oil
21/2 tablespoons crabmeat (2.25 ounces)

Combine mustard, shallots, tarragon, vinegar, chives and sugar in a nonreactive bowl. Slowly drizzle in the oil, whisking constantly until thick. Fold in the crabmeat. Makes 1 cup.

Per (1-tablespoon) serving: 88 calories, 92 percent calories from fat, .89 gram protein, 1 gram carbohydrates, .01 gram total fiber, 9 grams total fat, 3 milligrams cholesterol, 20 milligrams sodium.

Although the chef uses rock crabmeat, we used Reese brand crabmeat with 15 percent leg meat and it worked fine.

Recipe adapted from one from Fathom in Palm Beach.

Pam
"Stressed is desserts spelled backwards!"

E PLURIBUS UNUM

Eventually
Peace Love Unity and Respect Inevitably Blossom
in the Understanding Spirit:
Universal Nexus Underlying the Matrix
A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.
MsgID: 3119968
Shared by: Pam~Gator Town, FL
In reply to: Recipe: Letter P Recipes (44)
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (47)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Betsy at Recipelink.com
2
  Gladys/PR
3
  Kimberly from Nebraska
4
  Gladys/PR
5
  Gladys/PR
6
  Gladys/PR
7
  Gladys/PR
8
  Gladys/PR
9
  Gladys/PR
10
  Gladys/PR
11
  Gladys/PR
12
  Gladys/PR
13
  Gladys/PR
14
  Gladys/PR
15
  Gladys/PR
16
  Gladys/PR
17
  Gladys/PR
18
  Gladys/PR
19
  Gladys/PR
20
  Gladys/PR
21
  Gladys/PR
22
  Pam~Gator Town, FL
23
  Pam~Gator Town, FL
24
  Pam~Gator Town, FL
25
  Pam~Gator Town
26
  Pam~Gator Town, FL
27
  Pam~Gator Town, FL
28
  Pam~Gator Town, FL
29
  Pam~Gator Town, FL
30
  Pam~Gator Town, FL
31
  Pam~Gator Town, FL
32
  Pam~Gator Town, FL
33
  Pam~Gator Town, FL
34
  Pam~Gator Town, FL
35
  Pam~Gator Town, FL
36
  Pam~Gator Town, FL
37
  Pam~Gator Town, FL
38
  Pam~Gator Town, FL
39
  Pam~Gator Town, FL
40
  Pam~Gator Town, FL
41
  Pam~Gator Town, FL
42
  Pam~Gator Town, FL
43
  Pam~Gator Town, FL
44
  Pam~Gator Town, FL
45
  Pam~Gator Town, FL
46
  Gladys/PR
47
  Pam~Gator Town, FL
48
  sage, bethpage, ny
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Pan-Roasted Salmon With Spinach Salad and Crab Vinaigrette
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix