atot cooks: lemon pepper salmon over wilted spinach

[LordSnailz]

I remember having something similar to this at one of the fancy restaurants in SF. I'm going to try and wing it but have two questions -

I put the salmon in the oven, does it have to be covered in foil or no? I'm leaning towards no, I think I can put it in there for 12-15mins., switch it to broil for 1-2mins. and it should done right?

Any suggestions for the spinach, I was just go throw it onto a pan with some olive oil, garlic and salt and pepper.

 

[vi edit]

I'd call it "cooked" spinach over wilted.

Even if it's the same thing "wilted" just sounds unappealing.

🙂

 

[theflyingpig]

That's disgusting. Why don't you just puke in a bowl and serve that instead. It would probably taste better.

 

[Jeff7181]

The foil is to prevent the salmon from drying out... it keeps moisture in so it basically steams and the outside doesn't get crusty and dry. So the choice is yours... do you want a soft and moist piece of fish all the way through, or a crusted outside and moist inside?

 

[MagnusTheBrewer]

You do not need to cover the fish in foil but, you may have better results searing both sides in a hot pan on the stove and then putting it in the oven for a few minutes. Don't overcook!

"Wilted" is fine. Cooked spinach sounds like you're dumping it over a can of spinach instead of using fresh.

What flavors are you using? Other than the lemon pepper I mean. Dressing of some kind?

 

[queenrobot]

I would cover the salmon with the seasonings for at least 10 minutes then take the cover off so it can get nice and brown. I don't really know about the spinach, I have never cooked it. If it cooks like Kale then it will only take a few minutes of light tossing in the skillet for it to be done.

 

[LordSnailz]

bah, wilted was what I remember was on the menu!

yeah, the only thing about the salmon is the timing, I don't want to overcook the thing ... but I'll keep an eye on it since it's only 12-15mins.

For salmon, lemon pepper, for the spinach, just some garlic+shallots and maybe some capers.

 

[MagnusTheBrewer]

Originally posted by: LordSnailz
bah, wilted was what I remember was on the menu!

yeah, the only thing about the salmon is the timing, I don't want to overcook the thing ... but I'll keep an eye on it since it's only 12-15mins.

For salmon, lemon pepper, for the spinach, just some garlic+shallots and maybe some capers.

I would recommend a vinaigrette of some kind for your salad.

 

[Tiamat]

For the salmon, 10 minutes per inch of thickness at 450. I usually bake the fish for 11 minutes in the oven skin side down. I generally season with kosher salt, red pepper flakes, and fresh ground pepper. Slice up half a lemon thinly and place lemon slices on both sides of the fish. Put some olive oil on the skin side of the fish. Other half of lemon mixes with 2 tbsp butter and finely chopped flat-leaf parsley and chives for a lemon-herb butter.

I haven't tried spinach, usually I just stick with asparagus.

 

[tenthumbs]

Spinach goes well with salmon but I wouldn't do much more than steam it. Then I'd consider a white wine butter and lemon sauce to drizzle over the whole plate.

Also, spinach will cook down considerably. You'll need a lot more fresh spinach to start out with than you think.

Cover the salmon and let it rest a few minutes after taking out of the oven. Otherwise it will dry up quickly. A little undercooked is when you should take it out of the oven.

 

[Lola]

Be careful with the spinach... Use baby spinach as it will be more tender and less bitter. Put double the amount that you plan to consume in the pan as it cooks down very much. Saute it with a little bit of olive oil and garlic. Don't burn the garlic though as it will char very quickly.
Also, don't "wash" the pan with the spinach. Let it cook down with the lid on then lightly toss it almost before it looks done. Finish it off with a small pinch of nutmeg. (it really enhances the flavor).

 

[LordSnailz]

sweet, thanks for the tips guys! 🙂

 

[moshquerade]

Originally posted by: LordSnailz
I remember having something similar to this at one of the fancy restaurants in SF. I'm going to try and wing it but have two questions -

I put the salmon in the oven, does it have to be covered in foil or no? I'm leaning towards no, I think I can put it in there for 12-15mins., switch it to broil for 1-2mins. and it should done right?

Any suggestions for the spinach, I was just go throw it onto a pan with some olive oil, garlic and salt and pepper.

Like this?

http://glutenfreemommy.com/bla...r-salmon-with-spinach/

 

[LordSnailz]

Originally posted by: moshquerade

Originally posted by: LordSnailz
I remember having something similar to this at one of the fancy restaurants in SF. I'm going to try and wing it but have two questions -

I put the salmon in the oven, does it have to be covered in foil or no? I'm leaning towards no, I think I can put it in there for 12-15mins., switch it to broil for 1-2mins. and it should done right?

Any suggestions for the spinach, I was just go throw it onto a pan with some olive oil, garlic and salt and pepper.

Like this?

http://glutenfreemommy.com/bla...r-salmon-with-spinach/

ah, yup, that's the picture I'm shooting for 🙂

 

[moshquerade]

Originally posted by: LordSnailz

Originally posted by: moshquerade

Originally posted by: LordSnailz
I remember having something similar to this at one of the fancy restaurants in SF. I'm going to try and wing it but have two questions -

I put the salmon in the oven, does it have to be covered in foil or no? I'm leaning towards no, I think I can put it in there for 12-15mins., switch it to broil for 1-2mins. and it should done right?

Any suggestions for the spinach, I was just go throw it onto a pan with some olive oil, garlic and salt and pepper.

Like this?

http://glutenfreemommy.com/bla...r-salmon-with-spinach/

ah, yup, that's the picture I'm shooting for 🙂

i'll be right over. 😀