Recipe by Mary Platis and Laura Bashar

Sockeye Salmon with Spinach and Beet Greens

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Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

1 Hour, 40 Minutes
Diets

Ingredients

Salmon

  • 3-pound sockeye salmon fillet

  • 3 thin lemon slices

Marinade

  • 1/4 cup extra virgin olive oil

  • 1/4 cup white wine

  • 1 teaspoon lemon juice

  • 1/2 tablespoon Dijon mustard

  • 2 garlic cloves, chopped

  • 1/4 cup chopped fresh basil

  • 1/2 teaspoon chopped fresh parsley

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

Greens

  • 1 teaspoon extra virgin olive oil

  • 2 garlic cloves, chopped

  • 1 bunch beet greens, washed and coarsely chopped

  • 1 bunch fresh spinach, washed and coarsely chopped

Dressing

  • 1/4 cup extra virgin olive oil

  • juice from 2 lemons

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

Directions

Prepare the Salmon

1.

Place salmon in an oiled baking dish.

2.

Mix marinade ingredients together and pour marinade on the fish. Let fish marinate for 30 minutes.

3.

Preheat oven to 400 degrees Fahrenheit.

4.

Place lemon slices on top of salmon.

5.

Bake in oven for 15 to 20 minutes until fish flakes easily with a fork or has an internal temperature of 140 degrees Fahrenheit.

Prepare the Greens

1.

To prepare greens, add one teaspoon of olive oil to a large sauté pan and heat to medium. Add garlic and stir.

2.

Add greens and sauté until wilted, about five minutes.

3.

To make dressing place lemon juice, salt, and pepper in a small bowl. Whisk together. Slowly whisk in 1/4 cup olive oil until emulsified.

4.

Mix dressing with greens.

5.

Place greens and salmon on a large platter and serve.

About

Excerpted from Cooking Techniques with Olive Oil.

Sockeye Salmon with Spinach and Beet Greens

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