Saturday, August 7, 2010

Salmon and Spinach with Oven Roasted Portabello Mushrooms

The marriage of flavors and colors between Salmon and Spinach along with slices of fresh lemon create a truly inspired dish.  I decided to serve them with oven roasted Portabello Mushrooms.  The Portabellos turned out crunchy on the outside while super moist, juicy and flavorful on the inside.  With a base of plain yogurt, the tartar sauce is one of the lightest you will find, but also super easy to make!

This entire meal can be made in just over 30 minutes and is perfect for all levels of experience.  Delightful meal for entertaining; easy to prepare and beautiful on the plate.

Easy and complete dinner for 4


Ingredients for the Tartar:
1/2 Cup plain yogurt
1/2 dill pickle finely chopped
1 T. Capers
1 T. Lemon Juice
Salt and Pepper, just a smidgen of each
Ginger 1/2 teaspoon minced
2 T. finely chopped fresh Dill
1 Small Shallot finely chopped



Mix all ingredients together and chill while making the Salmon and mushrooms.



Ingredients for the Mushrooms:
2 large Portabello Mushrooms sliced about 1/4 inch thick.
1 Cup Panko (Japanese Bread crumbs)
1/2 Cup Parmesan Cheese grated
2 Eggs
2 T. milk
Salt and Pepper, just a smidgen of each





1. Mix together the panko, cheese, salt and pepper.
2. Beat the eggs with the milk.
3. Dip the mushrooms int he egg and then into the panko/cheese mixture making sure to coat well.
4. Place mushrooms on non stick baking sheet
5. Bake in preheated 425 degree oven for 10 minutes
6. Turn mushrooms over and bake another 8 minutes







Ingredients for the Spinach:
1 medium onion finely chopped
2 T. Olive Oil
1 Package fresh baby spinach
Salt and Pepper

1. Saute onion in olive oil until translucent and soft
2.  Add the spinach and sprinkle with salt and pepper (Pan will be VERY full)
Cover and  saute over med/low heat while you cook the salmon.




Ingredients for the salmon:
 1 1/2 to 2 pounds fresh salmon fillets
2 T. Olive oil

1. Heat a large frying pan and add the oil.
2. Place salmon in pan skin side down and saute for 5 minute
3. Turn salmon over and cook another 2-3 minutes





Serve the salmon resting on the spinach and topped with tartar sauce or on the side.  I served the mushrooms in individual ramekins just for fun.  You could serve them on a separate plate also.

2 comments:

  1. your salmon looks perfectly done! and I never thought of using yogurt for the tartar, what a great idea! But most of all I love those portabello mushrooms, they look so very very good!!!

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