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How To make Spaghetti with Salmon and Sorrel (Or Spinach)

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4 oz Cooked and flaked salmon
1 oz Fresh sorrel (or spinach) *
2 oz Broccoli florets
8 oz Fresh spaghetti
Lemon juice and butter 2 tb Freshly grated Parmesan
*Note: Amount given for sorrel (or spinach) is for trimmed weight. Take some sorrel or spinach leaves and roll them up tightly, a few at a time. Snip across with scissors to make fine green ribbony shreds. Chop the broccoli florets into very small pieces indeed, and bring a large pan of salted water to the boil for cooking the pasta. Melt 2 oz butter in a flameproof casserole suitable for bringing to table. Add the broccoli, stir to coat with fat, cover with a lid and cook gently for just 1 minute. Add a very generous grinding of pepper, some salt and 2 teaspoons lemon juice (or quite a bit more lemon if using spinach). Shake the casserole to distribute the flavourings, then scatter the flaked fish over the broccoli but do not stir it in. Cover and leave over very gentle heat for just 3 minutes or so. Meanwhile cook the pasta. Draw the casserole away from the heat. Add the well drained pasta, the Parmesan and most of the sorrel or spinach ribbons. Toss quickly, gently and thoroughly so that every strand of pasta is anointed with butter and prettily flecked with the pink and green of the salmon and vegetables. Check the seasoning, sprinkle the remaining ribbons of greenery over the top and serve straight away, accompanied by wedges of lemon instead of the ubiquitous bowl of grated Parmesan cheese. Source: Philippa Davenport in "Country Living", June 1987. Typed for you by Karen Mintzias

How To make Spaghetti with Salmon and Sorrel (Or Spinach)'s Videos

Seared Salmon with Sautéed Spinach & Baked Potato | Skillit Cooking: Simple, Easy Recipes

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Seared Salmon with Sautéed Spinach & Baked Potato

A hot, buttery baked potato, juicy, flaky salmon, and healthy, nutritious spinach. Sounds like dinner to us. Luckily for you, this recipe couldn’t be simpler.

Ingredients:
-salmon
-spinach
-potato
-oil or butter

Seasoning:
-1 part salt
-1 part black pepper

Instructions:
Step 1: Preheat oven to 400 F, poke a few holes in the potato, and bake for an hour until inside of the potato is soft
Step 2. Oil and season salmon
Step 3. Heat oil or butter in a pan over medium heat
Step 4: Cook salmon skin-side down for 2-3 minutes per side. Reduce heat to low, flip salmon, cover, and cook salmon 5 more minutes.
Step 5: Heat oil or butter in a pan over medium heat
Step 6: Saute spinach for 3-5 minutes, until spinach is wilted, but not burned. Add more oil or butter to spinach, if necessary.
Step 7: Plate the salmon, spinach, and baked potato together and enjoy!
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About Skillit

Skillit is about giving you the skills to cook for yourself. Behind the app are two guys, who shared a common desire: to cook quick, easy and healthy meals to fuel our active lifestyle. We've found that like anything worthwhile, getting started is the hardest part. Between Buzzfeed, Pinterest and the plethora of food blogs on the Internet, it’s hard not to be inspired. But how exactly do you get started? We suggest right here, with us. Our training videos and step-by-step recipes are here to whisk away your kitchen qualms. From how to dice an onion to making a meal with what’s already in your cupboard, we’re here to help you skillit in the kitchen.
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Pesto Crusted Salmon

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This Salmon Frittata From Eric Adjepong Will Steal The Show At Brunch | Chefs At Home

Eric Adjepong—“Top Chef” all-star and Bowery Farming culinary advisor—will have you ready for brunch in no time with his Salmon Frittata! Beautifully balanced with the vibrant green from homemade pesto and fresh arugula, this frittata is made even more flavorful with the addition of goat cheese and smoked salmon. Adding spinach to the pesto helps keep the color bright green, and you’ll have leftovers to use in pasta, salads, or for spreading on cooked chicken and fish. The bold, vivid flavors in this surprisingly simple dish will steal the show at your next brunch!

#EricAdjepong #Salmon #Frittata #Recipe #ChefsatHome #FoodandWine

00:00 Introduction
00:29 Pesto
01:42 Salmon & Arugula Frittata with Pesto
04:22 Final Result
05:22 Taste Test

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This Salmon Frittata From Eric Adjepong Will Steal The Show At Brunch | Chefs At Home

Cook's Table: Episode1 Salmon & Spinach (Sorrel)

Error correction: In 4m50s, the cooking duration of Salmon should be 15 seconds on one side, not 15 minutes.
Making French cuisine at home. This episode shows how to make Chef Pierre's famous Salmon & Sorrel with available ingredients in my kitchen.

Honey Jerk Salmon || TERRI-ANN’S KITCHEN

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