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Salmon Florentine

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Yield: 4 Servings

Ingredients:

2 packages (10 oz each) frozen spinach, thawed
1 tablespoon olive oil
1/4 cup minced shallots
2 teaspoons minced garlic
5 sun-dried tomatoes, chopped
1/2 teaspoon salt, plus more to taste
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup part-skim ricotta
4 skinless salmon fillets (6 oz each), rinsed and patted dry
1 recipe Quinoa Pilaf With Pine Nuts

Quinoa Pilaf With Pine Nuts
1/2 cup quinoa
1 cup low-sodium chicken broth
2 teaspoons olive oil
1/2 large onion, chopped
2 tablespoons pine nuts, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes
2 tablespoons fresh parsley, chopped

Directions:

1. Heat oven to 350°. Squeeze spinach of all excess liquid. Set aside. Heat oil in a large skillet over medium heat.

2. Add shallots; cook, stirring, until soft, about 3 minutes.

3. Add garlic; cook 1 minute more. Add spinach, tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more.

4. Remove from heat; let cool about 15 minutes. Add ricotta; stir to combine. Season with salt and pepper.

5. Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet.

6. Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15 minutes. Serve with Quinoa Pilaf With Pine Nuts.

Quinoa Pilaf With Pine Nuts
1. Bring quinoa and broth to a boil in a medium saucepan. Reduce heat to low; cover; simmer until quinoa absorbs liquid, about 15 minutes.

2. Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until onion begins to brown, about 6 minutes. When quinoa is done, fluff with a fork and transfer to a serving bowl.

3. Stir in onion, pine nuts and parsley. Season with salt and pepper.


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