Salmon Florentine ~Molly

I found THE BEST salmon recipe the other day on Self.com. I've made it twice now, and I'll probably be making it again very, very soon. It's healthy (hence the reason it was on a health magazine's website), quick, and soooooo delicious.
Since I'm alone in my wolfpack, I cut the recipe in half and had plenty for my dinner and leftovers the next day. Oh, and I wilted about 2 cups of fresh spinach instead of using frozen because frozen is gross.

Serves 4

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

PREPARATION

1. Heat oven to 350°. Squeeze spinach of all excess liquid. Set aside. Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until soft, about 3 minutes. Add garlic; cook 1 minute more. Add spinach, tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes**. Add ricotta; stir to combine. Season with salt and pepper. Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet. Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15 minutes. 

   
   

   *I used onions because I don't have shallots just hanging out on my counter.

   **I'm not patient enough to wait that long, so I cooled mine for about 5 minutes, and it was just fine.

   
   

   No, I didn't take this picture. Oh, and I left out the part of the recipe that tells you to serve it over quinoa.

   

   
   

Salmon & Pasta Primavera ~ by D'Lynn

1 1/2 tsp Dill Weed
1 tsp Minced Garlic
1 tsp Minced Onion
1/2 tsp Coarse Ground Black Pepper
1/4 tsp Thyme Leaves
8 oz of Linguine Pasta
1 LB of cooked Salmon
4 1/2 Cups assorted cut-up, fresh, vegetables
1 Cup heavy Cream
3/4 Cup of Chicken Broth
1/2 Cup Parmesan Cheese
2 TBSP Butter
1/2 tsp salt

Cook Salmon. I put a large fillet on a double layer of foil on the BBQ grill, usually 7 min/inch of Salmon thickness. I shut the grill off and let it sit a bit to cool. Then I flip it onto a plate, peel the fish skin off, and then cut the Salmon into chunks.

Cook pasta in a large saucepan as directed on the package, add the fresh vegetables the last 3-4 minutes of cooking. Drain Well.

While Pasta is cooking, add remaining ingredients, except cheese into a saucepan. Heat it slowly to boiling, stirring constantly to make sure cream doesn't scald. Once it reaches boiling, reduce to simmer and add the cheese, continue stirring so that it doesn't all stick to the bottom of the pan, about 5 minutes.

Add pasta and veggies to sauce and fold together until sauce is evenly distributed through the dish. Turn out into a pasta bowl or plate and add the salmon, mix this in evenly.

*I opted for fresh broccoli and marinated artichoke hearts, but carrots, peas, and red bell peppers are nice additives as well. You may also use 1lb of shrimp, scallops, etc. for the seafood portion of the meal.

Salmon or Chicken Marinade ~ by Sarah

I love salmon, but let's face it, it pretty much tastes like whatever ingredients you use to prepare it.  This marinade recipe came from Wes's mom and it's delicious.  It can also be used on chicken...

Ingredients:
cracked pepper, to taste
1/4 c. olive oil
1/4 c. soy sauce
2 T rum (or a little more if you really like rum's flavor)
3 T lemon juice (freshly-squeezed or bottled)
5 whole cloves, smashed

Directions:
In a 9x13-inch baking dish, mix the above ingredients.  Place meat in marinade and refrigerate for a few hours.  Flip meat over and continue marinating for a few more hours.  Grill, bake, or fry meat in your desired fashion.  So good!