Sockeye Salmon with Spinach and Beet Greens Recipe

Sockeye salmon is sometimes called red or blueback salmon, due to its coloring. They are blue tinged with silver in color while living in the ocean. When they return to spawning grounds, their bodies become red and their heads turn green. Cook one up and enjoy the flavor and texture that makes any meal delicious.

 

 

 

 

 

One 3-pound sockeye salmon fillet

3 thin lemon slices

 

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 fresh basil, chopped

1/2 teaspoon fresh parsley, chopped

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

 

1 teaspoon extra virgin olive oil, divided

2 garlic cloves, chopped

1 bunch beet greens, washed and coarsely chopped

1 bunch spinach, washed and coarsely chopped

 

2 teaspoons extra virgin olive oil

divided juice from 2 lemons

1 teaspoon salt

1/2 teaspoon freshly ground pepper

 

 

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 400ºF.

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 140ºF.

6. To prepare greens, add 1 teaspoon of olive oil to a large sauté pan and heat to medium. Add garlic and stir.

7. Add greens and sauté until wilted, about 5 minutes.

8. 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.

9. Mix dressing with greens.

10. Place greens and salmon on a large platter and serve.