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Sockeye Salmon with Spinach and Beet Greens #Recipe

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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.
For an elegant yet simple dinner, marinate salmon in wine and lemon and serve with a healthful serving of greens. Do
not marinate the salmon for more than 60 minutes or the marinade will begin to “cook” the fish.
Sockeye Salmon with Spinach and Beet Greens #Recipe
SERVES 4
PREP TIME: 15 MINUTES / MARINATE TIME: 30 MINUTES
COOK TIME: 30 MINUTES

Sockeye Salmon with Spinach and Beet Greens Ingredients:

SALMON
One 3-pound sockeye salmon fillet
3 thin lemon slices
MARINADE
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
GREENS
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
DRESSING
2 teaspoons extra virgin olive oil
divided juice from 2 lemons
1 teaspoon salt
1/2 teaspoon freshly ground pepper

 Sockeye Salmon with Spinach and Beet Greens Recipe Directions:

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.
Recipe from COOKING TECHNIQUES AND RECIPES WITH OLIVE OIL
By Mary Platis and Laura Bashar
Two Extra Virgins / April 2014
www.TwoExtraVirgins.com

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Erinzen

Tuesday 12th of January 2016

This dish remind me of dish make of raw fish and vegetable of the Easter. But of course, without the raw fish. There’s a balance between color and taste for sure. Absolutely love it.

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