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Salmon and Warmed Greens
15 Oct 2007
Herbed Pan Roast of Salmon with Warm Greens and Herb Vinaigrette
This delicious and healthy recipe is packed with calcium and vitamin K
t's easy to get enough dietary calcium and other nutrients needed for bone health by selecting the right foods combined in a delicious recipe. Here's one of my favorite recipes that brings salmon and mixed greens together. Salmon is not only rich in omega 3 fatty acids, and protein but also contains 490 mg of calcium per serving. Consider wild Alaskan Salmon to limit pesticide and mercury contamination. Fresh greens are also good sources of calcium but also contain vitamin K, both of which together strengthen bone. Vegetables such as greens also provide important nutrients like potassium, and magnesium.
Herbed Pan Roast of Salmon with Warm Greens and Herb Vinaigrette
Recipe courtesy of Emeril Lagasse, 2005
Herb Vinaigrette, recipe follows
4 (6-ounce) salmon fillets, skin and pin bones removed
1 teaspoon kosher salt
1 teaspoon freshly ground white pepper
4 teaspoons Dijon mustard
1 1/2 cups chopped fresh assorted herbs such as basil, chervil, chives, tarragon, dill, or any other herb of your choice (We used 2 (1-ounce) packages Emeril's Seafood Roasting Herb Blend)
2 tablespoons clarified butter or olive oil
1 cup water
Warm Greens, recipe follows
Prepare the Herb Vinaigrette, and set aside. Preheat the oven to 350 degrees F.
Sprinkle the salmon fillets on both sides with the salt and pepper. Spread the mustard on both sides of each fillet, dredge them in the chopped herbs, and press the herbs onto the fillets with your hands.
Heat the butter or oil in a 10-inch, ovenproof, nonstick skillet over high heat until very hot. Place the salmon fillets in the skillet and cook for about 1 minute per side, turning carefully so not to damage the herb crust. Place the skillet in the oven and roast for about 5 minutes for medium, 10 minutes or longer for well done.
While the salmon is baking, prepare the Warm Greens.
To serve, place 1 serving of the greens on each plate, top with a salmon fillet, and drizzle with additional vinaigrette.
Herb Vinaigrette:
1/4 cup tarragon, basil, or other herb vinegar
2 tablespoons minced shallots
1 tablespoon minced garlic
1/4 cup assorted chopped fresh herbs (combine basil, tarragon, cilantro, parsley or oregano)
1 teaspoon kosher salt
15 turns freshly ground black pepper
3/4 cup olive oil
Combine the vinegar, shallots, garlic, herbs, salt, and pepper in a bowl. Slowly whisk in the oil and continue whisking until thoroughly emulsified. Use immediately or store, refrigerated, in an airtight container for 3 days. Whisk before serving.
Yield: about 1 cup
Warm Greens:
1 tablespoon olive oil
5 cups assorted greens (such as frisee, spinach, arugula, or other salad greens), washed and patted dry
2/3 cup water
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
Heat the oil in a large skillet over medium-high heat. Add the greens, water, salt, and pepper and heat, stirring gently, just until the greens wilt, for about 2 minutes. Remove from the heat.
Toss the warm greens with about 1/2 cup of the herb vinaigrette and serve immediately.
Note: To remove dirt from greens, place them in a colander or large strainer and rinse them with cool water, preferably with your sink's spray attachments, if you have one. Spread the greens on a dishtowel or several paper towels and gently pay them dry. Or use a salad spinner, if you have one.
Yield: 4 servings
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