Sunday, August 9, 2009

Salmon Florentine with Curried Couscous

Delicious and super filling weekend lunch. I plan to flake the leftover salmon filets and stir it right into the leftover couscous for our packed work week lunch tomorrow.

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  • 2 (10 ounce) packages frozen spinach, thawed
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 2 teaspoons minced garlic
  • 5 sun-dried tomatoes, chopped
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup part-skim ricotta cheese (I used store bought hummus as a substitute)
  • 4 (6-ounce) salmon fillets, rinsed and patted dry

Preheat oven to 350 degrees F. Using your hands, squeeze spinach of all excess liquid.

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Heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook for 3 minutes until they begin to soften. Add garlic and cook for 1 minute more. Add spinach, sun-dried tomatoes, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook an additional 2 minutes. Remove from heat and let cool approximately 10 minutes. Add ricotta and stir to combine. Season with additional salt and pepper, to taste.

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Using your hands, pack approximately 1/2 cup spinach mixture on top of each salmon fillet, forming mixture to the shape of the fillet. Place fillets on a rimmed baking sheet or glass baking dish and bake for 15 minutes, until salmon is cooked through.

(I left a couple without to toss in with the leftover couscous.)

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Recipe courtesy of Ellie Krieger

Curried Couscous

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Boil 1 cup water; add 1 cup couscous, 1/3 cup frozen peas or carrots, 1 1/2 tsp curry powder and 1 tsp salt. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork and add 1/3 cup dried cranberries, 1/4 cup chopped parsley or scallions, 2 Tbsp ground flax (optional) and additional salt and pepper to taste. Serve as a bed for the salmon.

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