Showing posts with label SeaFood. Show all posts
Showing posts with label SeaFood. Show all posts


-2 pounds fish fillets, such as tilapia
-or haddock
-4¼ cups cornflakes cereal
-⅓ cup whole wheat flour
-½ teaspoon salt
-¼ teaspoon ground black pepper
-2 large eggs
-¼ cup nonfat milk
-Non-stick cooking spray

Tartar Sauce:
-½ medium lemon
-½ cup low-fat mayonnaise
-½ cup plain nonfat yogurt
-3 Tablespoons sweet pickle relish
-¼ teaspoon ground black pepper


  • Preheat oven to 375°F.
  • Cut fillets into 8 roughly even-size pieces.
  • In a medium bowl, crush cornflakes.
  • In a second medium bowl, mix flour, salt, and black pepper.
  • In a third medium bowl, add eggs and milk. Beat with a fork.
  • Dip each fish piece into flour, then egg mixture, then cornflakes. Each piece should be fully coated with flakes.
  • Coat baking sheet with non-stick cooking spray. Place fish pieces on sheet, evenly spaced. Spray pieces lightly with cooking spray.
  • Bake until fish flakes easily with a fork, about 15–20 minutes. While fish cooks, prepare tartar sauce.
  • Rinse lemon. In a small bowl, squeeze juice. Discard seeds.
  • In a second small bowl, add mayonnaise and yogurt. Whisk with a fork until smooth. Add relish, black pepper, and 2 teaspoons lemon juice. Stir until combined.
  • When fish is cooked, serve immediately. Add a dollop of tartar sauce on top or serve on the side.


-8 oysters
-300g piece skinned salmon fillet
-3 large scallop or 6 smaller scallops
-6 large raw tiger prawns
-500ml fresh fish stock
-50g butter
-1 large shallot, chopped as finely as possible
-200ml white wine or dry vermouth, or half of each

-whipping cream large handful mixed soft herbs including parsley
and chives, finely chopped
-1 tbsp lemon juice
-150g fresh spaghetti
-drizzle olive oil
-chervil or parsley
-sprigs, to serve


1-Prepare all the seafood by first opening the oysters into a sieve over a bowl to catch the juices (see video technique). Trim and slice the salmon into 6 equal-size square chunks. If the scallops are large, cut them in half lengthways. Peel and devein the prawns if needed.

2-Place the strained oyster juice and fish stock into a shallow saucepan and bring to a simmer. First add the salmon and poach for 1 min. Add the prawns and oysters (if using large ones) and poach for 1 min more. Add the scallops and poach for 1 min more, then add the oysters (if small) and simmer everything for a final min until just cooked.

3-Carefully tip the fish and poaching liquid into a sieve over a large saucepan or bowl, keeping all the salmon chunks intact.

4-Heat half the butter in the cleaned shallow pan and add the shallot. Cook very gently for 5 mins until soft but not coloured, then pour in the alcohol and boil until reduced to a few tablespoons. Pour in the poaching liquid and boil down until reduced by half, about 20-25 mins. Stir in the cream and, once more, reduce by half. Turn down to a gentle simmer and whisk in the rest of the butter.

5-Gently add the seafood to the sauce, taking care not to break up the salmon. Simmer lightly until heated through, then add most of the herbs, squeeze over the lemon juice and set aside.

6-Meanwhile, cook the spaghetti in plenty of boiling water until just done, about 3-4 mins, then drain well and add back to the pan with a drizzle of olive oil and the rest of the herbs. You are now ready to plate up.

7-Use a roasting fork to twirl a neat bundle of spaghetti. Stand the bundle in the middle of a warm large pasta bowl. Alternate the salmon and seafood around the pasta. Spoon the sauce over the seafood, top the pasta with the chervil or parsley sprigs and serve immediately.

Salmon Cakes with Tarragon MayonnaiseIngredients

Tarragon Mayonnaise
-125 ml (1/2 cup) mayonnaise
-15 ml (1 tbsp) lemon juice
-5 ml (1 tsp) chopped fresh tarragon
-1 egg yolk

Salmon Patties
-675 g (1 1/2 lb) skinless salmon fillet
-24 saltine crackers
-3 eggs, lightly beaten
-60 ml (1/4 cup) mayonnaise
-15 ml (1 tbsp) sambal oelek (or less to taste)
-60 ml (1/4 cup) olive oil
-Salt and pepper
-675 g (1 1/2 lb) asparagus, trimmed and cooked al dente


Tarragon Mayonnaise
In a bowl, combine all the ingredients. Keep in the refrigerator.
Salmon patties
With the rack in the highest position, preheat the oven’s broiler. Line a small baking sheet with aluminum foil.
Place the salmon on the baking sheet. Drizzle with oil. Season with salt and pepper. Bake for about 10 minutes, depending on the thickness of fillet, or until the salmon is cooked. Set aside on a plate. Break into large pieces and let cool. Set aside.
In a food processor, process the saltine crackers into crumbs. Transfer to a large bowl. Add the salmon pieces, eggs, mayonnaise, sambal oelek and mix well until the salmon is completely crumbled. Season with salt and pepper. With a 75 ml (1/3 cup) ice cream scoop, form 8 patties with the salmon mixture.
In a large nonstick skillet, brown four patties at a time on each side in half the oil, flattening them slightly with a fork. Cook the remaining patties in the same way.
Serve the salmon cakes with the asparagus and drizzle with tarragon mayonnaise.


-150g (5 oz) uncooked short-grain rice
-3 tablespoons rice vinegar
-3 tablespoons caster sugar
-1 1/2 teaspoons salt
-4 nori seaweed sheets
-1/2 cucumber, peeled, cut into small strips
-2 tablespoons pickled ginger
-1 avocado - peeled, stone removed and cut into small strips
-225g (8 oz) smoked salmon, crab meat or tuna, flaked


1-In a medium saucepan, bring 325ml (10 fl oz) water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar and salt. Blend the mixture into the rice.
2-Preheat oven to 150 C / Gas mark 2. On a medium baking tray, heat nori in the preheated oven 1 to 2 minutes, until warm.
3-Centre one sheet of nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado and seafood of your choice in a line down the centre of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
4-Cut each roll into 4 to 6 slices using a wet, sharp knife. Serve immediately.
You can easily find pickled ginger, nori seaweed sheets and wasabi in your local Asian supermarket.

Make vegetarian sushi rolls by omitting the fish and adding extra vegetables if desired.

Fish Pie 470


-2 large shallots or 1 onion, peeled and chopped
-2 tbsp olive oil
-40g butter
-1 large thyme sprig, leaves only
-4 tbsp Noilly Prat or dry vermouth
-2 tsp Pernod (optional)
-4 tbsp plain flour
-250ml fish, chicken or vegetable stock (a stock cube is fine)
-200 ml milk
-4 tbsp double cream
-3 tbsp chopped fresh parsley
-180g skinless salmon fillets
-250g skinless cod or haddock fillets
-200g queen scallops
-150g king prawns
-1 tbsp fresh lemon juice
-Sea salt and freshly ground black pepper

For the Mashed Potato Topping :
-750g Desirée potatoes, peeled
-75g butter, cubed
-50ml hot milk
-2 large egg yolks
-75g medium Cheddar cheese, grated


1-Preheat the oven to 200°C/Gas 6. Grease a shallow (about 2 litre capacity) pie dish.

2-Start by making the mashed potato for the topping. Chop the potatoes into chunks and cook in boiling salted water until tender. Drain well and push through a potato ricer, or mash until smooth. Add the butter and hot milk and mix until well incorporated. Allow to cool slightly, then stir in the egg yolks. Season well and put to one side.

3-Sauté the shallots or onion in the oil and butter with the thyme leaves for about 5 minutes until softened. Add the Noilly Prat and Pernod (if using), then cook for 4–5 minutes until reduced right down.

4-Stir in the flour and cook for a minute or so. Heat the stock in a small pan or a jug in the microwave. Gradually stir it into the shallot mixture with a wooden spoon until smooth, and boil for about 5 minutes until reduced by a third. Mix in the milk, lower the heat and simmer for a few minutes. Season well, then add the cream and parsley.

5-Meanwhile, cut the salmon and cod into bite-sized chunks and scatter in the pie dish with the scallops and prawns. Sprinkle with the lemon juice and seasoning. Put the dish on a baking sheet.

6-Pour over the sauce and mix well with a fork. Spread the mashed potato on top and fluff up with a fork. Scatter with the grated cheese and put the pie immediately in the oven. Bake for 10 minutes, then turn the oven down to 180°C/Gas 4, and bake for another 20 minutes, turning if it browns unevenly. Allow to stand for 10 minutes before serving.

Seabream Salsa 231


-Olive oil, for frying
-2 sea bream fillets, about 150g each

For the tomato and herb salsa :
-Olive oil
-200g cherry tomatoes
-60g pitted black olives (Kalamata if possible), drained
-Small bunch of coriander
-Small bunch of basil
-1 lemon
-Sea salt and freshly ground black pepper


1-First make the salsa. Place a small saucepan over a gentle heat and add 3 tablespoons of olive oil. Chop the tomatoes in half and add to the oil. Add the olives, season with salt and pepper and stir over a low heat for 1–2 minutes. Set aside.

2-Hold the coriander and basil stalks together and slice down with a sharp knife to shave off the leaves. Discard the stalks, then gently roll the coriander and basil leaves into a ball and chop. Keeping a little back for garnish, add the coriander and basil to the salsa and stir to combine.


3-Roll the lemon on a chopping board to soften it and release the juices, then cut in half. Add the juice of one half to the pan, stir and set the salsa aside to allow the flavours to infuse.

4-To cook the bream, heat a heavy-based frying pan over a high heat. Meanwhile, slash the skin of the fillets in 2 or 3 places. Add a dash of oil to the pan and, when really hot, add the bream fillets skin side down. Season and cook for 2–3 minutes until the fish is dark golden and the skin is crisp. (The flesh should be opaque two-thirds of the way up the fillet.)


5-Turn the fillets and cook on the other side for 1 minute, basting with the oil in the pan, until just cooked through.

6-To serve, sit the fish fillets on top of the tomato and herb salsa and sprinkle with the reserved coriander and basil.

By Chef Gordon Ramsay

Chef John's Salmon Cakes Ingredients

-1 (14.75 ounce) can red salmon, skin and bone removed, drained and flaked
-2 eggs
-1/2 lemon, juiced
-1 tablespoon chopped capers
-1/2 teaspoon salt
-1/2 teaspoon ground black pepper
-1/2 teaspoon cayenne pepper
-12 saltine crackers
-1 tablespoon bread crumbs, or as needed
-1 tablespoon butter
-1 tablespoon olive oil


Stir salmon, eggs, lemon juice, capers, salt, black pepper, and cayenne pepper together in a bowl until well-combined.
Crush saltine crackers with your hands into the salmon mixture and mix well. Wrap the bowl with plastic wrap and refrigerate, 30 minutes to overnight.
Dust a plate with half the bread crumbs. Divide salmon mixture into 4 portions and shape into patties; place onto prepared plate and sprinkle remaining bread crumbs atop the salmon patties.
Melt butter and oil in a large skillet over medium heat. Cook patties in hot oil until cooked and heated through, about 5 minutes per side.

By allrecipe

Shrimp with Minty Couscous SaladIngredients

1 1/2 cups canned low-sodium chicken broth or homemade stock
1 3/4 teaspoons salt, divided
1 cup plus 2 tablespoons couscous
1 large tomato, cut into small dice
1 cup frozen petite peas, thawed
1/2 cup chopped fresh mint
5 tablespoons olive oil, divided
2 tablespoons lemon juice
Fresh-ground black pepper
1 pound large shrimp, shelled


In a medium saucepan, bring the broth and 1 teaspoon of the salt to a boil. Stir in the couscous. Cover, remove from the heat and let stand 5 minutes. Transfer to a large bowl and let cool. Add the tomato, peas, mint, 4 tablespoons of the oil, the lemon juice, 1/2 teaspoon of the salt and 1/4 teaspoon pepper to the couscous.

In a large nonstick frying pan, heat the remaining 1 tablespoon oil over moderately high heat. Add the shrimp, the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, turning, until just done, about 3 minutes in all. Serve the couscous salad topped with the shrimp.


Replace the shrimp with sea scallops. Cook the scallops in the same way and for about the same length of time, until they just turn opaque.

From Cooking

Smoked Salmon Deviled EggsIngredients

-6 large hard-boiled eggs, peeled and sliced in half
-1/3 cup whipped cream cheese
-2 teaspoons capers, drained and finely chopped
-2 teaspoons minced red onion
-6 thin slices of smoked salmon (from a 4-ounce package of Nova Scotia Lox)
-Dill, for garnish
-Kosher salt and freshly ground black pepper


Remove yolks, place them in a medium bowl and mash with a fork.
Stir in the cream cheese, capers and onion. Season the mixture with salt and pepper.
Fill eggs with yolk filling.
Cut each thin slice of lox in half and drape over egg.
Garnish with a plush of dill.

Tip: To hard boil eggs: Add eggs to a saucepan and cover with cold water. Bring to a boil and turn off heat. Cover with lid and let sit in the hot water for 10 minutes. Rinse under cold water to cool, then peel.


-1 recipe basic egg pasta dough or 1 lb purchased fresh or dried fettuccine
For Sauce:
-1 tablespoon unsalted butter
-2 tablespoons minced shallots
-2 cups heavy cream
-1/4 cup dry Italian white wine
-6 oz medium shrimp, peeled, deveined, halved lengthwise
-1/4 pound sea scallops, sliced crosswise 1/4 inch thick
-1/2 cup oil-packed sun-dried tomatoes, drained and cut into thin julienne strips
-1/2 cup oil-cured black olives, pitted and cut in halves
-1/2 cup freshly grated Parmesan cheese
-Salt and ground white pepper
-Freshly grated nutmeg


FOR PASTA: Cover and let pasta dough rest for 1 hour as directed. Then, roll out the dough to about 1/16-inch thick. Cut dough into 1/4 inch wide noodles. Separate the pasta strands and toss gently to prevent sticking. Set aside to dry for at least 30 minutes.

FOR SAUCE: Melt butter in a large skillet over medium heat. Add the shallots and sauté until almost translucent, about 3 minutes. Pour in the cream and bring to a boil. Reduce the heat to medium and simmer, uncovered, until slightly thickened, about 6 minutes. Add the wine and simmer for 1 minute.

Meanwhile, cook pasta in large pot of boiling salted water until al dente, gently stirring to prevent the pasta from sticking together, about 3 minutes for fresh pasta and 8 minutes for dried or according to package directions.

While the pasta is cooking, add the shrimp, scallops and sun-dried tomatoes to the sauce and simmer for 1 minute. Add the olives and Parmesan cheese. Raise the heat to high and bring to a boil.

Drain the pasta briefly in a colander and immediately add it to the sauce. Toss well and cook briefly until the pasta is very hot.

Season to taste with salt, white pepper and nutmeg. Transfer to warmed individual plates and serve immediately.

Seafood SaladIngredients

-3 stalks celery (1 quartered, 2 thinly sliced)
-3 small cloves garlic (2 smashed, 1 chopped)
-Juice of 1 lemon
-Kosher salt and freshly ground pepper
-8 ounces baby carrots, halved lengthwise
-3/4 pound small shrimp, peeled and deveined
-1/2 pound sea scallops, halved horizontally
-1 small avocado, halved, pitted and peeled
-2 romaine lettuce hearts, torn
-1 tablespoon capers, plus 1 tablespoon brine from the jar
-2 cups croutons
-1 tablespoon light mayonnaise


Combine the quartered celery, smashed garlic, half of the lemon juice, 10 cups water, and salt and pepper to taste in a large saucepan. Cover and bring to a boil, then uncover, add the carrots and cook 2 minutes. Add the shrimp and cook until opaque, about 4 minutes. With a slotted spoon, transfer the carrots and shrimp to a colander and rinse under cold water. Return the water to a boil, add the scallops and cook until opaque, 1 to 2 minutes. Remove the scallops with a slotted spoon, add to the colander and rinse under cold water.

Ladle out 1/3 cup of the poaching liquid; set aside to cool. Dice half of the avocado and combine with the sliced celery, lettuce, capers and croutons in a large bowl. Add the carrots, shrimp and scallops.

Puree the remaining avocado half in a blender with the reserved poaching liquid, the remaining lemon juice, the caper brine, chopped garlic, mayonnaise, 1/2 teaspoon salt, and pepper to taste. Toss with the salad and season with salt and pepper.


-2 pounds uncooked medium shrimp, peeled and deveined
-1 pinch garlic salt, or to taste
-ground black pepper to taste
-1/4 teaspoon cayenne pepper, or to taste (optional)
-1 cup mayonnaise

-1 lemon, cut into wedges


Preheat outdoor grill for medium heat, and lightly oil the grate.
Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; if using cayenne, see Cook's Note.
Generously coat both sides of shrimp with mayonnaise.
Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges.

Shrimp and Scallop BisqueIngredients

-2 tablespoons butter
-1 shallot, minced
-1 green onion, thinly sliced
-1 bay leaf
-2 tablespoons chopped fresh parsley
-1 teaspoon dried tarragon
-1/8 teaspoon cayenne
-3 tablespoons flour
-1 cup milk
-1 1/2 cups seafood stock (shrimp stock if available)
-8 ounces shrimp (30/40), peeled, deveined and chopped into 3 sections each
-8 ounces bay scallops, sliced in half or quartered
-3/4 cup heavy cream
-1/4 cup medium sherry
-2 tablespoons lemon juice
-Salt and freshly ground black pepper, to taste


In a large saucepan, melt the butter over medium heat. Add shallot, green onion, bay leaf, parsley, tarragon and cayenne. Cook, stirring, until the shallot and green onions are soft, about 2 minutes. Add the flour and cook, stirring constantly, until the roux is golden, about 2 minutes. Slowly stir in milk and the seafood stock. Simmer until the soup has thickened, about 3 to 4 minutes.

Add the shrimp and scallops and cook until they are cooked through, about 2 minutes. Stir in the cream, sherry, and lemon juice; and cook until just heated through. Remove the bay leaf. Season with salt and pepper, to taste.

Seafood RisottoIngredients

For Mussels:
-1 tablespoon olive oil
-1 tablespoon minced shallots
-1 tablespoon minced garlic
-1/2 cup dry Italian white wine
-48 mussels in the shell, beards removed and scrubbed
For Risotto:
-2 tablespoons unsalted butter
-2 tablespoons minced shallots
-1 teaspoon minced garlic
-1 cup Vialone Nano, Arborio or Carnaroli rice
-1 3/4 cups fish stock, or as needed, heated
-2/3 cup dry Italian white wine
-4 small dried chilies, optional
-1 cup peeled, seeded and chopped ripe plum (Roma) tomatoes (fresh or canned)
-1/4 pound shrimp, peeled, deveined and chopped
-1/4 pound sea or bay scallops, chopped
-2 teaspoons chopped fresh parsley


FOR MUSSELS: In a large frying pan over medium heat, warm the olive oil. Add the shallots and garlic and sauté for 1 minute. Pour in the wine and add the mussels, discarding any that do not close to the touch. Cover, raise the heat to high, and cook until the mussels open, 3-4 minutes. Remove from the heat and discard any unopened mussels.

Transfer 32 mussels in their shells to a bowl; cover to keep warm. Remove and discard the shells from the remaining mussels, cover and set aside separately. Strain the broth through a fine-mesh sieve lined with cheesecloth (muslin) into another bowl; set aside.

FOR RISOTTO: In a deep saucepan over low heat, melt the butter. Add the shallots and garlic and sauté until the shallots are almost translucent, about 2 minutes. Stir in the rice and cook, stirring, until the edges of the grains are translucent, about 2 minutes. Add enough fish stock to the mussel broth to make 2 1/2-3 cups.

Add 1 cup of the broth mixture to the rice and simmer over medium heat, stirring occasionally, until only a little visible liquid remains, 5-6 minutes. Stir in another 1/2 cup of the broth mixture and again allow the rice to absorb most of the liquid, another 3-4 minutes.

Add 1/2 cup of the wine and the chilies, if using, and simmer over low heat, stirring occasionally, for 3-4 minutes. Stir in the tomatoes and simmer for 3 minutes. Add another 1 cup broth mixture and simmer, stirring occasionally, for 5 minutes. Stir in the shrimp, scallops and shelled mussels and simmer for 2 minutes.

Stir in the remaining wine. Season to taste with salt and white pepper. The risotto should be al dente at this point. If it is too moist, simmer for a few minutes longer; if it is too dry, stir in a little additional stock to achieve the proper consistency. Remove and discard the chilies. Taste and adjust the seasoning.

Remove from the heat when there is still a little more liquid than desired, as the rice will continue to absorb it. Mound in warmed shallow bowls and surround each serving with 4 mussels. Sprinkle with the parsley and serve immediately.


12 large, raw, peeled and deveined shrimp
2 Tbsp olive oil
Zest from 1 lime
Juice from one lime (about 2 Tbsp)
1/4 teaspoon chipotle powder (or more to taste)
6 strips thin bacon, cut in half (12 pieces)
Skewers (for grilling) or toothpicks (for oven)


1 -Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated.

2 -Spread the bacon pieces out over several layers of paper towels on a microwave-safe plate. Cover with another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, about 1 1/2 minutes.

3 -Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.

4 -Working one at a time, wrap a half piece of microwaved bacon around each piece of shrimp. If you are grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don't have flat skewers, I've used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect. If you are using the oven, secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy cleaning). Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.

5 -Grill uncovered for 5 to 7 minutes on each side, or bake in the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp.


-1 pound salmon filet without skin
-1/4 cup soy sauce
-1/4 cup honey
-1 tablespoon rice vinegar
-1 teaspoon minced fresh ginger root
-1 clove fresh garlic, minced
-pinch of freshly ground black pepper
-12 fresh lemon wedges
-12 skewers


Slice salmon lengthwise into 12 long strips, and thread each onto a soaked wooden skewer. Place in a shallow dish.
In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper. Pour over skewers, turning to coat. Let stand at room temperature for 30 minutes. When finished marinating, transfer marinade to a small saucepan, and simmer for several minutes.
Preheat an outdoor grill for medium-high heat.
Lightly oil grill grate. Thread 1 lemon wedge onto the end of each skewer. Cook skewers on the preheated grill for 4 minutes per side, brushing often with marinade, or until fish flakes easily with a fork.


Serves 4
-3 to 4 small purple potatoes (or small red-skinned potatoes), sliced thinly
-4 4-ounce salmon fillets
-6 tablespoons olive oil, divided
-1 cup pecans, finely chopped
-1/2 teaspoon salt, plus additional for seasoning ramps and potatoes
-1/2 teaspoon pepper, plus additional for seasoning ramps and potatoes
-9 ounces baby spinach (or other green)


Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the potatoes and cook 3 to 5 minutes, until just starting to brown. Stir, flipping potatoes onto other side, and season with salt and pepper. Continue to cook until tender and golden-brown.
Meanwhile, combine the pecans, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Brush salmon fillets with thin coating of oil, then press pecan mixture all over fillets. In a separate pan, heat another tablespoon of oil over medium heat. Cook the salmon in the pan, 5 to 6 minutes per side, until it is opaque and easily flakes in the middle. (If the pecans are darkening too early, you can finish the fish in a 400°F oven for about 5 minutes.) Remove the salmon from heat and set aside.
When the potatoes are tender, spoon them into a bowl and cover, then set aside while you finish the dish. Heat the last tablespoon of oil in pan, add spinach and sauté until just barely wilted, about two minutes.
Plate each serving of salmon with some potatoes and greens.