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Cranberry Walnut Salmon on a Bed of Spinach


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Cranberry Walnut Salmon on a Bed of Spinach


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Cranberry Walnut Salmon on a Bed of Spinach

Do not spin or dry the spinach, the water that is on the leaves will provide the steam to cook it.


  • Ready Time : 0 min




    For Salmon:

    • Gefen Canola Oil Cooking Spray
    • 8 (6-ounce) pieces salmon filet
    • 1/2 teaspoon kosher salt
    • 1 tablespoon paprika
    • 2 teaspoons ground cumin
    • 1/2 teaspoon ground cinnamon
    • pinch ground nutmeg

    For cranberry walnut topping:

    • 1/2 cup walnuts, coarsely chopped
    • 1 tablespoon olive oil
    • 1 small shallot, finely chopped
    • 1/2 cup freshly squeezed orange juice
    • 1/4 cup honey
    • 1/2 cup dried cranberries
    • 1/8 teaspoon cayenne pepper

    For spinach:

    • 2 tablespoons olive oil
    • 4 cloves garlic
    • 8 (6-ounce) bags fresh baby spinach,rinsed and not dried
    • 2 teaspoons lemon zest
    • 1 tablespoon kosher salt
    • 3/4 teaspoon freshly ground black pepper


    Preheat oven to 375° F. Lightly spray a jelly-roll pan with cooking spray.

    For salmon:
    In a small bowl, mix together salt, paprika, cumin,cinnamon, and nutmeg. Rub spice mixture on each piece of salmon.

    Place filets on prepared pan. Bake 15 to 20 minutes or until salmon is opaque and flakes easily with a fork.

    For cranberry walnut topping:
    Toast nuts in a small saucepan over medium heat for 5 minutes, stirring continually until lightly brown and fragrant. Remove from pan and set aside.

    Heat oil in a small saucepan over medium heat. Add shallots and cook for 1 minute. Reduce heat to low. Add orange juice and honey; cook about 10 minutes. Add cranberries and cayenne pepper; stir until combined. Remove from heat, add nuts and pour over salmon.

    For spinach:
    Heat oil in a very large sauté pan over low heat. Add garlic and cook until fragrant, less than 1 minute. Add spinach to the pan. With tongs, toss spinach around as it wilts. Add lemon zest, salt, and pepper. Toss well.

    Evenly distribute spinach among 8 dinner plates.
    Top each with 1 salmon filet. Spoon cranberry walnut topping over all.

    About Jamie Geller


    Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




    One Response to Cranberry Walnut Salmon on a Bed of Spinach

    1. avatar says: Sizzling

      This recipe is delicious, and oh so pretty!

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