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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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Recipe

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.

Times

  • Ready Time : 0 min

Servings

8

Ingredients

    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

    Directions

    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

    avatar

    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."

     

    comments

     

    14 Responses to Cranberry Walnut Salmon on a Bed of Spinach

    1. avatar says: Sizzling

      This recipe is delicious, and oh so pretty!

    2. We generally do not care for sweet protein (meat, chicken, fish) but I decided to try this salmon dish. Didn’t have lemon, so used lime sparingly. Plate looked pretty but we still don’t care for sweet fish. It was too much patchkeeing. Plain broiled or grilled salmon or baked with a few vegs, works for us. Will try the spice rub on something else.

      • Well you do know your taste buds BUT it’s always good to try something new every now an again (just to be sure :-) hope you enJOY the spice rub on something else.

    3. avatar says: Boni

      My husband does not usually like salmon dishes but this dish was a winner. A few minor changes. I found the sauce too sweet so I added the juice of a lemon to the sauce before pouring over the salmon. I also added a little more cayenne pepper to increase the kick. Finally when plating the dish I finished the fish with a sprinkle of Trader Joes Pyramid Finishing Salt. Enjoy it is worth the effort.

      • GORGEOUS picts and LOVE your adjustments!!!! Thanks for sharing all.

    4. avatar says: Monica

      We participate in a salmon share, and I am always looking for new salmon recipes. I used a thick piece of Coho salmon, and I had to cook it about ten extra minutes. This recipe has a perfect melding of flavors. It’s sweet but not too sweet. The topping sets off the spinach perfectly. A great, complete meal.

      • OH YAY Monica! So happy you enJOYed this recipe! (BTW: a salmon share, how cool!)

    5. avatar says: Amy

      I wanted to make this for my daughter who can’t raw nuts so the cooked walnuts seemed great… However This was too much of a patchke for a weeknight! I left out the cinnamon and nutmeg cuz I don’t like those spices. Pleasantly surprised- Final product was delish!!!

      • it is more of a patchke but thrilled that at least you found the end result worth it!

    6. We had this salmon dish for dinner tonight. We enjoyed it very much; I used pistachio nuts instead of walnuts and cooked the fish 5 minutes longer. I will definitely make this again.

      • thanks so much for sharing your adjustments – I actually adore pistachios and salmon so love that swap!

    7. This dish has a beautiful presentation. It was delicious and loved by all. I didn’t have orange juice so I squeezed a grapefruit and it was really delicious. I think the idea was to have a citrus flavor to offset the cinnamon an cumin. I have passed this recipe on to 3 friends today!

      • SO SO SO awesome Laura thank you! I actually think I prefer using grapefruit juice (hadn’t thought of that!) or lemon or lime juice in place of the orange to offset the sweetness and brighten the dish! Awesome swap!

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