It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Oven Poached Salmon In Garlic Broth
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- #43483
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 tablespoons lemon juice
5 cloves garlic, minced
2 bottles (8 ounce size) clam juice
1 package (16 ounce size) coleslaw
4 salmon fillets (6 ounce size), skinned
1/4 cup fresh cilantro or parsley, chopped
1/8 teaspoon black pepper
directions
Preheat oven to 375 degrees F.
Combine first 3 ingredients in a small saucepan and bring to a boil. Reduce heat and simmer 5 minutes.
Place coleslaw in an 11 x 7 inch baking dish. Arrange fish on top of coleslaw. Pour juice mixture over fish and sprinkle with cilantro and pepper.
Bake at 375 degrees F for 12 minutes or until fish flakes easily when tested with a fork.
added by
MemphisChef
nutrition data
Nutritional data has not been calculated yet.
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Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
December 11, 2011
For the most part, I liked this. My only complaint is that the coleslaw stays pretty crisp during the short cooking time. And there is a lot of it. I was hoping it would cook down more but it really didn't. I would either use less or pre-cook it next time. The fish, however, was very tasty and flaky. One note, the clam juice never even really touched the fish (the coleslaw was really the only ingredient getting poached).