Green tea-lacquered salmon w/sweet potatoes & spinach

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 576.4
  • Total Fat: 32.4 g
  • Cholesterol: 86.3 mg
  • Sodium: 527.0 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 4.2 g
  • Protein: 37.7 g

View full nutritional breakdown of Green tea-lacquered salmon w/sweet potatoes & spinach calories by ingredient
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Introduction

Prep: 30 min
Marinate: 2 hrs
Cook: 25 min
Makes: 4 servings
Prep: 30 min
Marinate: 2 hrs
Cook: 25 min
Makes: 4 servings

Number of Servings: 4

Ingredients

    1/2 c steaming water (about 175 degrees)
    4 t loose-leaf green tea, such as Dragonwell or sencha
    4 t honey
    4 fillets salmon, 6 ozs ea, skin on
    4 T extra virgin olive oil
    4 sweet potatoes, peeled, diced
    8 c baby spinach
    1/2 t salt
    1 shallot, minced
    4 ozs shiitake mushrooms, stems removed, halved
    1/2 c dry white wine
    2 T fresh lemon juice
    1 c chicken or vegetable broth
    1 t fresh thyme leaves

Directions

Pour steaming water over tea leaves in a small bowl; add honey. Steep, covered, for 2 1/2 mins, strain, discard tea leaves. Place salmon in a nonreactive pan. Brush w/honey tea; pour remaining tea around fish. Marinate in fridge, covered, 1 hr or up to 2 days.
Heat 3 T olive oil in a lg skillet over med heat. Add sweet potatoes; cook, stirring, until golden brown, 6-10 mins. Transfer to a bowl, cover to keep warm. Add spinach & garlic to skillet. Cook, stirring, until spinach is just wilted, less than 1 min. Transfer to a shallow serving bowl, cover to keep warm.
Meanwhile, heat broiler. Line broiler pan w/foil; spray w/vegetable oil cooking spray. Place salmon in pan skin side down; season w/1/4 t salt. Broil until golden brown, about 2 mins. Lower heat to 350 degrees; bake salmon until just cooked through, 5-10 mins.
Pour remaining 1 T of oil into skillet. Heat over med heat; add shallot & shiitakes. Cook, stirring, until shallots are translucent & mushrooms have begun to release some of their juices, 3-4 mins. Add wine & lemon juice, stirring to scrape up browned bits. Heat over med-high heat until reduced by half, about 3 mins; add chicken stock. Reduced by half, 3 mins. Add thyme, remaining 1/4 t salt & pepper to taste. Pour mushrooms & shallot mixture over spinach; too w/salmon. Serve w/sweet potatoes,

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user MSFLGIRL.

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