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HMc: Fishing in the Kitchen

Greetings Froggy friend!  I hope today finds you well.
So, I’ve been at it again in the kitchen and I am really excited to be sharing this recipe with you.  Not only because it is super easy to prepare, but it’s a great light but flavorful meal option for those hot summer days to come.
I was recently scoping www.kraftrecipes.com.  I was looking for something different for dinner.  I knew I didn’t want something that involved a lot of prep, but something that still had a lot of flavor.  I wanted something different, but not something that would scare my family away from the dinner table.  I found this and new immediately that I had found a winner.  I was so excited about this recipe that I actually used my lunch hour from work to pick up the ingredients from the grocery store.
Baked Salmon with Tomatoes, Spinach and Mushrooms

4          skin-on salmon filets (1 lb.)
2          cups chopped fresh spinach leaves
1          cup sliced fresh mushrooms
1          tomato, chopped
1/3       cup Sun-Dried Tomato Vinaigrette salad dressing
  • Pre-heat oven to 375.
  • Place fish fillets, skin-sides down, in a 13x9-inch baking dish sprayed with cooking spray.
  • Combine remaining ingredients; spoon over fish.
  • Bake 20 to 25 minutes, or until fish flakes easily with fork
Heather’s variations:
  • I actually used two good-sized salmon filets that totaled a pound and a half.
  • I used a whole 5-ounce package of fresh spinach instead of measuring it.
  • I love tomatoes so I used two medium-to-large tomatoes.
  • I used a whole large container of sliced white button mushrooms.
  • Because of the increased amount of spinach and mushrooms I used 2/3 cup of salad dressing.
  • Because I had essentially doubled the amount of veggies in this recipe, and because the size of the fish fillets were almost doubled also my cook time ended up being 35 minutes, and boy did my kitchen smell fantastic!
My husband loved this recipe so much, which made me very happy.  He loves fish, and I love using fresh tomatoes (especially when they are in season) and mushrooms in my cooking.  To have those mixed with the fish and the spinach made for a perfect dinner.  Although, I will admit that he did look a little nervous while I was preparing the meal but he was pleasantly surprised when he took that first bite.
While mixing the veggies and dressing in the bowl I also realized that this would make a super-delicious spinach salad.  Just bake or grill the salmon filets alone.  Let them cool and then flake them into the bowl with the uncooked veggies.  A simple, light and delicious salad for that is perfect for lunch or dinner.
I showed this recipe to a friend and she said that it sounded really good, but she didn’t like salmon because of its very strong flavor.  Don’t let the fish choice scare you away from this recipe if salmon just isn’t your thing.  Try substituting your favorite fish, like maybe red snapper or orange roughy filets.  You know how I feel about getting creative in the kitchen.  All it takes is just one ingredient substitution and before you know it you have created your very own dinner masterpiece.
I hope you enjoy this recipe as much as my husband and I did.  If you have any favorite recipes that you would like to share with me and, with your permission allow me to share with Froggyland, feel free to send them to me.  I love to swap recipes and find out what’s cooking in the kitchens of Froggyland.  You can email me at heathermc@forevercomm.com or send them to me on Facebook at www.facebook.com/heather.mcribbits.  I look forward to hearing from you.
Next time . . . farmers markets, my favorite way to buy produce, jams, jellies, even baked goods.  Fresh, locally grown or made and so delicious.
Until next time have a hoppy day!
Heather McRibbits

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04/18/2013 12:05PM
HMc: Fishing in the Kitchen
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