Best 4 Spinach Wrapped Flounder And Warm Lentil Salad With Cucumber Yogurt Sauce Recipes

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Embark on a culinary journey with a delectable dish that harmoniously blends flavors and textures: Spinach-Wrapped Flounder and Warm Lentil Salad with Cucumber-Yogurt Sauce. This recipe symphony features succulent flounder fillets enveloped in a vibrant blanket of spinach, creating an elegant and flavorful main course. Accompanying this culinary masterpiece is a warm lentil salad, a symphony of earthy lentils, crisp vegetables, and tangy dressing. A refreshing cucumber-yogurt sauce adds a cooling touch, completing this symphony of flavors. Prepare to tantalize your taste buds with this delightful and nutritious dish, perfect for a special occasion or a wholesome weeknight meal.

Check out the recipes below so you can choose the best recipe for yourself!

WILTED SPINACH SALAD WITH HOT BACON DRESSING



Wilted Spinach Salad with Hot Bacon Dressing image

Warm crispy bacon is the star of this simple spinach salad. We upped the ante with tender mushrooms, fresh red onion and hard-boiled eggs for a hearty salad your whole family can enjoy.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

One 5-ounce package baby spinach
4 large eggs
8 slices bacon, cut crosswise into 1/4-inch-thick pieces
One 3.5-ounce package cremini mushrooms, sliced
1 garlic clove, minced
Kosher salt and freshly ground black pepper
3 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 small red onion, thinly sliced

Steps:

  • Place the spinach in a large bowl and leave at room temperature. Bring a medium pot of water to a boil over medium-high heat. Use a slotted spoon to gently lower the eggs into the water. Boil until both the whites and yolks are set (hard-boiled), about 10 minutes. Transfer to a small bowl filled with ice water and cool completely. Once cool, peel the eggs and cut each into quarters.
  • Meanwhile, put the bacon in a large skillet and set over medium heat. Cook, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain. Remove half of the bacon fat to a small bowl and reserve.
  • Return the skillet and remaining bacon fat to medium heat. Add the mushrooms, garlic, 1/4 teaspoon of salt and a few grinds of black pepper to the same skillet. Cook, stirring occasionally, until tender, 3 to 4 minutes. Pour in the reserved bacon fat, vinegar, mustard and honey and whisk until smooth and emulsified. Taste and season with more salt and pepper.
  • Pour the hot bacon dressing over the spinach and toss until evenly coated and slightly wilted. Transfer to a platter and top with the eggs, red onion and reserved bacon.

LENTILS AND SPINACH



Lentils And Spinach image

This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.

Provided by bobawood

Categories     100+ Everyday Cooking Recipes     Vegan

Time 1h5m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
2 white onions, halved and sliced into 1/2 rings
3 cloves garlic, minced
½ cup lentils
2 cups water
1 (10 ounce) package frozen spinach
1 teaspoon salt
1 teaspoon ground cumin
freshly ground black pepper to taste
2 cloves garlic, crushed

Steps:

  • Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
  • Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
  • Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 24 g, Fat 4.3 g, Fiber 10.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 639.1 mg, Sugar 3.3 g

WARM LENTIL SALAD WITH ONION, PEPPERS, AND SPINACH



Warm Lentil Salad With Onion, Peppers, and Spinach image

This is a South Beach recipe, but I'm not sure which phase. I like warm salads, especially on SBD, as I get tired of all that raw food crunching!

Provided by Ppaperdoll

Categories     Lentil

Time 55m

Yield 2 serving(s)

Number Of Ingredients 9

2 1/3 cups brown lentils
2 teaspoons fresh parsley, chopped
2 1/3 red bell peppers, diced
1 2/3 cups vegetable stock
2/3 cup fresh spinach
2/3 small yellow onion, thinly sliced
1 bay leaf
1 1/3 tablespoons olive oil
2 1/3 teaspoons balsamic vinegar

Steps:

  • Heat oil in small pan and cook onion until just starting to brown. Add lentils and bay leaf. Stir to coat in oil. Add vegetable stock and stir. Bring to a boil, reduce heat, cover, and simmer 40 minutes or until liquid is absorbed and lentils are tender, but not mushy.
  • When lentils are cooked, remove from heat and discard bay leaf. Stir in spinach and red pepper. Season to taste and serve with fresh parsley, olive oil, and balsamic vinegar.

Nutrition Facts : Calories 907.2, Fat 11.8, SaturatedFat 1.7, Sodium 25.5, Carbohydrate 143.7, Fiber 70.7, Sugar 11.3, Protein 58.9

SPINACH-WRAPPED FLOUNDER AND WARM LENTIL SALAD WITH CUCUMBER YOGURT SAUCE



Spinach-Wrapped Flounder and Warm Lentil Salad with Cucumber Yogurt Sauce image

Categories     Blender     Fish     Bake     Yogurt     High Fiber     Feta     Mint     Cucumber     Spinach     Lentil     Healthy     Gourmet

Yield Serves 6

Number Of Ingredients 12

1 1/2 pounds fresh spinach (about 2 medium bunches), stems discarded and leaves washed, rinsed thoroughly, and drained
1 cup dried lentils, picked over
1 small red onion, chopped (about 1 cup)
3 tablespoons olive oil
1 tablespoon red-wine vinegar
1 cup plain yogurt
2 garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt
1/2 large seedless cucumber (about 3/4 pound)
six 6- to 7- ounce flounder fillets
1/2 cup loosely packed fresh mint leaves (about 1 bunch), chopped
1/2 cup crumbled feta cheese (about 2 ounces)
Garnish: mint sprigs

Steps:

  • Line 2 baking sheets with paper towels. In a kettle of boiling salted water blanch spinach in small batches 2 seconds and transfer with tongs to paper towels, laying it flat, to drain.
  • In a saucepan bring 4 cups of water to a boil with lentils. Simmer lentils, covered 15 minutes and add salt to taste. Simmer lentils, covered, until just tender, 3 to 5 minutes more, and drain well. Transfer lentils to a bowl.
  • While lentils are cooking, in a heavy skillet cook onion in 1 tablespoon oil over moderate heat, stirring, until softened, about 5 minutes. Stir in lentils, vinegar, and salt and pepper to taste.
  • Cook lentil mixture, stirring, until just heated through and keep warm.
  • In a bowl whisk together yogurt and garlic paste. Peel cucumber and remove any seeds. Cut cucumber into 1-inch pieces and in a blender blend until smooth. Whisk cucumber into yogurt mixture with salt and pepper to taste and let sauce come to room temperature.
  • Preheat oven to 400°F. and lightly oil a shallow baking pan.
  • Pat flounder fillets dry and season with salt and pepper. Divide spinach among fillets, overlapping leaves to cover each fillet completely on one side, and transfer fillets, spinach sides down, to oiled pan. Sprinkle top of fillets with half of mint and wrap with remaining spinach, overlapping leaves until fillets are completely covered. Brush tops of fillets with remaining 2 tablespoons oil and bake fillets in middle of oven until cooked through, about 10 minutes.
  • Stir remaining mint into sauce and stir feta into lentil mixture.
  • Divide lentil mixture among 6 plates and top with fillets. Spoon some of sauce onto each plate and garnish fillets with mint sprigs.

Tips:

  • Choose fresh, firm flounder fillets. Look for fish that is moist and has a mild, briny smell.
  • Spinach leaves should be washed and dried thoroughly before using. This will help to prevent the salad from getting watery.
  • Use a variety of lentils in the salad. This will add different flavors and textures to the dish.
  • The cucumber yogurt sauce is a great way to add a refreshing touch to the salad. Be sure to use Greek yogurt for a thicker, creamier sauce.
  • Serve the salad immediately after it is prepared. This will help to ensure that the lentils are still warm and the salad is at its best.

Conclusion:

Spinach-wrapped flounder and warm lentil salad with cucumber yogurt sauce is a delicious and healthy meal that is perfect for a summer lunch or dinner. The flounder is cooked to perfection and the lentils are hearty and flavorful. The cucumber yogurt sauce adds a refreshing touch to the salad. This dish is sure to please everyone at the table.

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