Spinach Stuffed Salmon Fillets
Here’s another recipe straight from South Beach. It’s slightly modified, but only because I’ve never been a fan of sun-dried tomatoes, and I’m not going to buy pesto since I grow basil in the backyard.
Ingredients
4 salmon fillets
Salt and pepper to taste
1/2 package baby spinach, coarsely chopped
1 tablespoon pesto*
3-4 roma tomatoes, chopped
1 tablespoon pine nuts
Instructions
Heat the oven to 400 degrees F. Make a slit two-thirds of the way through center of each fillet. Season each with salt and pepper. In a bowl, combine the spinach, pesto, tomatoes, and pine nuts. Spoon mixture evenly into each slit. Arrange salmon on a broiler pan coated with cooking spray. Broil 8 to 10 minutes or until the salmon is cooked and the spinach mixture is heated through.
Here is the original recipe as posted at Allrecipes. Check out the reviews as they have lots of ideas for variations.
* For the pesto, I use a couple of tablespoons extra virgin olive oil, a cup of basil, a little garlic and Parmesan cheese. Blend in the Ultimate food chopper for a few seconds and you’re good to go. If making pesto to serve with a pasta dish, I would follow a recipe but since this is stuffing that goes along with spinach and tomatoes inside the salmon, I just wing it.
I’m sorry I forgot to take a picture. It really is an attractive dish. Enjoy!