SWIMMING UPSTREAM
Salmon Epinard
I love spinach! I
love walnuts! I love roasted red bell
peppers! I’m not in love with fish. Not
even salmon. I like salmon, okay, but that “like” has never turned into “love.”
But…. I’d swim upstream for salmon epinard.
Richard and I first had this dish a couple of years ago when
we visited my cousin Linda and her husband, John. She loves to find new dishes to serve us… well,
to serve Richard, really. They share a love for cooking. John and I share a love for eating good
cooking.
On an earlier visit Richard had made Giada’s salmon with minted
pea puree in lemon broth (a salmon dish I love, I admit)…
…so Linda was thrilled when she discovered this new salmon
recipe, and couldn’t wait to try it out on us.
We loved it! So much so, Richard
has added this dish to his favorite recipes “for company”… though he did make
it just for me, the other night.
Whether you love salmon or like it… I soooooooo recommend
you give this recipe a try. You won’t be
disappointed.
SALMON EPINARD
Ingredients:
1 teaspoon olive oil
2 oz. spinach
1 teaspoon lemon zest
¼ cup chopped roasted red bell peppers
¼ cup fresh basil
2 tablespoons chopped walnuts
Cooking spray
4 salmon filets
2 tablespoons Dijon
mustard
2 tablespoons bread crumbs
½ teaspoon dried oregano
½ teaspoon garlic powder
1/8 teaspoon pepper
Directions:
Pre-heat oven to 400 degrees. Line baking sheet with foil, lightly spray.
Cook spinach in oil and zest, stir in roasted peppers, basil
and walnuts.
Cut slit in salmon for pocket and stuff it with the cooked
spinach mixture.
Baste with mustard
Stir remaining ingredients and sprinkle over fish
Lightly spray
Bake 10 – 12 minutes.
Then serve and enjoy!!!
No comments:
Post a Comment