It's amazing the added flavor that 1 Tbl of walnuts adds to this delicious dish. Enjoy!
Serves 2:
1/2 tsp olive oil
2 oz fresh spinach leaves
1 tsp grated lemon zest (optional)
1/8 cup chopped roasted red bell peppers, rinsed and drained if bottled
1/8 cup fresh basil leaves, coarsely chopped
1 Tbl chopped walnuts
2 salmon fillets (about 4 oz each)
1 Tbl Dijon mustard
1 Tbl plain dry bread crumbs
1/4 tsp dried oregano, crumbled
1/4 tsp garlic powder
Preheat oven to 400F.
In a large skillet, heat the oil over med. heat. Cook the spinach and lemon zest for 2 minutes or until the spinach is wilted, stirring constantly. Transfer to a med. bowl. Stir in the bell peppers, basil and walnuts. Let cool for 5 minutes.
Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.
Cut a lengthwise slit in the side of each fillet to make a pocket for the stuffing. Be careful not to cut through to the other side. Carefully stuff half the spinach mixture into each fillet. Transfer to baking sheet. With a pastry brush (or your finger), spread the mustard over the fish.
In a small bowl, stir together the remaining ingredients. Sprinkle over the fish.
Bake for 12-13 minutes, or until the fish flakes easily when tested with a fork and the filling is warmed through.
It's summer and fresh always seems to be the go-to rather than a hot soup or casserole. So for this poolside bbq I attended, a fresh side item seemed appropriate.
