Friday, April 17, 2009

Recipe - Pesto Spinich Stuffed Salmon

Cooked and Served With Caramelized Mushrooms
 Before Putting into Oven


Recipe Adapted From All Recipes - Spinach Stuffed Salmon

Ingredients:

Two Thick Fresh Salmon Fillets - I purchased them from Halle De Rive In Geneva

10 oz bag of washed baby spinach- chopped into small pieces

1 spoonful of prepared pesto

2-3 chopped up sun-dried tomatoes

Zest of 1 lemon and Juice of 1/2 a lemon

2 Garlic Cloves Chopped Finely

Plenty of Ground Black Pepper

Pinch of Sel De Mare - "Sea Salt"

Directions:

Slit fillets into two halves creating a pocket but not cutting all the way thru. Combine all ingredient besides lemon juice. Place filling into salmon pockets. Squeeze lemon juice on top. Salt and Pepper top if desired. Bake till salmon is done and flakey!

As for cooking time, I would just keep an eye on it. We have to bake everything in a toaster oven, so the time I give you would be way off then regular oven!

Rob really enjoyed this meal so I decided to share it with you!

1 comments:

The Bowers! April 18, 2009 at 12:01 PM  

That looks super yummy. I have a crazy protein aversion right now (when I'm supposed to get 70g/day)...but I'd probably eat this! I'll give it a try this coming week.

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Tina & Rob have relocated their lives to Geneva, Switzerland. This blog is a story of their adventure during the year and all the details inbetween.

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