California Walnut Stuffed Salmon

  • Yield 4 servings
  • Prep 15 mins
  • Cook 20 mins

This entrée packs a “mega punch” with walnuts and salmon both being rich in omega-3 fatty acids. The addition of brown rice and spinach rounds out the nutritional balance and flavour.

Ingredients

2 teaspoons olive oil
1/4 cup minced onion
1 clove garlic, minced
4 cups chopped spinach
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup cooked brown rice
2 teaspoons lemon zest
1/4 cup shredded old Cheddar cheese
1/2 cup chopped California Walnuts
1 pound salmon fillet, skinned and pin bones removed

Instructions

  1. In large non-stick skillet, heat oil over medium heat. Add onions; cook until tender but not browned, about 5 minutes. Stir in garlic, spinach, salt and pepper and cook just until spinach starts to wilt, about 3 minutes. Remove from heat.
  2. Add cooked rice to spinach and stir in lemon zest until well combined.
  3. Spread spinach mixture evenly over salmon and sprinkle with cheese and walnuts. Roll up gently using toothpicks or butcher’s twine to secure.
  4. Place salmon on a parchment lined rimmed baking sheet and bake in 375F (190C) oven until fish is cooked through, about 15 – 20 minutes.
  5. Transfer to cutting board and let rest 10 minutes before slicing. Serve with steamed seasonal vegetables or green salad.

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