Monday, August 31, 2015

Spinach And Cranberry Stuffed Salmon


½ cup breadcrumbs
½ cup of fresh spinach leaves
1 clove of garlic minced
1 lb. of salmon fillets
1 tsp lemon zest
1 tsp of dried oregano
2 T craisins chopped
1 T Dijon Mustard
2 T nuts chopped (pecans, walnuts or almonds are recommended)
3 - 4 fresh basil leaves chopped


Sauté the spinach, lemon zest, and garlic until spinach is wilted.

Combine the craisins, nuts, basil, and oregano leaves in a small bowl. Add the wilted spinach mixture to the small bowl and combine.

Cut a pocket horizontally into each salmon fillet. Stuff each pocket with about 2 tablespoons of the combined mixture.

Spread 1 tablespoon of Dijon mustard on the salmon and finish by sprinkling breadcrumbs on top of each fillet.

Place salmon on non-stick baking sheet or backing sheet lined with oven safe paper and bake for 20 minutes at 375°F or until fillets are fully cooked. 

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