Ingredients Jump to Instructions ↓

  1. 1 (15-ounce) salmon fillet , skinned and deboned

  2. 2 cups fresh spinach leaves

  3. 1 tablespoon chopped onion

  4. 2 cloves garlic , minced

  5. 1 tablespoon unsalted margarine

  6. 1 tablespoon extra-virgin olive oil

  7. Pinch grated nutmeg

  8. Kosher salt

  9. Freshly ground white pepper

  10. White wine

  11. Tomato and Seasonal Greens Salad, as an accompaniment, recipe follows

  12. 1/4 cup balsamic vinegar, reduced by

  13. 1/4 cup orange juice , reduced by

  14. 1/4 cup extra-virgin olive oil

  15. Kosher salt and freshly ground white pepper

  16. 3 cups seasonal greens (mizuna, red oak lettuce, frisee, or mache)

  17. 1 medium tomato, thinly sliced

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F.

  2. Melt margarine and olive oil in skillet over medium heat. Add onion and garlic saute until translucent. Add spinach, season with salt, pepper, and nutmeg and saute gently until tender. Remove from heat to cool.

  3. Slit the salmon fillet into 2 pieces. Season lightly with white wine, salt and pepper. Place the spinach in the center. Roll in plastic wrap . Place in a triangle mold. Repeat with the other piece of salmon. Steam in the oven about 20 to 25 minutes.

  4. Mix the reduced balsamic vinegar , reduced orange juice, and extra-virgin olive oil in a bowl. Season with salt and pepper. Toss mixed greens in the dressing and plate with the sliced tomato.

  5. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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