2 8-ounce salmon filets (do not use the tail cut)
½ cup spinach leaves, whole
2 tablespoons feta cheese
1 tablespoon red onion, finely chopped
2 tablespoons shitake mushrooms, stemmed and sliced
½ garlic clove, crushed
¼ cup basil leaves, whole
1 tablespoon kosher salt
½ teaspoon black pepper, crushed
½ cup flour
2 tablespoons olive oil
Place one tablespoon of olive oil in a sauté pan, add the mushrooms and onion and cook for one minute. Remove the mixture from the pan and set aside. Wipe out the pan to use in cooking the salmon.
To create a “pocket” in each filet, slice the filets horizontally from the side, stopping at approximately one inch from the opposite side. Then, open the filet and layer in the following ingredients: spinach leaves, feta cheese, the red onion and shitake mushroom mixture, garlic, and top with the basil leaves. Fold the top section of the filet down, season with salt and black pepper, roll in flour, and then cook in one tablespoon of olive oil in a sauté pan over medium heat for 3-4 minutes on each side.
Serve on white rice and top with Roasted Pepper Sauce.
1 whole medium-sized red pepper
2 tablespoons extra virgin olive oil
pinch of kosher salt
pinch of cumin
1 tablespoon fresh parsley, finely chopped
Roast the outside of the red pepper. Remove the charred portions from the pepper and blend together with the remaining ingredients. Add extra olive oil, if needed.