Ingredients
- 2 tsp extra-virgin olive oil
- 2 tbsp minced onion
- 1 clove garlic, minced
- 1/2 cup chopped walnuts
- 4 cups chopped spinach
- 1 cup cooked brown rice
- 2 tsp lemon zest
- 1/4 cup shredded old cheddar cheese
- 1 lb salmon fillet, skinned, bones removed
- salt and pepper
Directions
- In large non-stick skillet, heat oil over medium heat. Sauté onions until tender but not browned. Stir in garlic, spinach, salt and pepper and cook for another three minutes. Remove from heat.
- Add cooked rice and lemon zest to spinach and stir until well combined.
- Spread spinach mixture evenly over salmon and sprinkle with cheese and walnuts. Roll up gently using toothpicks or butcher’s twine to secure.
- Place walnut stuffed salmon on a parchment-lined rimmed baking sheet and bake in a 375ºF (190ºC) oven until fish is cooked through, about 15-20 minutes.
- Transfer to cutting board and let rest 10 minutes before slicing. Serve with steamed seasonal vegetables or Festive Christmas Salad (see recipe below). Serves 4.
Recipe based on besthealthmag.ca