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This salmon changed everything for me. My pickiest eater smelled the garlic and shallot cooking and was so tempted that he took a whole bowl of the sautéed spinach mixture, and for the sake of not jinxing things, I won’t tell you what else he volunteered to try after that, but this is a salmon recipe, so exercise your own imagination here. So, is this a magic recipe that will cure picky eating? I can’t say that. But I also can’t say it isn’t.
8- 1 and 1/2-inch (4-centimeter) salmon fillets
5 ounce (140 gram) fresh spinach leaves
1 tablespoon Tuscanini Olive Oil
2 shallots, finely diced
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 and 1/2 teaspoons Haddar Salt, divided
1/4 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a large skillet, heat oil. Sauté shallots until beginning to brown, about 10–15 minutes. Add garlic. Add spinach in handfuls until it’s all wilted. Season with 1/2 teaspoon salt and pepper. Allow to cool.
With a sharp paring knife, cut a slit in the thickest part of a slice of salmon and carefully stuff it with about a tablespoon of the cooled spinach mixture. Continue until all the fillets are stuffed, then season the salmon with remaining one teaspoon salt, garlic powder, dried parsley, and dried basil.
Bake for 18–22 minutes, or until desired doneness is reached.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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