Spinach & Garlic Scape Salsa with Salmon
Source of Recipe
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Recipe Introduction
If scapes are not available from a specialty shop or farmer's
market, substitute with 1/2 cup of basil pesto. Serve with rice &
roasted baby beets for a beautiful colour
List of Ingredients
SALSA
2 cups spinach, rinsed & dried (preferably baby)
1/2 cup chopped garlic scapes
1/4 cup parmesan cheese
1/4 cup olive oil
2 tablespoons butter
salt & freshly ground black pepper
SALMON
2 lbs salmon fillets, on the skin
1 tablespoon olive oil
Recipe
4 servings | 20 minutes 15 mins prep
1. Place spinach, scapes& parmesan in food processor and pulse until
mixture is chunky.
2. With machine running, pour in olive oil.
3. Process until mixture is smooth.
4. Add butter, salt& pepper& mix.
5. If you didn't ask the fish monger to slice the salmon into
scallops (LONG SLICES) then do it yourself by placing a carving
knife at a 45 degree angle and slice down through the raw salmon to
the skin but NOT through it.
6. Now place your knife at a 45 degree angle& remove the scallops
from the skin; discard the skin.
7. Place the scallops on a plate& cut each long slice into 2 inch
pieces.
8. Heat oil in nonstick skillet.
9. Season salmon& place flesh side down; fry 1 side only for 1
minute or until browned.
10. Flip salmon onto baking sheet, browned side up.
11. Spread some salsa on top of salmon.
12. Bake in preheated 450F oven for 1 or 2 minutes – just until
white juices begin to appear.
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