Spinach Pesto Stuffed Salmon
Servings
6 Servings
Ingredients
- 1 cup frozen spinach
- 1/8 cup water
- 2 cloves garlic finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Zest and juice of half a lemon
- 1/3 cup pine nuts finely chopped
- 1 1/2 pounds salmon six generous fillets
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon lemon juice
Instructions
- Heat spinach, water, garlic and salt in a sauté pan on medium heat, until all liquid evaporates.
- Add the lemon zest and juice, and the pine nuts, and mix into spinach until well combined.
- Preheat oven to 350°F.
- Slice through the middle of each salmon fillet and stuff the salmon with the spinach mixture.
- Combine the mustard, honey, lemon juice and chili flakes.
- Brush the salmon with mustard sauce and bake for twenty minutes.
- Recipe published in JOY of KOSHER with Jamie Geller Magazine Purim 2014 SUBSCRIBE NOW
