Preparation

• 1 In a large non-stick skillet, heat oil over medium heat. Add onion; cook until tender but not browned, about 5 minutes. 2 Stir in garlic, spinach, salt and pepper and cook until spinach starts to wilt, about 3 minutes. Remove from heat. 3 Add cooked rice to spinach and stir in lemon zest until well combined. 4 Spread spinach mixture evenly over salmon and sprinkle with cheese and walnuts.5 Roll up gently using toothpicks or butcher’s twine to secure. 6 Place salmon on a parchment lined rimmed baking sheet and bake in 375° oven until fish is cooked through, about 15-20 minutes. 7 Transfer to cutting board and let rest 10 minutes before slicing. Serve with steamed seasonal vegetables or green salad.
• Source: California Walnut Board