Walnut Stuffed Salmon
This recipe packs a heart-healthy punch as both salmon and walnuts contain omega-3 fatty acids. The addition of brown rice and spinach rounds out the nutritional balance and boasts delectable flavour.
1/4 cup (60 mL) minced onion
1 clove garlic, minced
4 cups (1 L) chopped spinach
1/2 tsp (2 mL) each salt and pepper
1 cup (250 mL) cooked brown rice
2 tsp (10 mL) lemon zest
1/4 cup (60 mL) shredded old cheddar cheese
1/2 cup (125 mL) chopped walnuts
1 lb (500 g) salmon fillet, skinned and pin bones removed
In large non-stick skillet, heat oil over medium heat. Add onions; cook until tender but not browned, about five minutes. Stir in garlic, spinach, salt and pepper and cook just until spinach starts to wilt, about three minutes. Remove from heat.
Add cooked rice to spinach and stir in lemon zest 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 a green salad.
24 g protein
24 g total fat
5 g saturated fat
11 g polyunsaturated fat
7 g monounsaturated fat
57 mg cholesterol
17 g carbohydrate
4 g fibre
419 mg sodium