1 Tbs. olive oil
1 tsp. chopped garlic
½ pound fresh spinach
2 ½ - 3 pound salmon fillets*
2 tsp. sea salt
2 tsp. granulated garlic
1 – 2 tsp. black pepper
½ pound roasted red peppers
*Have the butcher cut a pocket the length of the salmon.
Preheat over to 350 degrees. Heat olive oil in a sauté pan; add garlic and spinach and sauté just until spinach wilts. Immediately remove from heat and let it cool down as quickly as possible. Combine salt, granulated garlic, and black pepper in a small vessel then sprinkle it on the salmon inside the pocket and outside, rubbing it in. Place salmon in a lined or oiled sheet pan, open the pocket and line the bottom half with the spinach then add a layer of the roasted peppers, close the salmon flap. Place the salmon in the preheated oven and roast 25–30 minutes (no longer). If you want it browned, place it directly under the broiler 5 minutes prior to the elapse of the cooking period. Let salmon sit 10 minutes before cutting in order for it to continue cooking.
PER SERVING: 307 CAL; 39 G PROT; 14 G TOTAL FAT; 3.5 G CARB; 107 MG CHOL; 593 MG SOD; 1 G FIBER; 1 G SUGARS
From the article: New Age Soul Food
Other menu items:
- sautéed greens with caramelized onions
- Bhutanese red rice pilaf