spinach stuffed salmon

I found this recipe originally at Allreicpies.com.

2 salmon fillets
1/2 (10 ounce) package baby spinach, coarsely chopped
1 tablespoon prepared pesto
1 1/2 teaspoons chopped dry-packed sun-dried tomatoes
1 1/2 teaspoons pine nuts
salt and pepper

Make a slit two-thirds of the way through the center of each salmon fillet making sure not to cut all the way through. Season each fillet with the salt and pepper. In a food processor, combine the spinach, pesto, tomatoes, and pine nuts and pulse until mixed well. Spoon about a third of a cup of the mixture into each slit.

Place the fillets on a broiler pan coated with cooking spray. Roast in a 400 degree oven for 8 to 10 minutes or until the spinach mixture is heated through.

Peace,
Milton

red beet risotto

This is worth making for the look of it as much as the taste.

1 large beet, or one can of beets
2 tablespoons olive oil
2 shallots, chopped
1 cup arborio rice
1/4 cup red wine
3 cups of water
salt and pepper

If you are using a raw beet, wrap it in foil, place in a pie plate, and roast in the oven at 350 for about an hour. When it comes out of the oven, put it in the 3 cups of water and let it cool there. (You can actually do this a day ahead and the water will really get red.) Once it has cooled, scrape the peeling off the beet and dice it. puree half of the beet and add back to the water. Set diced pieces aside. If you're using the canned beets, empty the can, juice and all, into the water and let them soak for awhile, then follow the same instructions.

When you are ready to cook the rice, heat the oil on high in a large saucepan;add the shallots. When they become translucent, add the rice and stir for about a minute. Pour in the red wine and lower the heat a bit and stir until the wine is mostly absorbed; lower heat to medium. Add the beet water one cup at a time, stirring consistently. When you add the last cup of water, add the diced beets. When the water is mostly absorbed, remove from heat, cover, and let stand ten minutes before serving.

Peace,
Milton

salmon wellington

We had a special dinner tonight at the restaurant (I found out later I was cooking for Reynolds Price and friends as a part of the celebration of his fifty years at Duke). I needed something I could do that would allow me to serve up thirty plates at once, so rather than grilling the salmon, as we usually do, I opted for this recipe, which allowed me to use the oven. It worked out wonderfully.

First, for the mushroom duxelles:

1/2 onion, peeled and coarsely chopped
16 ounces mushrooms, sliced
3 tablespoons olive oil
1/8 teaspoon ground nutmeg
salt and pepper

Put the onion and the mushrooms in a food processor and blend until they are almost pureed. Heat the oil in a skillet to medium heat and add the onion-mushroom mixture until it is tender (five minutes or so). Turn up the heat and continue cooking until the moisture is gone and the mixture is almost like a paste. Season with salt, pepper, and nutmeg. Set aside to cool. (You can even make this a day ahead.)

1 package puff pastry sheets, thawed
4 salmon fillets, about 6 oz. each
1 egg, beaten well

Cut the pastry sheets in half and stretch them out, or roll them to activate the dough. Put 1/4 of the duxelles in the middle of the sheet matching the shape of the salmon fillet. Place the salmon with the best side down, facing the duxelles. Fold in the short sides and then wrap the long sides over to seal. Turn over and place on baking sheet lined with parchment paper. Repeat with the other three fillets. Brush tops with egg wash. Cook in a 350 oven for about eighteen to twenty minutes, depending on how well done you like your salmon to be. Let the fish rest for about five minutes before serving.

Peace,
Milton