Spinach & Garlic Scapes Salsa With Salmon |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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If scapes are not available from a specialty shop or farmer's market, substitute with 1/2 cup of basil pesto. Serve with rice & roasted baby beets for a beautiful colour combination. Ingredients:
2 cups spinach, rinsed & dried (preferably baby) |
1/2 cup chopped garlic scape |
1/4 cup parmesan cheese |
1/4 cup olive oil |
2 tablespoons butter |
salt & freshly ground black pepper |
2 lbs salmon fillets, on the skin |
1 tablespoon olive oil |
Directions:
1. Place spinach, scapes& parmesan in food processor and pulse until mixture is chunky.
2. With machine running, pour in olive oil.
3. Process until mixture is smooth.
4. Add butter, salt& pepper& mix.
5. If you didn’t ask the fish monger to slice the salmon into scallops (LONG SLICES) then do it yourself by placing a carving knife at a 45 degree angle and slice down through the raw salmon to the skin but NOT through it.
6. Now place your knife at a 45 degree angle& remove the scallops from the skin; discard the skin.
7. Place the scallops on a plate& cut each long slice into 2 inch pieces.
8. Heat oil in nonstick skillet.
9. Season salmon& place flesh side down; fry 1 side only for 1 minute or until browned.
10. Flip salmon onto baking sheet, browned side up.
11. Spread some salsa on top of salmon.
12. Bake in preheated 450F oven for 1 or 2 minutes – just until white juices begin to appear.
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