In the Kitchen with Sigona’s: Walnut-Stuffed Salmon
Adapted from a recipe courtesy of the California Walnut Commission
- 3-4 teaspoons olive oil (we like a bit more, but we always like more olive oil!)
- ½ cup minced onion
- 1 clove garlic, minced
- 4 cups chopped spinach
- ½ teaspoon each salt and pepper
- 1 cup cooked brown rice
- 2 teaspoons lemon zest
- ¼ cup shredded cheddar cheese
- ½ cup chopped walnuts
- 1 pound salmon fillet, skinned and pin bones removed
- In a large non-stick skillet, saute onion until tender but not browned. Stir in garlic, spinach, salt, and pepper. Cook until spinach starts to wilt. Remove from heat.
- Add cooked rice to spinach. Stir in lemon zest until well combined.
- Spread spinach mixture evenly over salmon. Sprinkle with cheese and walnuts. Roll up gently, using toothpicks or butcher’s twine to secure.
- Place salmon on a parchment-lined, rimmed baking sheet. Bake at 375° until fish is cooked through, about 15-20 minutes. Let rest 10 minutes before slicing.
- Transfer to cutting board and let rest 10 minutes before slicing.
Serve with a green salad and crusty bread. Set out some fresh-pressed olive oil for dipping (any of our flavors will do; however, the lemon-infused oil will be especially nice with the salmon).