In the Kitchen with Sigona’s: Walnut-Stuffed Salmon

Adapted from a recipe courtesy of the California Walnut Commission

Ingredients:

• 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

Directions:

• 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).