Chef Tee’s Baked Salmon with Spinach Stuffing

stuffed-salmon-cookedIngredients

  • 1 (5-to-7 lbs.) salmon, with or without head and tail, boned, butterflied (ask seafood / fishmonger butterfly fish for you)
  • 2 Tbps. butter, unsalted
  • ½ cup onion, chopped
  • ¼ cup celery, chopped
  • 1 cup baby spinach, chopped
  • 4 cups bread, cubed (preferably dried)
  • ¼ cup parsley, chopped
  • 1 egg, beaten
  • ¼ cup chicken broth (can substitute stock)
  • Olive oil
  • Salt & Pepper to taste

Directions

  1. Preheat oven to 325° F.
  2. In small sauté pan, add onion, celery, butter; cook over medium-high heat until soft; set aside.
  3. In medium mixing bowl, add sautéed onion /celery, spinach, bread cubes, parsley, egg, broth, Salt & Pepper; mix well, refrigerate.
  4. On flat surface, season butterflied salmon with Salt & Pepper.  Spoon spinach stuffing onto seasoned fish, leaving 1-inch border around edges.  Gently roll up salmon; tie with cooking twine to secure.
  5. Transfer stuffed salmon onto oiled baking sheet.  Brush top, sides of salmon with oil; season with Salt & Pepper.
  6. Bake uncovered about 20-30 minutes or until salmon is just cooked through.
  7. Rest fish for 5 minutes; remove, discard twine; serve.

Brian’s Spinach & Feta Cheese Omelet

Serves 1 to 2Feta & Spinach Omelet
Prep time: 5 minutes; cooking time: about 5 minutes
Ingredients

  • 2 Tbsps. vegetable oil (can substitute butter)
  • ½ cup spinach, chopped
  • ¼ cup onions, chopped
  • ¼ cup feta cheese
  • Garlic powder to taste
  • Salt & Pepper to taste
  • 3 eggs
  • 2 Tbsps. milk
  • Garnish – chopped spinach, Parmesan cheese

Directions

  1. In 8-inch nonstick skillet, heat oil over medium-high heat; add onions, ¼ cup spinach; cook a few minutes.
  2. In mixing bowl, whisk together eggs, milk, Salt & Pepper, garlic powder, ¼ cup spinach; pour mixture into skillet, cook a few minutes over medium heat.
  3. As eggs set, lift edges w/spatula, allowing uncooked eggs to flow underneath; when egg are nearly set, add cheese; fold omelet over to form half moon shape.
  4. Cover omelet; cook for 1-to-2 minutes or until cooked through.
  5. Carefully remove omelet from skillet; garnish w/Parmesan cheese, spinach; serve.

Brian’s Apple & Baby Spinach Salad

Serves 4 to 6S n p logo
Prep time — 5-to-10 minutes; no cooking time
Ingredients

  • 2 (6 ounce) packages fresh baby spinach (can substitute young baby kale)
  • 1 medium apple, cored, chopped
  • 1/4 cup dried cranberries
  • 2 Tbsps. chopped peanuts
  • 2 Tbsps. olive oil
  • 1 Tbsps. sugar
  • 1 Tbsp. cider vinegar
  • ¾ tsp. curry powder
  • Salt to taste

Directions

    1. In large bowl, combine spinach, apple, craisins, peanuts; set aside.
    2. In medium bowl, whisk together remaining ingredients; pour over salad; toss to coat.