Spinach, Portobello And Pine Nut Salmon With Balsamic Glaze.

1. 1

   Rinse salmon filets. Filet the filet so as to create 3 or 4 very thin pieces. A good fish market will do this for you if you ask the butcher. Pat the filets dry with a paper towel so as to remove excess water. In Med. to Lrg. bowl combine the juices, then 1/2 of: the sesame oil, Braggs, soy sauce, and 2 cloves of minced garlic, 1/2 lemon juice, Thyme, Oregano, 1/2 of the Olive oil and pepper as desired. Mix ingr. then marinate the salmon in mix and place in the refrigerator for 20 - 30 min. Wash, chop and prepare the spinach and mushrooms. Grind 1/2 of the pine nuts to a fine consistency. Chop the onions and stir-fry until clear. Set 1/2 of onions aside. Add mushrooms, garlic, spinach and whole pine nuts to the fry pan and stir-fry until soft (brown the nuts). Do not over cook! Place each salmon fillet on a slightly oiled sheet of Aluminum foil and fill the fillets with the spinach and mushroom mixture. Roll the salmon fillets so that they are stuffed with the mixture when finished. Tightly wrap the salmon rolls with the aluminum paper. Add a second sheet of aluminum paper to the outside of the wrap. This helps the fish to cook more evenly.

2. 2

   Cook salmon in oven at 250 degrees C (400 F) or use a BBQ on low to med-low heat. Cook for about 10 minutes but be cautious not to over cook. I live at 7,800' elevation so your cooking time may vary.

3. 3

   Remove from foil and plate as desired. Drizzle glaze over plated fish or serve sauce as gravy at the table. Garnish with a pinch of grated truffle and a spritz of white truffle oil to the plated fish. Grate a bit of parmesan as garnish to fish if desired (this works well when added to steamed broccoli or asparagus.

No additional tips available.