Stuffed Salmon

“I don’t know why anybody would eat fish that comes from warm water.” I had never thought about the difference between cold water and warm water fish until on day when we were talking about food, Alaska born Molly said that. I’m not much of a fish eater anyways. I love shell fish and you’d be hard pressed to find a fried shrimp basket on the Texas Gulf Coast that I haven’t tried. But I’ve never been a big fan of any type of fish filet.

I feel badly for my parents who love fish. They would literally wait for me to sleep over at friend’s home or go to summer camp and I think they would eat fish every night I was gone. As I’ve gotten older, I’m trying to branch out a little more. I like tuna sushimi, California and spicy tuna rolls and I’ll eat squid salad.

A few years back I got the South Beach Diet Cookbook. It was an interesting read and there are several recipes I absolutely love. One of those is the Spinach stuffed Salmon fillets. This recipe is so super simple, tasty and perfect for a busy weeknight dinner. It literally takes from start to finish about 15 minutes.

Process:

Take one salmon fillet and split it in the center. Squeeze out the excess water in one package of spinach, mix in two table spoons of pesto, a tablespoon of pine nuts, salt and pepper to taste. Stuff the mixture into the salmon and bake at 400 degrees for 10 minutes or less.

Oh and Big Ups to EricaLucci for her new job and for taking the bus to work. Woot!