Salmon is naturally rich in heart-healthy omega-3 fatty acids. This Spinach-Stuffed Salmon With Mango Sauce is also naturally rich in sumptuous, downright addictive flavor. You'll keep coming back to this recipe!
Ingredients
MANGO SAUCE
1wholemango- peeled, core removed, and diced
½cupplain Greek yogurt - nonfat
1wholelime- juiced. Use the juice for the recipe, reserve the flesh for another use or garnish.
STUFFED SALMON
1cupoyster mushrooms- stalks removed, and caps sliced
1tablespoonshallots- peeled and sliced
2tablespoonsgarlic - minced
1poundfresh spinach- chopped
4 4 ozsalmon fillets - butterflied, cut crosswise and spread open flat
¼cuppineapple - sliced very thin
1teaspoonpaprika
½teaspoonblack peppercorns - ground
Instructions
Mango Sauce
Juice the lime. Reserve the juice for the recipe, use the flesh for something else, like a garnish!
In a food processor, purée the juice, yogurt, and mango until smooth. Chill. If desired, garnish your Mango Sauce with a little swirl of balsamic glaze (see notes).
Stuffed Salmon
In a large, hot nonstick skillet, sauté the mushrooms, shallots, and garlic until garlic is light brown. Add the spinach. Cook for 1 minute, and remove from heat.
On one side of butterflied salmon, layer the pineapple slices and the spinach mixture. Close salmon, and dust with the paprika and pepper.
Lay salmon fillets skin side up in a very hot nonstick skillet. Sear for about 30 seconds, then adjust heat and cook over medium heat for about 3 minutes.
Cover and lower heat again, and cook until done, about 8 more minutes.
Serve with seared side facing up, with Mango Sauce on the side.
Balsamic vinegar can be easily transformed into a deliciously thick but completely fat-free glaze. Simply pour about a cup of balsamic vinegar into a small saucepan and bring to a boil. Reduce heat and allow vinegar to simmer until it thickens and is reduced by half, about 20 to 30 minutes. Remove from heat and cool. Store in the refrigerator in a lidded container.
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