Apricot Chili Salmon Stuffed with Spinach and Shitake Recipe

Instructions

1. 1

   For the Filling: In a large sauté pan, heat oil, add garlic, sauté until lightly browned, add sliced mushrooms and sauté over med heat until shrunken and brown all over. Add spinach, you will need to add it in batches as it shrinks. Cook it down until the spinach has completely wilted and the water has evaporated. Make sure you really mix the mushrooms right through. Add the pepper and lemon zest. Let it cool.

2. 2

   When the spinach mixture is cooled, remove about 2 cups of the mixture and chop it finely. Set this aside, you will use it to stuff the salmon. Reserve the rest of the un-chopped filling, it will be reheated and used as a bed for the fish to lay on.

3. 3

   For the Salmon: Grease a tin foil lined cookie sheet. Mix the apricot preserves with the cayenne and chili powder. Season the salmon all over with the salt and pepper. Lay the bottom half of the fish on the sheet and top it with the 2 cups of chopped filling, spread it out evenly. Top the filling with the second pice of fish, you now have a sandwich. Coat the entire top of the fish with the apricot preserve mixture.

4. 4

   Cook the stuffed fish for 20-25 minutes. Let rest for about 15 minutes before serving (up to 45 minutes).

5. 5

   When ready to serve, heat the reserved un-chopped filling in a fry pan over med-high heat. Transfer to serving platter, spread it out to make a bed for the salmon. (you can reheat the filling in the microwave)

6. 6

   Transfer the salmon, either whole or cut into serving size pieces onto the bed of greens. Top with lemon slices. Serve hot or warm Serves 6 Tips: Make sure your fish is at room temperature for 1 hour before cooking it. Make the filling up to 1 day ahead