Another one of my Creations: Pinenut Encrusted Salmon on a bed of Wilted baby Spinach

Serves 4

Salmon filets Large: 4

Pine nuts: 1 cup. Grind them coarsely.

Baby Spinach: One pound

Sun Dried Tomatoes: Finely Julienned Slices of 10 tomatoes.

Sea Salt

Freshly Ground Pepper

Garlic two tablespoon Chopped: Fresh or from Bottle.

Poppy Seeds: 4 tablespoons

Olive oil: 3 tablespoons

Parsley Flakes

Good Hungarian Paprika

Method:

Mix Salt, Pepper, Paprika, Parsley Flakes, Garlic and Chopped Pine nuts:

Dip Salmon Filet in the nut spice mixture and dredge heavily on both sides. Make sure that the nut spice mixture sticks on both sides. Use your hands to clump it on there.


Preheat the Oven on Broil.

Then Heat Olive oil on a tawa or griddle.

Brown each side of encrusted filet of salmon until golden brown, perhaps a minute each.

Then, Remove from heat and put aside.

then when all four filets are done. Take a large Frying pan or a cast iron frying pan:
Drizzle one tablespoon olive oil and coat the bottom.


Then arrange the four filets on it, and place on the second shelf from top in oven on Broil, while leaving Oven door slightly ajar.
Salmon will done through and through tender in about 2-3 minutes. Dont overcook the fish.

In the mean time,

Take a large pan, add a tablespoon olive oil. Heat it, and add a bit of garlic and julienned sun dried tomatoes to it. Then add the pound bag of baby spinach and cook until wilted and no more.

Season with Sea Salt and Black Pepper and remove from heat.

Take a China Plate. Using Tongs remove a heap of wilted Spinach and arrange on plate neatly in the middle.

Take the Cooked Browned Filet of Salmon, and place on top of Spinach heap.

Serve with Whole Wheat Italian Bread.

Goes really well with Pomegranate Juice.