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pine nuts raisins lemon salmon fillets kosher salt ground black pepper parsley lemon extra-virgin olive oil
Viewed: 50 - Published at: 7 years agoIngredients
- 1/2 cup pine nuts
- 1/4 cup raisins
- 1 lemon, zest of
- 4 (6 ounce) salmon fillets
- kosher salt
- ground black pepper
- 1/4 cup coarsely chopped parsley
- 1 lemon, juice of
- 3 tablespoons extra virgin olive oil
- 5 cups Baby Spinach, washed and dried
Method
- Spread pine nuts on a cookie sheet. Toast in preheated 450°F oven for 5-7 minutes until golden. Watch carefully to prevent burning. Set aside.
- Place raisins in a small bowl. Peel lemon with a vegetable peeler, then slice into fine julienne. Add julienned lemon zest to bowl and cover with boiling water.
- Place salmon on a cookie sheet. Sprinkle with salt and pepper. Roast in same 450°F oven 8-10 minutes until just firm to the touch.
- Strain water off relish ingredients. Add pine nuts to raisins and zest. Add parsley, lemon juice, olive oil, salt and pepper. Stir well.
- Divide spinach amongst 4 plates. Add 1 piece of salmon to each, and top salmon with relish.
