recipe from wholefoodsmarket.com Serves 6
1 (2lb)center cut boneless, skinless salmon fillet
1 cup of ricotta cheese
1 cup of feta cheese, crumbled
salt and pepper to taste
1TBSP dijon mustard
1 cup baby spinach, divided
extra virgin olive oil
Preheat oven to 450 degrees.
Butterfly salmon fillet through the center so that it lays open flat in one large piece like a book. turn salmon over so the gray underside is facing up and arrange on a clean work surface. In a bowl, mash together ricotta and feta until well blended, then season with salt and pepper.
Season salmon with salt and pepper then spread fillet with dijon mustard and arrange half the spinach over the top leaving a 1 inch border around the edges. Evenly spread the cheese mixture on top of the spinach, then top with the remaining spinach. Starting from one of the long sides, gently roll up the salmon and tie snuggly with cooking twine at 1 inch intervals.
Gently transfer salmon to a greased baking sheet then brush the top with olive oil and season the outside with salt and pepper. Scatter the dill and oregano over the top and sides and roast until just cooked through.
Okay so as you can see, I don't follow directions very well. I forgot to buy twine, so I have to do it a different way. I also used a smaller fillet and thus a smaller amount of all of the ingredients. I also used reduced fat ricotta and feta. Salmon is fatty enough by itself, and last time I checked, there is not any reduced fat salmon on the market. Salmon does however have the omega 3 fatty acids so it is still a healthy food. And really yummy!
End Result: It was really yummy! I may have overcooked it a tad. I am not a professional chef. Did I mention that? But it wasn't too too overcooked. It was still quite good. I served mine with some brown rice and broccoli because my 5 year old will eat rice, and my 3 year old picked out the broccoli at the store. So really you can serve this with whatever you want.