Spinach & Garlic Scapes Salsa With Salmon

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Total Time
20mins
Prep 15 mins
Cook 5 mins

If scapes are not available from a specialty shop or farmer's market, substitute with 1/2 cup of basil pesto. Serve with rice & roasted baby beets for a beautiful colour combination.

Ingredients Nutrition

Directions

  1. Place spinach, scapes& parmesan in food processor and pulse until mixture is chunky.
  2. With machine running, pour in olive oil.
  3. Process until mixture is smooth.
  4. Add butter, salt& pepper& mix.
  5. If you didn’t ask the fish monger to slice the salmon into scallops (LONG SLICES) then do it yourself by placing a carving knife at a 45 degree angle and slice down through the raw salmon to the skin but NOT through it.
  6. Now place your knife at a 45 degree angle& remove the scallops from the skin; discard the skin.
  7. Place the scallops on a plate& cut each long slice into 2 inch pieces.
  8. Heat oil in nonstick skillet.
  9. Season salmon& place flesh side down; fry 1 side only for 1 minute or until browned.
  10. Flip salmon onto baking sheet, browned side up.
  11. Spread some salsa on top of salmon.
  12. Bake in preheated 450F oven for 1 or 2 minutes – just until white juices begin to appear.