Spinach & Garlic Scapes Salsa With Salmon

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• SALSA

• 2  cups spinach, rinsed & dried (preferably baby)
• 1⁄2 cup  chopped garlic scape
• 1⁄4 cup parmesan cheese
• 1⁄4 cup olive oil
• 2  tablespoons butter
•  salt & freshly ground black pepper

• SALMON

• 2  lbs salmon fillets, on the skin
• 1  tablespoon olive oil

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.