Spinach-Stuffed Salmon With Mango Sauce
Salmon is naturally rich in heart-healthy omega-3 fatty acids. This Spinach-Stuffed Salmon With Mango Sauce is also naturally rich in sumptuous, downright addictive flavor. You'll keep coming back to this recipe!
Yield: 4 people
- 1 mango peeled and diced
- 1/2 cup yogurt plain, nonfat
- Juice of 1 lime
- 1 cup oyster mushrooms sliced, stalks removed
- 1 tablespoon shallots sliced
- 2 tablespoons garlic chopped
- 1 pound spinach fresh, chopped
- 4 4-ounce salmon fillets butterflied (cut crosswise and spread open flat)
- 1/4 cup pineapple sliced very thin
- 1 teaspoon paprika
- 1/2 teaspoon black peppercorns ground
- For the Mango Sauce: In a food processor, purée all ingredients until smooth. Chill. If desired, garnish your Mango Sauce with a little swirl of balsamic glaze.*
- In a large, hot nonstick skillet, sauté the mushrooms, shallots, and garlic until garlic is light brown. Add the spinach. Cook for 1 minute, and remove from heat.
- On one side of butterflied salmon, layer the pineapple slices and the spinach mixture. Close salmon, and dust with the paprika and pepper.
- Lay salmon fillets skin side up in a hot nonstick skillet. Sear for about 30 seconds, then cook over medium heat for about 3 minutes. Cover and lower heat. Cook until done, about 8 more minutes.
- Serve with seared side facing up, with Mango Sauce on the side.
* Balsamic vinegar can be easily transformed into a deliciously thick but completely fat-free glaze. Simply pour about a cup of balsamic vinegar into a small saucepan and bring to a boil. Reduce heat and allow vinegar to simmer until it thickens and is reduced by half, about 20 to 30 minutes. Remove from heat and cool. Store in the refrigerator in a lidded container. The chefs at Pritikin have created the best ever mango recipes because all their recipes deliver everything that's great for us, like great flavor and great nutrition, and virtually nothing that's harmful, like saturated fat, sugar, and salt.