A perfect entrée for spring celebrations

(NC)-Celebrate the arrival of spring with family and friends over this delicious California Walnut Stuffed Salmon. This recipe packs a double-dose of omega-3 fatty acids from the salmon and walnuts. The addition of brown rice and spinach rounds out the nutritional balance and flavour.

2 tsp olive oil 10 mL

1/4 cup onion, minced 50 mL

1 clove garlic, minced 1

4 cups spinach, chopped 1 L

1/2 tsp each, salt and pepper 2 mL

1 cup cooked brown rice 250 mL

2 tsp lemon zest 10 mL

1 lb salmon fillet, 500 g skinned and pin bones removed

1/4 cup old Cheddar cheese, 50 mL shredded

1/2 cup California walnuts, 125 mL chopped

In large non-stick skillet, heat oil over medium heat. Add onions; cook until tender but not browned, about 5 minutes. Stir in garlic, spinach, salt and pepper and cook just until spinach starts to wilt, about 3 minutes. Remove from heat.

Add cooked rice to spinach and stir in lemon zest until well combined.

Spread spinach mixture evenly over salmon and sprinkle with cheese and walnuts. Roll up gently using toothpicks or butcher's twine to secure.

Place salmon on a parchment-lined rimmed baking sheet and bake in 375º F (190º C) oven until fish is cooked through, about 15 - 20 minutes.

Transfer to cutting board and let rest 10 minutes before slicing. Serve with steamed seasonal vegetables or green salad.

Makes 4 servings.

Nutrients per serving: 24.3 g protein, 24.4 g fat, 16.8 g carbohydrates, 3 mg iron, 162 mg calcium, 419 mg sodium, 3.5 g fibre, 378 calories. Excellent source of vitamins A, B6, B12, thiamine, niacin, folacin and magnesium.

Source: http://www.walnutinfo.com.