If scapes are not available for this recipe use ? cup (125 mL) basil pesto and combine it with the spinach. Ask the fish-monger to cut the salmon into scallops (long slices) or cut them yourself by placing a carving knife at a 45-degree angle and slicing down through the raw salmon to the skin but not through the skin. Serve this dish with rice and, for a beautiful colour combination, roasted baby beets. For an alternative dish, make the salsa and toss with cooked pasta, adding a little pasta water to thin out the sauce. If baby spinach is not available, use thinly sliced regular spinach.
2 cups (500 mL) baby or other spinach, rinsed and dried
? cup (125 mL) chopped garlic scapes
? cup (50 mL) grated Parmesan cheese
? cup (50 mL) olive oil
2 tbsp (25 mL) butter
Salt and freshly ground pepper
2 lb (1 kg) salmon fillet on the skin
1 tbsp (15 mL) olive oil
(1) Preheat oven to 450?F (230?C).
(2) Place spinach, scapes and Parmesan cheese in food processor. Pulse until mixture is chunky. With machine running, pour in olive oil. Process until mixture is smooth. Add butter, salt and pepper.
(3) With the knife at a 45-degree angle, slice salmon scallops off the skin. Discard the skin. Place scallops on a plate and make slices about
1- to 2-inches (2.5- to 5-cm) apart depending on the thickness of the salmon.
(4) Heat oil in nonstick skillet. Season salmon and place flesh-side down in skillet. Fry 1 minute or until browned on 1 side only. Flip salmon onto baking sheet, browned side up. Spread with some salsa. Bake 1 to 2 minutes or until white juices just begin to appear.
(5) Divide salmon between 4 plates. Serve any extra salsa in a dish for people to help themselves.