This recipe works wonderfully with fresh trout or you can simply scoop out the inside of tomatoes and stuff the tomatoes with this filling, top with grated asiago cheese and bake in a 350 degree oven for 20 minutes.
Ingredients
4 – 6 ounce salmon fillets (wild salmon is always best)
2-3 TBSP Olive Oil
1 large Vidalia onion, diced
1 box frozen chopped spinach thawed but not drained
¼ cup chicken broth
Kosher salt
Garlic salt to taste
Fresh ground black pepper to taste
1/3 cup fresh grated parmesan cheese
Approximately ½ cup- ¾ cup seasoned Italian bread crumbs
4 tomatoes diced
Cedar plank that has been soaked in water
Directions
- Preheat oven to 400 degrees
- Season salmon with kosher salt and fresh ground pepper and place on cedar plank, 1-2 pieces per plank.
- On medium high heat, add olive oil and heat for approximately 2 minutes. Add diced onions and sauté until slightly brown. Add box of chopped spinach, and stir to incorporate evenly. Add chicken broth, seasoning, Italian breadcrumbs and cheese. Add diced tomatoes and stir until well heated. You may add more breadcrumbs, cheese or broth as needed. Place filling on top of seasoned salmon, about a 4 ounce serving on each fillet.
- Spread evenly and place in preheated 400-degree oven for approximately 15 minutes.
