INVOLTINI OF SALMON WITH OLIVE SAUCE AND SPINACH
Steps:
- To make the sauce, slice the tomatoes lengthwise into thin strips and then crosswise to make small squares.
- Combine all the ingredients for the sauce, and stir to blend.
- To assemble the rest of the dish, soak the spinach in cold water to remove dirt. Remove the stems. Cook in boiling water for one or two minutes, until it is soft but still emerald green. Drain and rinse in cold water, or plunge into ice water to set color.
- Preheat the oven to 500 degrees.
- Slice the salmon diagonally, as if cutting smoked salmon, making the pieces about three-eighths of an inch thick. Fold the right half of one piece toward and below the other half, to make a ''7'' shape. Fold the left half over to make a rough triangle. Repeat for each slice.
- Put the oil and wine in a shallow, ovenproof casserole and add all the fish packages in one layer. Heat over a medium flame, just until the liquid comes to a simmer.
- Cover the casserole and heat in the oven for four minutes. Remove the casserole, and let it sit covered for one minute. The salmon should be rare in the middle.
- While the salmon is cooking, reheat the spinach briefly in a pan, adding a small amount of oil to prevent sticking. Add salt and pepper to taste, remembering that the sauce is salty.
- Put about a half a cup of cooked spinach leaves on each plate. Arrange two salmon packages over the spinach on each plate and spoon about a half of a teaspoon of olive sauce over each salmon package.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 29 grams, Carbohydrate 11 grams, Fat 38 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 6 grams, Sodium 837 milligrams, Sugar 1 gram
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