Bright Star's Baked Stuffed Atlantic Salmon

Bright Star's Baked Stuffed Atlantic Salmon served with Lemon Butter Sauce

Serves 4

4 – 6 oz Salmon Fillets



2 tablespoons butter

6 artichoke hearts, diced

2 cups white rice, cooked

8 asparagus spears, diced

½ red bell pepper, diced

1 teaspoon dill weed

1 pound spinach leaves

Preheat oven to 375 degrees.  Rinse salmon in water and pat dry.  Season salmon with salt and pepper.  Cut across fish with a paring knife leaving a small pocket on fish.  Pre-heat large sauté pan on medium heat.  Add butter.   Add next five ingredients to sauté pan and cook until vegetables are tender.  Add Spinach to mixture and sauté until cooked through.   Place salmon on cookie sheet and add mixture evenly to pockets in fish   Bake at 375 for 7-10 minutes until fish is cooked through and flakes easily with a fork

Lemon Butter Sauce

1 whole peeled lemon

¼ c white wine

1 clove garlic, minced

Pinch of thyme

I tsp chopped shallots

½ cup heavy whipping cream

½ lb unsalted butter at room temperature

Combine first five ingredients in medium size sauce pan.  Heat pan on medium high heat until mixture is reduced by half stirring occasionally.   Add whipping cream stirring occasionally until reduced by half.  Remove from heat and stir in butter.

Plate salmon and drizzle with lemon butter sauce.

Weekend Cooking - June 19, 2010