Involtini Of Salmon With Olive Sauce And Spinach

Ingredients

For olive sauce:

• 6 sun-dried tomato halves in oil, about 1/3 cup
• ⅔ cup bottled olives paste, made with finely-chopped black olives (see note)
• 1 tablespoon pink peppercorns
• 1 teaspoon balsamic vinegar
• ½ cup olive oil

For salmon and spinach:

• 3 pounds fresh spinach
• 1 pound whole fillet of salmon
• ¼ cup olive oil
• ½ cup white wine
• Salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    484 calories; 39 grams fat; 6 grams saturated fat; 23 grams monounsaturated fat; 6 grams polyunsaturated fat; 11 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 22 grams protein; 41 milligrams cholesterol; 330 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. To make the sauce, slice the tomatoes lengthwise into thin strips and then crosswise to make small squares.
2. Combine all the ingredients for the sauce, and stir to blend.
3. 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.
4. Preheat the oven to 500 degrees.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.

• Olive paste can be found in good supermarkets and gourmet shops.

30 minutes