Spinach & Feta Stuffed Salmon

We are back from our three week trip and an overnight trip to our friend Valerie’s Pickled Onion in Santa Elena. In celebration of her birthday, we prepared this incredible stuffed salmon! Originally prepared by our favourite TV Chef Stefano Faita (Canadian), we think you will agree it is a special dish! For more wonderful recipes, visit his website – www.cbc.ca/inthekitchen

Spinach & Feta Stuffed Salmon     Yield: 4 to 6 servings.


1 side of salmon (about 2 pounds)
Olive oil, as needed
1 (5-ounce) bag baby spinach
2 garlic cloves, finely chopped
1 large shallot, finely chopped
2 tbsp. chopped dill
4 to 5 ounces feta cheese, crumbled (about 1/2 cup)
2 tsp. lemon zest (optional)
Salt and freshly ground pepper, to taste
1/2 lemon, sliced and each slice cut in half

Dill and Caper Sauce
1 cup yogurt
2 tbsp. chopped fresh dill
1 tsp. Dijon mustard
2 tbsp. capers
Squeeze of fresh lemon juice
1 tsp. honey
2 tbsp. extra virgin olive oil
Salt and freshly ground pepper, to taste

PREPARATION        Preheat oven to 400 degrees F.

Add 1 tbsp. olive oil to a large sauté pan over medium high heat. Add spinach and sauté in olive oil just until starts to wilt. Let cool and squeeze out excess liquid. Add spinach, garlic, shallot, dill, feta, lemon zest, salt and pepper, and 2 tbsp. olive oil to a bowl. Stir to combine.

Trim the very end of salmon tail and reserve for another use. Cut salmon in half.

Take one of the salmon halves and score the skin side in 1 1/2-inch intervals. Set aside.

Add the other salmon half to a parchment-lined baking sheet, skin side down. Spread evenly with the spinach and feta stuffing. Cover with the remaining salmon half, scored side up.

Fill score marks with lemon slices. Season with salt and pepper and drizzle with 1 tbsp. olive oil.

Bake until salmon reaches internal temperature of 140 degrees F., about 15 to 20 minutes, depending on thickness of fish. Serve with Dill and Caper Sauce.

Dill and Caper Sauce
Add yogurt, dill, Dijon mustard, capers, lemon juice, honey, olive oil, and salt and pepper to a bowl. Stir to combine. Taste and adjust for seasoning.


Dilled Carrots

OOPS, looks like I forgot to send this before the Chiapas trip. Larry makes this dish often as it keeps very well. After a day or so you may want to drain off some of the marinade as the carrots may start to get mushy!


Try to get fresh dill! If not you can use dill weed in the marinade, and dust the carrots once lightly with chopped parsley.

1 small bag bay carrots, peeled.

1 cup white vinegar

2 T sugar

2 teaspoons salt

Freshly ground black pepper

2 T chopped fresh dill OR 1 teaspoon dried dill weed + 1 T. chopped fresh parsley

Drop the carrots into boiling water about 5 minutes to kill enzymes. Drain them and place them into a boil of water in which you have added ice cubes to chill them immediately about another 5 minutes.

Combine the sugar, vinegar, salt, pepper and 1 T chopped fresh dill and pour over the DRAINED carrots.

Cover and refrigerate overnight. Serve with fresh chopped dill or parsley.