This cuisine is the equivalent of an Asian dumpling in Nepal. It is steamed with ground pork and Asian seasonings within, though it can also be fried or added to a broth.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 (8 ounce) salmon fillets
- 4 cups chopped fresh spinach
- ½ cup sun-dried tomatoes packed in oil, drained and chopped
- ½ cup artichoke hearts, drained and chopped
- ¼ cup crumbled feta cheese
- 1 pinch garlic powder, or to taste
- salt and ground black pepper to taste
Instructions
- Make a horizontal slice in the center of each salmon fillet but do not cut all the way through.
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook uncovered until tender, about 40 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain thoroughly and transfer to a bowl.
- Add sun-dried tomatoes, artichokes, and feta cheese to the blanched spinach; mix to combine. Divide evenly and stuff into the salmon “pockets.” Season fillets with garlic powder, salt, and pepper.
- Heat a cast iron skillet over medium heat. Place salmon fillets, skin-sides down, in the hot skillet and sear for 5 minutes. Gently flip and sear the other sides for 5 minutes. Flip again to finish cooking, about 5 minutes more.
Nutrition Facts
| Calories | 330 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 111 mg |
| Dietary Fiber | 2 g |
| Protein | 46 g |
| Saturated Fat | 5 g |
| Sodium | 425 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I really liked the flavors in this dish. All the Mediterranean ingredients worked so well together. I did think that the filling was very dry and could have used some sort of a creamy element like a little goat cheese or cream cheese.