"This easy but still special seafood dish pairs creamy, cheesy spinach with heart-healthy salmon. It’s both pretty on the plate and low-cal enough that you can splurge on dessert. Plus, you don’t have to worry about feeding any leftovers to your dog," writes Gretchen McKay of the Pittsburgh Post-Gazette, as "the recipe comes from Gayle Pruitt’s Dog-Gone Good Cuisine."
From Gayle Pruitt's Dog-Gone Good Cuisine: More Healthy, Fast and Easy Recipes for You and Your Pooch, published by St. Martins Press.
- 4 ounces frozen spinach, thawed, drained and squeezed of excess moisture
- 4 ounces ricotta cheese
- 1 tablespoon grated Parmesan cheese
- 1 large egg
- 1 tablespoon olive oil
- 2 cups cooked rice
- 2 tablespoons chicken broth
- 2 6-ounce salmon fillets
- Lemon slices, for garnish
Preheat oven to 350 degrees.
Add spinach, ricotta, Parmesan, and egg to a food processor and puree.
Brush oil on bottom and sides of a glass ovenproof dish. Add rice to bottom of dish and spread out evenly. Spoon the chicken broth evenly over the rice.
Place salmon fillets over the rice and spoon the pureed mixture over the top. Bake for about 20 minutes; when done, spinach should be puffed.
Garnish with lemon slices.
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