Kraft brings us this simple, colorful and satisfying recipe and it's a terrific way to cook salmon in your dutch oven. Place the fillets in your well oiled oven, toss the rest of the ingredients together, spoon them over the salmon and in 20 minutes you've got a complete dinner and healthy to boot. I used a sun-dried tomato vinagrette but you could also experiment with raspberry-walnut or even an Italian dressing would be fine, you are only limited by your imagination. In my 10 inch dutch oven, the salmon baked for 20 minutes with 10 coals in a ring around the bottom and 22 on top. To make it even easier I used baby spinach and didn't even bother to chop it. Moist and flavorful, this recipe simply can't be beat.
Baked Salmon with Tomatoes, Spinach and Mushrooms
4 skin-on salmon fillets (1 lb)
2 cups chopped fresh spinach leaves
1 cup sliced fresh mushrooms
1 tomato, chopped
1/3 cup Sun Dried Tomato Vinagrette Dressing
Lightly oil or spray dutch oven.
Place fish fillets, skin-side down, in prepared oven.
Combine remaining ingredients.
Spoon over fish.
Bake 20-25 minutes at 375 degrees, depending on thickness of fish.
Makes 4 servings.
|Yes, there really are salmon fillets buried under all that spinach|