Salmon With Rice-Florentine

Ingredients

• 2 salmon fillets, about 1/4-inch thick
• 1/2 cup short-grain rice, cooked
• 1/4 cup frozen spinach, thawed, squeezed dry and finely chopped
• 1/3 cup cream cheese (softened) or plain yogurt
• 1 tablespoon butter, melted
• 1 teaspoon garlic powder
• 1/2 teaspoon Tabasco sauce (optional) or red pepper flakes (optional)
• 1 egg, beaten
• 1/4 cup fresh romano cheese or parmesan cheese, shredded
• 1 tablespoon butter, divided

Directions

1. 1

   In mixing bowl, combine rice, spinach, cream cheese, Tabasco- if using -butter, cheese, garlic, and egg.

2. 2

   Blend thoroughly.

3. 3

   Add a little mayo, if needed to make a creamy, but stiff mixture. (Needs to hold together well.)

4. 4

   Dry fillets.

5. 5

   Place enough mixture on fillets, to ½” thick-- spreading evenly. CAREFUL NOT TO OVERFILL.

6. 6

   Starting with short side, roll up tightly. Place in dish with seam side down; refrigerate about 2 hours to set filling. When ready to bake, preheat oven to 400 dgrees F.

7. 7

   Remove salmon rolls to cutting board. With a very sharp knife, cut each roll in half to form rolls about 2” thick.

8. 8

   Place all 4 rolls in lightly sprayed baking dish; cover with foil and bake for about 25 minutes until salmon flakes.

9. 9

   Remove foil; dot tops with butter and place under broiler until light golden.

10. 10

    Serve hot.