Serve this with a nice crisp salad and a cold glass of Pinot Grigio, and you’ve got a match made in heaven!!
The actual stuffing is made with frozen artichoke hearts, that have been defrosted and squeezed of any excess water (Trader Joes has the best!) sun-dried tomatoes packed in oil and sliced into strips, a couple of shallots, a hint of garlic, and some good flavored breadcrumbs, not the kind that’s real fine, something with texture.
Saute in olive oil and butter, the shallots and garlic, add your breadcrumbs till golden and crispy.
Take one piece of salmon, seasoned with a little salt and pepper and a good drizzle of olive oil, place a mound of stuffing on top, add a second piece of salmon on top of that, repeat with salt, pepper, olive oil and a little paprika. Line a pan with parchment or tin foil and roast till moist and flaky.
Lay your salmon on a bed of fresh sauted spinach, and pour the sauce on top, the flavor combinations work great together, hope you give it a try!!