Baked Salmon Fillets with Spinach & Red Peppers
Saute the shallots and garlic in olive oil over moderate heat until soft but not brown. While shallots are cooking, Coarsely chop spinach and combine with onion mixture. Season with salt, pepper and nutmeg.
Over an open flame or under a broiler, char peppers on all sides. Remove and cover loosely with plastic for a few minutes to sweat and then scrape off charred skin with the point of a knife.
Remove and discard seeds and stems and cut peppers into long thick slices.
Lightly butter or oil a small terrine or loaf pan (8- by 4- by 2 1/2-inches) and line the bottom with buttered waxed-paper or parchment.
Beat the eggs briefly together with the herbs and season with salt and pepper.
Layer one third of spinach mixture on bottom of pan.
Top with 1/3 of roasted red pepper, 1/3 of the cheese and 1/3 of the chopped Healty Hearts Wild Salmon filets.
Pour about a third of the egg mixture over and gently tap pan and poke mixture to evenly distribute eggs. Continue layering in this way.
Place terrine in a larger baking pan and pour enough hot tap water to come at least 2/3 of the way up the sides of the terrine.
Cover with parchment or foil and bake in a preheated 325 degree oven until eggs are just set.
Remove from water bath and let sit 15 to 20 minutes before unmolding if serving warm.
Submitted by K. Moser