Spinach-Stuffed Salmon with Mango Sauce

A nutritiously delicious salmon entrée!

A nutritiously delicious salmon entrée from The Pritikin Edge by Robert A. Vogel, M.D., and Paul Tager Lehr - salmon is packed with Omega 3’s and vitamins D and B12 - and with only 30 grams of protein per serving and 5 grams of fiber this dish can a diet staple!

This recipe makes 4 servings.

Ingredients:
1 cup sliced oyster mushrooms
1 tablespoon sliced shallots
1 tablespoon chopped garlic
1 pound fresh spinach, chopped
4 x 4 oz salmon fillets, butterflied (cut crosswise and spread open flat)
4 thin slices pineapple
1 teaspoon paprika 
½ teaspoon black peppercorns, ground

Ingredients for the Mango Sauce:
1 mango, peeled and diced
½ cup plain nonfat yogurt
Juice of 1 lime

Instructions for the Mango Sauce:
In a food processor, purée all the ingredients until smooth. Chill.
For the dish:
in a hot nonstick skillet, sauté the mushrooms, shallots and garlic until garlic is light brown. 
Add the spinach.
Cook for 1 minute, remove from heat.
In the butterflied salmon, layer the pineapple slices and the spinach mixture. Close salmon and dust with the paprika and pepper. Lay skin side up in a hot skillet and cook over medium heat until bottom is cooked, about 3 minutes. Cover and lower heat. Cook for 8 more minutes. 
Serve with mango sauce.

Nutritional Info (per serving):
309 calories, 13 g fat, 4 g saturated fat, 57 mg cholesterol, 30 g protein, 5 g fiber, 179 mg sodium