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Prep Time: 15 minutes
Cook Time: 7 minutes
Yield: Makes 4 servings (serving size: 1 sandwich)
Cook Time: 7 minutes
Yield: Makes 4 servings (serving size: 1 sandwich)
Ingredients:
- 1 (6-ounce) package fresh baby spinach
- 1/4 cup toasted walnuts
- 1 garlic clove
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- Dash of salt
- 1 teaspoon Spanish smoked paprika
- 1 teaspoon dark brown sugar
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 (6-ounce) salmon fillets
- 1 1/2 teaspoons olive oil
- 4 toasted whole-grain rolls
- 4 radicchio leaves
Preparation:
Put spinach, walnuts, garlic clove, Parmesan cheese, lemon juice, 1 tablespoon olive oil, and a dash of salt into a food processor; pulse, scraping down sides of bowl, until smooth. Transfer the pesto to a bowl; cover and chill. Combine paprika, dark brown sugar, crushed red pepper, 1/4 teaspoon salt, and black pepper in a small bowl. Pat dry salmon fillets; sprinkle tops with spice mixture. Heat 1 1/2 teaspoons olive oil in a nonstick skillet over medium-high heat. Reduce heat to medium; cook fish 7 minutes on both sides or until golden and cooked through. Split rolls in half; spread 1 tablespoon pesto on each bottom, and top with 1 fillet and 1 radicchio leaf. Add tops of rolls. Serve with extra pesto.
Put spinach, walnuts, garlic clove, Parmesan cheese, lemon juice, 1 tablespoon olive oil, and a dash of salt into a food processor; pulse, scraping down sides of bowl, until smooth. Transfer the pesto to a bowl; cover and chill. Combine paprika, dark brown sugar, crushed red pepper, 1/4 teaspoon salt, and black pepper in a small bowl. Pat dry salmon fillets; sprinkle tops with spice mixture. Heat 1 1/2 teaspoons olive oil in a nonstick skillet over medium-high heat. Reduce heat to medium; cook fish 7 minutes on both sides or until golden and cooked through. Split rolls in half; spread 1 tablespoon pesto on each bottom, and top with 1 fillet and 1 radicchio leaf. Add tops of rolls. Serve with extra pesto.
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