RECIPE
SPINACH & Tomato Stuffed Whole Salmon
4-6 pound whole salmon(head removed, deboned)
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
4 oz Green Seasoning
2 teaspoon adobo seasoning
4 tablespoons of teriyaki sauce
1 bouillon cube
1/2 cup lime juice
1 can diced tomatoes
1 -12 oz cartoon of frozen chopped spinach(thawed)
salt and pepper to taste
DIRECTIONS:
1. Wash salmon with lime juice. Rinse with water. Slice salmon (without cutting all the way through) about every 1inch, to create lines. Place bouillon cube in ¼ cup water and place in microwave to melt for 30 seconds. Take out and mix with green seasoning, 3 tablespoons of teriyaki sauce and adobo; then pour marinade on Salmon. Let marinade for at least 2 hours, preferably overnight.
2. In a bowl, mix spinach and tomatoes. Season with 1/4 teaspoon of each of the following: garlic powder/onion powder, adobo, a tablespoon of teriyaki sauce and pepper.
3. Lay out salmon in aluminum foil pan or baking sheet and stuff with spinach and tomato mixture (ensure that all water is drained from spinach and tomatoe mix). Fold over.
Bake in Oven at 350 degrees for 10 minutes per pound.
Once cooked, place on large platter and garnish with lemon and lime rounds or any accent of your choosing.
Miami, Florida, October 27, 2010
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NadegeFleurimond is the owner and business manager of Fleurimond Catering, Inc. in New York City. A strong community activist, Nadege gives much of her time to social causes, especially those dealing with the Youth. To that end, she founded Young Culinary Masters and serves as Executive Director. YCM aims to educate young people and bring about a positive change in their eating habits and encourage a healthy lifestyle.
With varying interests in business, government, and social issues, Nadege graduated with a degree in Political Science from the prestigious Columbia University. Upon graduation, she worked for the New York City Council, serving as project manager and community liaison. However, she also had a strong love for cooking. That love led her to start her own catering company.
Fleurimond Catering has created extraordinary eating experiences for renowned clients such as Wyclef Jean, Anheuser-Busch, the Manhattan Borough President, New York Times Best Selling Author Jill Nelson, the American Council on Science and Health, and various other individuals and institutions throughout the Northeast.
A native of Haiti, Nadege grew up surrounded by the sights and sounds of the Caribbean. She was inspired by the freshness and colors of her environment and is determined to bring those flavors to her clients. A master in the kitchen, she is the backbone of Fleurimond Catering, possessing both the culinary understanding and business acumen to ensure that all aspects of the operation run smoothly. The mission of her company is to provide her clients with the utmost care in professional service and food preparation.
You can reach Nadege at 646-489-4120.
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