Spinach-Stuffed Salmon Recipe

Ingredients

• 2 celery ribs, chopped
• 1 large onion, chopped
• 1/2 cup butter, cubed
• 5 slices bread, cubed
• 1 package (10 ounces) frozen chopped spinach, thawed and drained
• 1-1/4 teaspoons salt, divided
• 1/8 teaspoon pepper
• 1 teaspoon Crisco® Pure Olive Oil
• 2 salmon fillets (2-1/2 to 3 pounds each)
• 1 teaspoon chicken bouillon granules
• 1 cup boiling water
• LEMON-DIJON BUTTER:
• 1 cup water
• 1/4 cup Dijon mustard
• 2 tablespoons lemon juice
• 1 teaspoon chicken bouillon granules
• 3 green onions, cut into 1-inch pieces
• 1/4 cup heavy whipping cream
• 1 cup cold butter

Directions

• In a skillet, saute celery and onion in butter until tender. Remove from heat; add bread, spinach, 1/4 teaspoon salt and pepper.
• Combine oil and remaining salt; rub over salmon skin. Place one fillet, skin side down, in a greased roasting pan. Top with stuffing. Place second fillet over stuffing, skin side up. Tie with string if desired. Dissolve bouillon in water; pour around salmon.
• Bake, uncovered, at 350° for 45 minutes or until fish flakes easily with fork. In a saucepan, combine first five sauce ingredients. Bring to a boil; boil for 5 minutes or until sauce is reduced to 1/2 cup. Discard onions. Add cream; return to a boil. Remove from heat. Whisk in butter, 2 tablespoons at a time, until sauce is thickened slightly. Serve with salmon. Yield: 8-10 servings.

Spinach-Stuffed Salmon published in Country April/May 1998, p49