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Spinach-Stuffed Salmon Recipe
Spinach-Stuffed Salmon Recipe photo by Taste of Home

Spinach-Stuffed Salmon Recipe

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Some of the best salmon can be found here in western Washington. Whenever I serve this delicious recipe to guests, it never fails to impress.
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 8-10 servings

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 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

  1. In a skillet, saute celery and onion in butter until tender. Remove from heat; add bread, spinach, 1/4 teaspoon salt and pepper.
  2. 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.
  3. 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.
Originally published as Spinach-Stuffed Salmon in Country April/May 1998, p49

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Feb. 24, 2013

Really Good!

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