Spinach-Stuffed Salmon Recipe

1
Spinach-Stuffed Salmon Recipe
Spinach-Stuffed Salmon Recipe photo by Taste of Home
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Spinach-Stuffed Salmon Recipe

Read Reviews
1
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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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1/2 cup butter or margarine
  • 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 or vegetable 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 whipping cream
  • 1 cup cold butter (no substitutes)

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 thickens slightly. Serve with the salmon. Yield: 8-10 servings.
Originally published as Spinach-Stuffed Salmon in Country April/May 1998, p49

  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1/2 cup butter or margarine
  • 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 or vegetable 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 whipping cream
  • 1 cup cold butter (no substitutes)
  1. 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 thickens slightly. Serve with the salmon. Yield: 8-10 servings.
Originally published as Spinach-Stuffed Salmon in Country April/May 1998, p49

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SteamRoller User ID: 7149892 23565
Reviewed Feb. 24, 2013

"Really Good!"

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