Spinach-Stuffed Salmon

Spinach Stuffed Salmon

Categories: Salmon, Spinach, Stuffed

2 Celery ribs, chopped
1 large Onion, chopped
1/2 cup of butter or margarine
5 slices of bread, cubed
one 10 ounce package of frozen chopped spinach
1 1/4 teaspoon of salt, divided
1/8 teaspoon of pepper Basic-Recipes.com
1 teaspoon of Olive or vegetable oil
2 Salmon fillets, (2-1/2 to 3 pounds)
1 teaspoon of Chicken bouillon granules
1 cup of Boiling water
Lemon Dijon Butter
1 cup of water
1/4 cup of Dijon mustard
2 tablespoons of Lemon juice
1 teaspoon of Chicken bouillon granules
3 Green onions, cut
1/4 cup of Whipping cream
1 cup of cold butter

Instructions:

Notes: From Janice Bell, Sumner, Washington.COUNTRY MAGAZINE.

In a skillet, sauté 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 350ºF. 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.

"Some of the best salmon can be found in western Washington. Whenever I serve this delicious recipe to guests, it never fails to impress." Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 22, 1998