|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||35%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 9g||31%|
|Total Sugars 21g|
|Vitamin C 166mg||832%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for stuffed salmon is great because it is like having a main dish and a side dish in one! If you enjoy a perfectly seared filet and love creamed spinach, this innovative preparation is right up your alley. It is easy to assemble and cooks quickly on the stovetop, making this salmon the ideal dish to serve at your next dinner party or as a weeknight meal.
For the Salmon:
1 pound salmon, cut into 4 fillets
1 tablespoon lemon juice, freshly squeezed
2 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
For the Filling:
2 ounces cream cheese, at room temperature
2 ounces frozen spinach, thawed, chopped
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic powder
Kosher salt, to taste
Freshly ground black black pepper, to taste
Gather the ingredients.
Place the salmon fillets on a large cutting board and pat dry with paper towels. Drizzle both sides of the salmon fillets with the lemon juice and 1 tablespoon of the olive oil. Season with kosher salt and freshly ground black pepper, to taste.
Cut a pocket into the thick part of each of the fillets, only going about 3/4 of the way through. Be careful not to cut all the way through the fillet.
In a small bowl combine the cream cheese, spinach, Parmesan cheese, and garlic. Season with salt and pepper, to taste.
Spoon 1 to 2 tablespoons of the spinach cream cheese filling into each pocket.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Cook the salmon, about 4 minutes on each side until golden and cooked through to an internal temperature of 145 F.
Serve immediately with lemon wedges.
- If you prefer, this stuffed salmon can also be prepared on the grill. It is important to make sure that your cooking grates are well oiled before placing the fish on the grill and that you grill the salmon indirectly. This means that you don't place the salmon directly over the flame, but instead heat one side of the grill and place the salmon on the other.
- Alternatively, you can also place these stuffed salmon fillets on a cedar plank, then cook them on the grill. The cedar will add a subtle smokiness to the fish, but won't overwhelm the flavors of the stuffing. To do so, first, soak the plank in water for 20 minutes to an hour. Place the stuffed salmon on the wood and put on the heated grill. With this method, you want to place the plank directly over the fire and grill for about 20 minutes, or until the salmon has cooked through to 145 F.
- Finally, if you had planned to grill and run into problems with weather, you can also cook your salmon under the broiler in your oven. Just be sure to keep a close eye on your fish, though, as it's easy to overcook.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven safe or heat resistant, tempered glass products can, and do, break occasionally.