Spinach Stuffed Salmon Recipes

CREAMY SPINACH STUFFED SALMON

Steps:

• Place each salmon fillet on a flat surface. Season both sides with salt, pepper, 1 tablespoon olive oil and lemon juice. Cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.
• Squeeze excess liquid out of the spinach discard liquid. In a medium-sized bowl, mix together the spinach, cream cheese, parmesan cheese and garlic. Season with salt and pepper.
• Fill salmon 'pockets' with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon.

CREAMED SPINACH-STUFFED SALMON

Steps:

• Season salmon all over with salt and pepper. In a large bowl, mix together cream cheese, mozzarella, spinach, garlic powder, and red pepper flakes.
• Using a paring knife, slice a slit in each salmon to create a pocket. Stuff pockets with cream cheese mixture.
• In a large skillet over medium heat, heat oil. Add salmon skin side down and cook until seared, about 6 minutes, then flip salmon. Add butter and squeeze lemon juice all over. Cook until skin is crispy, another 6 minutes. Serve warm.

SPINACH STUFFED SALMON

Steps:

• Salmon Spinach Mixture:.
• *Soften cream cheese then mix in shredded/chopped spinach and sun dried tomatoes.
• Prepare Salmon:.
• 1. Pre-heat oven at 400 degrees.
• 2. Take Salmon Fillet and slice a center cut for filling Salmon.
• 3. Sprinkle Adobo seasoning and Creole seasoning and rub onto all sides of fillet.
• 4. Take butter knife and spread Spinach stuffing mixture inside slice cut previously. (You can also spread some on top of Salmon if you like).
• 5. Place Salmon Fillets on greased casserole dish.
• 6. Bake at 400 degrees for 20 minutes.
• 7. Enjoy.

SPINACH AND PESTO-STUFFED SALMON

Steps:

• Cut a horizontal pocket in each salmon fillet by slicing to within 1/2 in. of opposite side. Sprinkle with salt and pepper. In a small bowl, combine the spinach, pesto, tomatoes and pine nuts. Spoon into each pocket. , Place salmon on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 12-15 minutes or until spinach mixture is heated through and fish flakes easily with a fork.

CREAMY SPINACH STUFFED SALMON

Steps:

• Squeeze spinach completely dry.
• Place in small bowl and mix in cream cheese, mascarpone, and ground nutmeg.
• Season to taste with salt and pepper.
• Cut one 3/4-inch-deep, 2 1/2-inch-long slit down center of top side of each salmon fillet, forming pocket for spinach mixture.
• Fill each slit with spinach mixture, dividing equally among salmon fillets.
• (Can be made 4 hours ahead. Cover and chill.) Preheat oven to 450°F.
• Brush rimmed baking sheet with olive oil.
• Sprinkle salmon fillets with salt and pepper.
• Mix breadcrumbs, melted butter, and Parmesan cheese in medium bowl.
• Top each salmon fillet with breadcrumb mixture, pressing to adhere.
• Place salmon fillets, skin side down, on prepared baking sheet.
• Bake salmon until opaque in center, about 12 minutes.
• Transfer to plates and serve.

FETA-SPINACH STUFFED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish with cooking spray.
• Combine cream cheese, feta cheese, spinach, and scallions in a small mixing bowl. Mash ingredients until well blended.
• Cut salmon fillet into 2 equal pieces. Brush the top of one piece with olive oil and place oiled side down in the prepared baking dish. Spread filling evenly over top; it will be about 3/4 inch thick. Place the second piece of salmon on the filling and brush the top with olive oil.
• Bake in the preheated oven until fish flakes evenly with a fork and filling is hot, 20 to 30 minutes. The time will depend on the size and weight of salmon used; check progress at 20 minutes to determine if additional baking time is needed.
• Remove from the oven and slice into 2 pieces to serve.

STUFFED SALMON

Steps:

• Heat 1 teaspoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat and transfer to a bowl.
• Combine cream cheese and blue cheese in a microwave-safe bowl. Heat on high for 25 seconds.
• Add cheese mixture, spinach, bread crumbs, garlic, salt, and pepper to the onions; mix until well combined. Put stuffing in the freezer until chilled, 15 to 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with parchment paper.
• Cut salmon into 2 portions. Slice each portion in half, leaving a connecting point at one side.
• Heat remaining oil in a skillet over medium heat. Add salmon and fry until colored a bit, about 15 seconds per side. Transfer salmon to the prepared baking dish.
• Take stuffing out of the freezer and make into 2 balls. Put 1 ball into each salmon portion.
• Bake in the preheated oven until fish flakes easily with a fork, 15 to 17 minutes. Garnish with lemon juice.