Baked Salmon with Spinach and Goat Cheese Stuffing

By The Canadian Living Test Kitchen

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Baked Salmon with Spinach and Goat Cheese Stuffing

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	374374 cal
pro	31 g31g pro
total fat	26 g26g total fat
sat. fat	10 g10g sat. fat
carb	3 g3g carb
fibre	1 g1g fibre
chol	104 mg104mg chol
sodium	365 mg365mg sodium
% RDI:	-
calcium	99 calcium
iron	1616 iron
vit A	4848 vit A
vit C	2222 vit C
folate	4343 folate

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With a creamy rich stuffing, this salmon makes an elegant dish for entertaining. You can prepare it ahead to simply pop into the oven when guests arrive.

Ingredients

4 oz goat cheese , at room temperature4 4oz ozgoat cheese, at room temperature
4 oz cream cheese , at room temperature4 4oz ozcream cheese, at room temperature
1/3 1/3cup cupdrained oil-packed sun-dried tomatoes, chopped
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 bag (10 oz/284 g) spinach , trimmed1 1bag bag(10 oz/284 g) spinach, trimmed
4 green onions , cut into 1-inch pieces4 4green oniongreen onions, cut into 1-inch pieces
2 2centre-cut salmon fillet, 1 inch thick (3 lb/1.5 kg total)
2 tbsp butter , melted2 2tbsp tbspbutter, melted

Preparation

In bowl, combine goat cheese, cream cheese, tomatoes and half each of the salt and pepper; set aside.

Rinse spinach; shake off excess water. In large saucepan, cover and cook spinach over medium heat, with just the water clinging to leaves, for 2 minutes. Stir in onions; cover and cook until spinach is wilted, about 1 minute. Transfer to sieve; let stand until cool enough to handle. Squeeze dry and finely chop. Stir into cheese mixture.

Place each salmon fillet, skin side down, on cutting board. At one end, cut between flesh and skin just enough to grip skin. Holding skin with paper towel and knife flat but without moving, pull skin back and forth to remove. Discard skin.

Spread spinach mixture over skinned side of 1 of the fillets, leaving 1/2-inch (1 cm) border. Top with remaining fillet, skinned side down. Tie at 2-inch (5 cm) intervals. Place on greased rimmed baking sheet. Brush with butter; sprinkle with remaining salt and pepper. (Make-ahead: Cover and refrigerate for up to 8 hours.)

Roast in 400°F (200°C) oven for about 35 minutes or until golden and fish flakes easily when tested. Transfer to platter; remove string. Cut in half lengthwise; cut each half crosswise into quarters.

Source : Canadian Living Magazine: December 2007