Tested till perfect Baked Salmon with Spinach and Goat Cheese Stuffing

Baked Salmon with Spinach and Goat Cheese Stuffing

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2007

Recipe4 out of 5 based on 23 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

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

Nutritional Information Per serving: about

cal 374 pro 31g total fat 26g sat. fat 10g
carb 3g fibre 1g chol 104mg sodium 365mg

% RDI:

calcium 9 iron 16 vit A 48 vit C 22
folate 43
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