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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 374 |
| pro | 31 g |
| total fat | 26 g |
| sat. fat | 10 g |
| carb | 3 g |
| fibre | 1 g |
| chol | 104 mg |
| sodium | 365 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 16% |
| vit A | 48% |
| vit C | 22% |
| folate | 43% |
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4 oz (125 g) goat cheese, at room temperature
4 oz (125 g) cream cheese, at room temperature
1/3 cup (75 mL) drained oil-packed sun-dried tomatoes, chopped
1/2 tsp (2 mL) each salt and pepper
1 bag (10 oz/284 g) spinach, trimmed
4 green onions, cut into 1-inch (2.5 cm) pieces
2 centre-cut salmon fillets, 1 inch (2.5 cm) thick (3 lb/1.5 kg total)
2 tbsp (25 mL) butter, 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.
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
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