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Cream Cheese Salmon

 

Cream Cheese Salmon

courtesy  

https://cafedelites.com/creamy-spinach-stuffed-salmon/

 

 

 

Salmon:

 

   4 skinless salmon fillets

   salt and pepper to season

   2 tablespoons lemon juice

   2 tablespoons olive oil divided

   1 tablespoon unsalted butter

 

Filling:

 

   4 oz (120 g) cream cheese at room temp

   4 oz (120 g) frozen spinach thawed

   1/4 cup finely grated parmesan cheese

   2 teaspoons minced garlic

   Salt and pepper, to taste

 

Optional Garlic Butter:

 

   1 tablespoon unsalted butter

   1 tablespoon minced garlic

   1 tablespoon lemon juice

 

Instructions

 

   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.

 

For Stove Top:

 

   Heat butter and remaining oil in a skillet (or non stick pan) over medium-high heat. Add the salmon and fry until golden (about 6 to 7 minutes). Carefully flip and allow to cook on the other side until golden and cooked through (another 6-7 minutes, depending on the size of your fillets).

 

   Optional: cover with a lid and continue cooking for a further 2-3 minutes, if necessary, until cooked through.

 

   Transfer to a warm plate to make garlic butter.

 

   Garlic Butter: Melt the butter in the remaining oil/juices in the pan leftover from the salmon. Add the garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.

 

For Oven Baked Salmon:

 

   Preheat oven to 350°F (175°C). Place stuffed salmon fillets in a shallow lightly greased baking pan. Bake for 10-15 minutes or until salmon is cooked through, opaque in centre and flakes easily with fork.

 

   Pour pan juices out into a skillet or frying pan. Add butter, garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.

 

 

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