Description
Yummy stuffed salmon. Best serve with some steamed asparagus and baby carrots. Pair with Chardonnay.
Ingredients
- 2 teaspoons olive oil, divided, or as needed
- ¼ cup chopped onion, or more to taste
- ½ (8 ounce) package cream cheese
- ¼ cup crumbled blue cheese
- 1 cup chopped fresh spinach
- 1 tablespoon dry bread crumbs
- 1 clove garlic, minced, or to taste
- salt and ground black pepper to taste
- 1 (8 ounce) salmon fillet
- 1 teaspoon lemon juice, or to taste
Instructions
- 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.
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 2