Spinach-Stuffed Salmon

Name: Spinach-Stuffed Salmon
Ingredients: 2 celery ribs, chopped; 1 large onion, chopped; 1/2 cup butter, cubed; 5 slices bread, cubed; 1 package (10 ounces) frozen chopped spinach, thawed and drained; 1-1/4 teaspoons salt, divided; 1/8 teaspoon pepper; 1 teaspoon olive oil; 2 salmon fillets (2-1/2 to 3 pounds each); 1 teaspoon chicken bouillon granules; 1 cup boiling water; 1 cup water; 1/4 cup Dijon mustard; 2 tablespoons lemon juice; 1 teaspoon chicken bouillon granules; 3 green onions, cut into 1-inch pieces; 1/4 cup heavy whipping cream; 1 cup cold butter

18 ingredients

3 steps

Ingredients

2 celery ribs, chopped
1 large onion, chopped
1/2 cup butter, cubed
5 slices bread, cubed
1 package (10 ounces) frozen chopped spinach, thawed and drained
1-1/4 teaspoons salt, divided
1/8 teaspoon pepper
1 teaspoon olive oil
2 salmon fillets (2-1/2 to 3 pounds each)
1 teaspoon chicken bouillon granules
1 cup boiling water
1 cup water
1/4 cup Dijon mustard
2 tablespoons lemon juice
1 teaspoon chicken bouillon granules
3 green onions, cut into 1-inch pieces
1/4 cup heavy whipping cream
1 cup cold butter

Directions

1

In a skillet, saute celery and onion in butter until tender. Remove from heat; add bread, spinach, 1/4 teaspoon salt and pepper.
2

Combine oil and remaining salt; rub over salmon skin. Place one fillet, skin side down, in a greased roasting pan. Top with stuffing. Place second fillet over stuffing, skin side up. Tie with string if desired. Dissolve bouillon in water; pour around salmon.
3

Bake, uncovered, at 350° for 45 minutes or until fish flakes easily with fork. In a saucepan, combine first five sauce ingredients. Bring to a boil; boil for 5 minutes or until sauce is reduced to 1/2 cup. Discard onions. Add cream; return to a boil. Remove from heat. Whisk in butter, 2 tablespoons at a time, until sauce is thickened slightly. Serve with salmon.