Spinach Stuffed Salmon

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Spinach Stuffed Salmon

Spinach Stuffed Salmon – spinach, cream cheese, feta, and mozzarella stuffing. Easy to make and great for family, friends, or entertaining!

INGREDIENTS

For the Salmon

• 4 salmon fillets (4-6 oz. each)
• 1 tbsp. olive oil
• 1 tsp. Cajun seasoning or to taste

For The Spinach Stuffing

• 3 oz. cream cheese
• 1/2 cup mozzarella cheese
• 1/2 cup feta cheese crumbles
• 3 oz. fresh baby spinach

INSTRUCTIONS

1. Make the spinach stuffing. Place the cream cheese, feta, and mozzarella into a medium mixing bowl. Roughly chop the baby spinach and add it to the cheese. Massage the spinach and cheese with your hands, until well combined (it should look like thick paste).
2. Prep the salmon. Using a sharp knife, cut a pocket in the center of each salmon fillet.
3. Season the salmon. Generously season the salmon fillets with the Cajun seasoning and brush them with olive oil on both sides.
4. Stuff the salmon. Divide the spinach stuffing into four equal parts and spoon it into the salmon pockets.
5. Bake the salmon. Bake the stuffed fillets in a preheated oven at 400ºF for 15-20 minutes, depending on how large your fillets are. 

NOTES

About salmon fillets. To ensure that this dish is as good as it can be, you definitely need to buy some nice fresh salmon. I recommend buying it from your local fish store. Also, make sure that the fillets are fairly thick and the same size, so they cook properly.

About the filling. It’s best to use your hands when you are mixing the stuffing ingredients together. First, the heat from your hands softens the cheese and makes it easier to handle. And second, it helps to break down the spinach, so the mixture ends up looking like a thick paste.

About Baking. Adjust the cooking time depending on personal preference. After about 15 minutes of baking, check for doneness by cutting into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done. It should not, however, look raw. Or if you prefer well-done salmon, cook it until the thickest part looks completely cooked through.

This article and recipe adapted from this SITE

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