Salmon—it’s like the little black dress of the dinner world, isn’t it? Always reliable, effortlessly classy, and oh, so versatile. Just the other day, I stumbled upon this gem of a recipe:
stuffed salmon with spinach and parmesan. It’s like a cozy hug on a plate, and the best part? You don’t need to be a culinary wizard to pull it off.
Steps
- Preheat your oven to 425 degrees F and prepare a large baking sheet with parchment paper. Heat 2 teaspoons of olive oil in a non-stick skillet over medium-high heat, then add a handful of spinach. Stir frequently until the spinach wilts, then add garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes, cooking for another 30 seconds.
- Continue adding spinach in batches, allowing it to wilt each time. Once all the spinach has wilted, remove the skillet from the heat and incorporate the cream cheese until it melts and blends smoothly with the spinach. Stir in mozzarella and Parmesan until they melt, creating a creamy spinach dip-like mixture.
- On a clean surface, place salmon fillets and pat them dry. Use a sharp knife to cut a pocket lengthwise in each fillet without slicing all the way through. Transfer the salmon to the prepared baking sheet and sprinkle with the remaining salt.
- Fill each salmon pocket with a quarter of the spinach mixture using a small spoon. Drizzle the remaining olive oil over the fillets and spread it evenly with a brush or your hands. Add the remaining black pepper on top.
- Bake the salmon in the oven until it is opaque in the center and flakes easily with a fork, about 8 to 10 minutes. Serve immediately and enjoy!
Ingredients
- 4 teaspoons extra virgin olive oil, divided
- 5 ounces fresh baby spinach (approximately 5 cups)
- 1 clove garlic, minced (about 1 teaspoon)
- ¾ teaspoon kosher salt, divided
- ½ teaspoon ground black pepper, divided
- Pinch of red pepper flakes
- ¼ cup reduced-fat cream cheese
- ¼ cup shredded part-skim mozzarella cheese
- ¼ cup finely grated Parmesan cheese
- 4 salmon fillets, each 6 ounces, skin on or off
Nutritional Values
Calories: 1440kcal | Carbohydrates: 12g | Protein: 160g | Fat: 80g | Saturated Fat: 20g | Cholesterol: 440mg | Potassium: 4272mg | Fiber: 4g | Sugar: 4g | Vitamin A: 14224IU | Vitamin C: 40mg | Calcium: 824mg | Iron: 8mg
FAQ
- What Type of Salmon is Best for Stuffed Salmon?
- For stuffed salmon, it is recommended to use thicker fillets such as king salmon or Atlantic salmon. These varieties provide enough thickness to create a pocket for stuffing. Center-cut fillets are particularly suitable, although sockeye salmon can also be used if you prefer a thinner option.
- Can I Add Crabmeat to the Stuffing?
- Yes, adding lump crab meat or imitation crab to the stuffing is a popular variation. Simply fold the crab into the cream cheese and spinach mixture before stuffing the salmon. Then, proceed to bake as usual.
- Is it Safe to Eat Salmon Skin?
- Salmon skin is safe to eat, but whether to consume it is a matter of personal preference. The skin can be chewy unless it is crispy, as in pan-fried salmon. In this stuffed salmon recipe, the skin is typically removed after cooking.
- What Causes the White Substance on Cooked Salmon?
- The white substance that sometimes appears on cooked salmon is called albumin, a protein that solidifies and turns white when heated. Although it may not look appealing, it is completely normal and safe to eat.
- How Should I Store and Reheat Leftover Stuffed Salmon?
- Store leftover stuffed salmon in an airtight container in the refrigerator for up to one day. To reheat, place the salmon on a baking sheet, cover loosely with foil, and warm in a 350 degrees F oven to prevent it from drying out.
Tips
- Opt for thicker salmon fillets to make stuffing easier, as they allow more room for creating a pocket to hold the filling.
- Consider leaving the skin on the salmon during cooking, as it helps keep the fillet intact and prevents overcooking. The skin can be easily removed after cooking if desired.
- If you want to experiment with flavors, try swapping spinach for other greens like kale or Swiss chard—just make sure to sauté them until they’re tender before stuffing.
- Enhance the dish with a touch of lemon juice or zest for a refreshing citrus finish.
Equipment
- Rimmed Baking Sheet
- Non-Stick Skillet
- Parchment Paper
- Mixing Bowls
- Pastry Brush (for drizzling and spreading oil)
