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Ingredients
- 2 oz. soft goat cheese
- 2 oz. cream cheese (can use reduced fat)
- 2 Tbsp. chopped sun-dried tomatoes, reconstituted with a little wine
- 1 clove minced garlic
- 1/2 lemon, zested and juiced
- 1 bag fresh spinach
- nutmeg, salt, & freshly ground pepper to taste
- 2 salmon filets
- lemon pepper, garlic powder, salt and fresh ground pepper to taste
- 1-2 Tbsp. toasted pine nuts
Details
Servings 2
Preparation
Step 1
Mash goat and cream cheese together; add tomatoes, lemon juice, zest and garlic – mix well and set aside. Rinse spinach and shake dry. Heat large sauce pan over medium-high heat; add spinach and cook down. Remove from heat and season with nutmeg, salt, and pepper; drain. Add spinach to cheese mixture, combine well, and strain over a glass bowl. (Original recipe said to heat the sauce that drains and pour over finished salmon, but I don’t think it’s necessary.)
Cut each salmon filet down the center lengthwise being careful not to cut to the end and not all the way through. Then make a small slit going across the middle of the short side to form a pocket. Season the filets with lemon pepper, garlic powder, salt and pepper. Place filets on foil in an oven-proof casserole. Fill pockets with the spinach stuffing and sprinkle toasted pine nuts over the top. Bake for approx.20 minutes at 375.
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