Jose Lopez, executive chef, Nassau Street Seafood (Princeton) shared his recipe for salmon stuffed with creamed spinach with Jersey Bites contributor Amanda Biddle. Give it a try this week—or any time of year!
Salmon Stuffed with Creamed Spinach
(Salmon Relleno con Crema de Espinaca)
2 pound salmon fillet, butterflied
1 pound fresh spinach
3 tablespoons butter or margarine
1 tablespoon chopped garlic
4 tablespoons olive oil
½ cup heavy cream or milk
½ tablespoon salt
½ tablespoon black pepper
1 tablespoon all purpose flour
½ cup panko breadcrumbs
½ tablespoon paprika
½ tablespoon fresh chopped parsley
Lemon slices and dill sauce (available for purchase at Nassau Street Seafood), for serving
- Preheat oven to 400° F.
- Wash spinach well and set aside. Grab a large pan and sauté garlic in butter for 3 to 5 minutes. Add heavy cream or milk and bring to a boil. Add salt and pepper and let it simmer. Slowly start whisking in the flour. Once the mixture starts thickening, add in the spinach and let it simmer for a few minutes. Slowly stir in the panko bread crumbs. Remove from heat and set aside until thickened.
- Spoon the spinach mixture onto the open, butterflied salmon fillet. (You do not want it to run out of the salmon. If it does, the mixture is not thick enough; go back and add a little more panko.)
- Once the mixture is settling on the salmon, season with salt and pepper. Close butterflied fillet and top with olive oil, paprika, and chopped fresh parsley.
- Place salmon into a baking dish and bake for 20 minutes, or until it flakes easily with a fork. Serve with dill sauce and lemon slices.
Photo at top by Amanda Biddle.