6/26/18 O&A NYC FOOD/DINNER FOR TWO: Creamy Spinach Stuffed Salmon in Garlic Butter

 

Creamy Spinach Stuffed Salmon in Garlic Butter is filled with an incredible cream cheese, spinach, parmesan and garlic mixture, this Stuffed Salmon beats anything found in a restaurant.

Each fillet is PACKED with so much flavour! Our new low carb salmon recipe includes pan fried AND oven baked methods!

Ingredients
Salmon:
4 skinless salmon fillets
salt and pepper to season
2 tablespoons lemon juice
2 tablespoons olive oil divided
1 tablespoon unsalted butter

Filling:
4 oz (120 g) cream cheese at room temp
4 oz (120 g) frozen spinach thawed
1/4 cup finely grated parmesan cheese
2 teaspoons minced garlic
Salt and pepper, to taste

Optional Garlic Butter:
1 tablespoon unsalted butter
1 tablespoon minced garlic
1 tablespoon lemon juice

Instructions
Place each salmon fillet on a flat surface. Season both sides with salt, pepper, 1 tablespoon olive oil and lemon juice. Cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.

Squeeze excess liquid out of the spinach discard liquid. In a medium-sized bowl, mix together the spinach, cream cheese, parmesan cheese and garlic. Season with salt and pepper.

Fill salmon ‘pockets’ with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon.

For Stove Top:
Heat butter and remaining oil in a skillet (or non stick pan) over medium-high heat. Add the salmon and fry until golden (about 6 to 7 minutes). Carefully flip and allow to cook on the other side until golden and cooked through (another 6-7 minutes, depending on the size of your fillets).

Optional: cover with a lid and continue cooking for a further 2-3 minutes, if necessary, until cooked through.

Transfer to a warm plate to make garlic butter.
Garlic Butter: Melt the butter in the remaining oil/juices in the pan leftover from the salmon. Add the garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.

For Oven Baked Salmon:
Preheat oven to 350°F (175°C). Place stuffed salmon fillets in a shallow lightly greased baking pan. Bake for 10-15 minutes or until salmon is cooked through, opaque in centre and flakes easily with fork.

Pour pan juices out into a skillet or frying pan. Add butter, garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.

Recipe Notes
For remaining cream cheese mixture!
If you have too much cream cheese, you can create a creamy sauce with it for serving:
Mix remaining cream cheese mixture with 1/4 cup fish or chicken stock and 1/4 cup heavy cream (or thickened cream) in saucepan.

Bring to a gentle boil, stirring frequently, until combined and warmed through.

If you’re wanting to save the reserved dip for later instead of using it in a cream sauce, simply refrigerate it up to 4 days or freeze up to 3 months in a plastic container.

Recipe Courtesy Cafe Delites

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