Spinach-stuffed salmon

Yield: 8 -10

Measure Ingredient
2 \N Celery ribs; chopped
1 large Onion; chopped
½ cup Butter or margarine
5 slices Bread; cubed
1 pack (10 ounce) frozen chopped spinach; thawed and drained
1¼ teaspoon Salt; divided
⅛ teaspoon Pepper
1 teaspoon Olive or vegetable oil
2 \N Salmon fillets; (2-1/2 to 3 pounds each)
1 teaspoon Chicken bouillon granules
1 cup Boiling water
1 cup Water
¼ cup Dijon mustard
2 tablespoons Lemon juice
1 teaspoon Chicken bouillon granules
3 \N Green onions; cut into 1-inch pieces
¼ cup Whipping cream
1 cup Cold butter; (no substitutes)


Notes:From Janice Bell, Sumner, Washington.COUNTRY MAGAZINE.

In a skillet, saute celery and ionion in butter until tender. Remove from heat: add bread, spinach, ¼ teaspoon salt and pepper. Combine oil and remaining salt: rub over salmon skin. Place one fillet, skin side down, in a greased roasting pan. Top with stuffing. Place second fillet over stuffing skin side up. Tie with string if desired. Dissolve bouillon in water; pour around salmon. Bake, uncovered, at 350 degrees for 45 minutes or until fish flakes easily with fork. In a saucepan, combine first five sauce ingredients. Bring to a boil; boil for 5 minutes or until sauce is reduced to ½ cup. Discard onions. Add cream; return to a boil. Remove from heat. Whisk in butter, 2 tablespoons at a time, until sauce thickens slightly. Serve with the salmon. Yield: 8-10 servings.

"Some of the best salmon can be found in western Washington. Whenever I serve this delicious recipe to guests, it never fails to impress." Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 22, 1998

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