Try this Spinach-Stuffed Salmon recipe, or contribute your own.
Suggest a better descriptionNotes:From Janice Bell, Sumner, Washington.COUNTRY MAGAZINE. In a skillet, saute celery and ionion in butter until tender. Remove from heat: add bread, spinach, 1/4 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 1/2 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@juno.com (Nadia I Canty) on Mar 22, 1998
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 8 | ||
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Calories: 575 | ||
Calories from Fat: 454 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.5g | 67 % | |
Saturated Fat 23.2g | 116 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 129.6mg | 40 % | |
Sodium 369.9mg | 13 % | |
Potassium 394.1mg | 10 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 11.5g | ||
Protein 18.9g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 575
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