Salmon With Spinach Stuffing Topping
- Ready In:
- 55mins
- Ingredients:
- 15
- Yields:
-
1 filet
- Serves:
- 4
ingredients
-
For salmon and stuffing
- 2 celery ribs, finely chopped
- 1⁄2 large onion, finely chopped
- 6 slices bread, buttered and cubed
- 8 ounces frozen spinach, drained
- salt and pepper
- 1 teaspoon vegetable oil
- 1 large salmon fillet
- 1 cup boiling water
- 1 chicken bouillon cube
-
Sauce
- 1⁄2 cup water
- 1 tablespoon lemon juice
- 1⁄8 cup Dijon mustard
- 1 chicken bouillon cube
- 1⁄8 cup milk
- 1⁄2 cup butter
directions
- Saute celery and onion in butter. Add bread, spinach, salt and pepper and toss.
- Rub salmon with oil. Place skin side down in 9x13 pan. Top with stuffing mixture. Dissolve bouillon cube in water and pour around salmon filet.
- Bake at 350 degrees for 45 minutes.
- For sauce, combine water, lemon juice, mustard, and bouillon cube in a small saucepan. Bring to a boil and cook for 5 minutes.
- Add milk and return to boil. Remove from heat and stir in butter.
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