"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Salmon Baked with Spinach Recipe

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This recipe for Salmon Baked with Spinach, by , is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne and Bill West
Added: Monday, September 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. fresh spinach washed and trimmed of stems or two bags frozen chopped spinach
Pinch of freshly grated nutmeg
Salt and pepper to taste
1 tsp grated lemon rind
1 box of Pepperidge Farm frozen puffed pastry sheets thawed
2 whole skinned salmon fillets that are matched in size about 4-5 lbs.
1 egg beaten with 1 tbsp. water
3 tbsp. sesame seeds

Directions:
Directions:
Cook chopped spinach, drain well. You can use a towel to wring out as much water as possible. Add salt, pepper, nutmeg and lemon rind. Roll out each sheet of pastry on lightly floured board to the size of the fillets plus 1 inch in width and length. Lay one fillet on a pastry sheet, spread with spinach filling and cover with second fillet. Cover with second pastry sheet. Trim to shape of the salmon and seal edges well with egg. Brush with egg wash and sprinkle with sesame seeds. Bake at 425 for 15 min. and at 375 for 35-40 min. until golden brown.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Can be prepared 1 day ahead and covered and refrigerated.

 

 

 

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