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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Stuffed Salmon Recipe

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This recipe for Stuffed Salmon is from Believers' Fellowship Womens' Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. center cut skinless, boneless Salmon - butterflied - ask your butcher to do this
1 c ricotta cheese - softened
4 oz goat cheese - softened
1 T dried oregano
2 cups baby spinach leaves
2 T Dijon mustard
1 T olive oil
salt and pepper
Directions:
Directions:
Set oven at 450º Line a baking sheet with parchment paper. Open and lay salmon flat. Rub with Dijon mustard, lay spinach leaves on top of mustard rub, overlapping and covering the salmon. Mix together ricotta, goat cheese and oregano. Carefully spread on spinach leaves. Close salmon by rolling and tying into a log. Rub with olive oil and season with salt and pepper. Put on baking sheet and bake 20 min.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Wonderful salmon in a 60 minute meal. My sister made this dish for my family during Girls Week - our girls only vacation week at my home. We loved it!! Serve with a nice salad, grilled vegetable and red skin potatoes. It looks elegant, and only took 1 hour!

 

 

 

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