Salmon With Spinach Stuffing Topping |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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While I was in high school I came across this recipe in a cookbook and changed the ingredients up a bit to accommodate my LOVE of stuffings! This has become a favorite of my family during Lent. Ingredients:
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 |
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:
1. Saute celery and onion in butter. Add bread, spinach, salt and pepper and toss.
2. 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.
3. Bake at 350 degrees for 45 minutes.
4. For sauce, combine water, lemon juice, mustard, and bouillon cube in a small saucepan. Bring to a boil and cook for 5 minutes.
5. Add milk and return to boil. Remove from heat and stir in butter.
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