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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Some of the best salmon can be found here in western Washington. Whenever I serve this delicious recipe to guests, it never fails to impress. Ingredients:
2 celery ribs, chopped |
1 large onion, chopped |
1/2 cup butter, cubed |
5 slices bread, cubed |
1 package (10 ounces) frozen chopped spinach, thawed and drained |
1-1/4 teaspoons salt, divided |
1/8 teaspoon pepper |
1 teaspoon olive oil |
2 salmon fillets (2-1/2 to 3 pounds each) |
1 teaspoon chicken bouillon granules |
1 cup boiling water |
lemon-dijon butter: |
1 cup water |
1/4 cup dijon mustard |
2 tablespoons lemon juice |
1 teaspoon chicken bouillon granules |
3 green onions, cut into 1-inch pieces |
1/4 cup heavy whipping cream |
1 cup cold butter |
Directions:
1. In a skillet, saute celery and onion in butter until tender. Remove from heat; add bread, spinach, 1/4 teaspoon salt and pepper.
2. 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.
3. Bake, uncovered, at 350° 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 is thickened slightly. Serve with salmon. Yield: 8-10 servings.
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