Baked Salmon with Boursin Creamed Spinach Stuffing

Serves 6

SPINACH STUFFING

1 10-ounce box frozen Spinach, defrosted and squeeze dried

1/2 Tbsp. Chopped Garlic

1/2 Tbsp. Chopped Shallot

2 oz. Sweet Butter

1/2 Cup Heavy Cream

1/2 Wheel (2.6 oz.) Garlic Herb Boursin Cheese

Kosher Salt, Fresh Ground Pepper

2 Tbsp. Cornstarch

In a stock pot melt the butter, then add the garlic & shallots and simmer for 3 minutes. Add the heavy cream and Boursin and let simmer for 5 minutes. Place the cornstarch in a small bowl and add 1 Tbsp. of water to make a loose slurry mix then gently add half of the cornstarch mix to thicken the cream mixture. You want it to be a bit on the thick side as the frozen spinach will release some water. Check for seasoning and add salt and pepper as needed. Place in a container and allow the mix to cool in the refrigerator.

This also makes a great vegetable for fish and can be used for a future side dish.

STUFFED SALMON

6 ounce Salmon Fillets

Steak Seasoning Salt Mix

2 Cups Fresh White Breadcrumbs

4 oz. Melted Butter

1/4 Cup Chopped Herbs

1/2 Cups Grated Parmesan Cheese

First off, prep the breadcrumb mix by mixing the breadcrumbs, butter, herbs and grated parmesan together.

You have a few options on how to stuff the salmon. For this recipe I cut the salmon in strips and wrapped them around the spinach stuffing and then top with some of the breadcrumb topping. Place on a buttered, non stick baking pan and roast for 15 minutes until the salmon is fully cooked and the stuffing reaches 145 degrees.

Remove from oven and I like to serve this on top of some sautéed fingerling potatoes and onions.