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Posted on Nov 5, 2009 in From Gaff to Plate
Baked Salmon with Boursin Creamed Spinach Stuffing
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 Read More