Spinach & Feta Stuffed Salmon

The other week we had a friend couple over for dinner and I got to test our my Spinach & Feta Stuffed Salmon again.  It was a crowd pleaser and, therefore, a keeper.  I used my original recipe that I included in my "Dinner Without a Plan" post but doubled the ingredients so that it could serve 4. I've included my updated recipe below.  Hope you enjoy it!

Stuffed Salmon and veggies.JPG

 

spinach & feta stuffed salmon

Serves 4

 

INGREDIENTS:

  • 1 teaspoon extra virgin olive oil
  • 6 cups of fresh spinach
  • 1/2 cup part-skim ricotta
  • 1/4 cup crumbled feta
  • 1/3 cup pine nuts 
  • Four 6-ounce salmon filets (I used Coho salmon)

 

DIRECTIONS:

Toasted Pine Nuts.JPG
salmon on the grill pan.JPG
plated_side view.JPG
  1. In a medium-sized skillet, heat 1 teaspoon of olive oil.
  2. Add the fresh spinach to the skillet and cook until the spinach starts to wilt down, about 4 minutes or so.
  3. Add the ricotta cheese and feta cheese to the spinach and mix until it is all starting to melt and blend together and the spinach is completely wilted.
  4. Meanwhile, while the spinach mixture heats, add your pine nuts to another small skillet and toast on medium-low heat until they start to brown and become fragrant, about 4 minutes (watch these and you'll know when they are done.  They start to brown and you can smell the nuttiness - so good!).  You don't need to add any oil to the skillet because as the nuts heat they release their natural oils into the pan. I would actually take them off the heat before they are completely toasted because you will be toasting them again with the salmon and you don't want them to burn. When the pine nuts are done add them to the spinach & cheese mixture, incorporating well with a rubber spatula, and set aside.
  5. Now prep the salmon.  Lay the filets out on a cutting board or baking sheet skin side down.    Next take a small sharp knife and cut a slit lengthwise down the top of the filet, making something like a pocket to stuff some of the spinach mixture in.
  6. Divide the spinach mixture up evenly between the four salmon filets, stuffing each with a good portion of the spinach mixture (and some will rest on top of the salmon like in the picture).
  7. Spray a grill pan with vegetable oil or canola oil, heat it to medium-high heat and turn the oven broiler on high.
  8. Once the grill pan is hot, add your salmon filets and let those cook for about 5 to 8 minutes until you start to see it cook / turn light pink from the bottom up.  
  9. Place your grill pan with the salmon filets under the broiler and let that cook for about 1 1/2 minutes or until the filets reach your desired doneness.
  10. When the filets have cooked to your desired doneness, use oven mitts to take the grill pan out of the oven.  Allow the salmon to rest while you plate the rest of your meal. 
  11. Serve the salmon hot and enjoy!

 

Happy Fueling!
Taylor