Spinach and Feta Stuffed Salmon
BluMar
8 ounces cream cheese
1 cup mayonnaise
1 10-ounce package frozen
chopped spinach,
¼ cup crumbled feta cheese
2 tablespoons grated
Parmesan cheese
2 garlic cloves, chopped
¼ cup chopped onion
1 teaspoon ground nutmeg
1 teaspoon crushed red
pepper ;akes
1 tablespoon lemon juice
1 cup panko bread crumbs
2¼ pounds fresh salmon,
cut into 6 ;llets
Preheat oven to 375°F.
In a medium bowl, mix cream cheese, mayonnaise,
spinach, feta, Parmesan and garlic until well
blended. Fold in onion, nutmeg, red pepper ;akes,
lemon juice and bread crumbs. Set aside.
Carefully cut a 3-inch horizontal slit along the
side of each salmon ;llet, moving the knife back
and forth to form a pocket. Spoon the spinach
mixture into the pockets. Place on a baking pan.
Bake for 12-16 minutes, or until the stu;ng is
golden brown or a thermometer inserted in the
center registers 165°F. Makes 4-6 servings.
Steve’s Smoked Salmon Lasagna
Marine Harvest
1 16-ounce package
Royal Fjord Hot Smoked
Roasted Salmon
16 ounces ricotta cheese
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
½ cup Riesling wine
(optional)
16 ounces lasagna noodles
4 cups Kirkland Signature
marinara sauce
Salt and pepper
24 ounces shredded
Italian cheese blend
2 cups fresh spinach
Preheat oven to 375°F.
In a bowl, break up smoked salmon into
small pieces. Add ricotta, basil, parsley
and wine; mix well.
Cook lasagna noodles according to
package directions.
In a deep 13-by-9-inch baking dish, pour
a thin layer of marinara sauce. Layer some
of the lasagna noodles in the dish, slightly
overlapping. Lightly season the noodles
with salt and pepper. Pour on another thin
layer of marinara sauce. Add a third of the
smoked salmon mixture, a third of the
shredded cheese and a layer of spinach
leaves. Pour another thin layer of marinara
sauce over the spinach.
Repeat the layers twice. Finish with a top
layer of noodles, covered with sauce and
shredded cheese.
Cover and bake for 30 minutes. Remove
the cover and bake for another 30 minutes.
Let rest for 10 minutes before slicing.
Makes 8-10 servings.
