3 Cheese Spinach Stuffed Salmon
I experimented today with some salmon steaks and this is the result, because I couldn’t find what I was looking for on other recipe pages. All ingredient measurements are approximate (well, except for the fish – there were definitely only 4 steaks. 🙂 My kids gobbled up the spinach and cheese and asked for more, the salmon was more of a hard sell since they’re not big on fish. Nathan and I found it delicious though!
- 4 salmon steaks, washed and sprinkled with salt
- 1 pkg frozen spinach
- 1 c. grated cheddar cheese (I used marbled)
- 2 T. fresh mozzarella, grated
- 1/3 c. ricotta cheese
- 1/3 c. sour cream
- ~10 saltine crackers, crushed
- salt and garlic powder to taste
We BBQ’d these salmon, you could use the oven. Either way, get the heat going.
Defrost the spinach and drain. Mix in a medium bowl with all other ingredients except salmon. Texture should be firm, not runny. Add more crackers or sour cream to adjust.
Put each salmon steak on a appropriately sized tinfoil. (I’m using “steak” to describe salmon cut through the backbone, so there’s a piece of backbone in each steak and there is a U-shape to it). Put the spinach mixture in the hollow place and form the sides around it to kind of cup it in. Don’t worry about it being higher than the salmon.
Fold up the tinfoil around the salmon and spinach with a small opening on top to allow for evaporation. BBQ until done (or cook in a 375 F oven until salmon is firmly cooked). Serve with spinach and cheese mixture over the salmon.
We served two adults and three children with only two steaks, and saved the other two for tomorrow; that should give you an idea of how many servings you’ll get.