Deep fried stuffed salmon

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Deep fried stuffed salmon

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INGREDIENTS

Salmon:

4 skinless salmon fillets

salt and pepper to season

2 tablespoons lemon juice

2 tablespoons olive oil divided

1 tablespoon unsalted butter

Filling:

4 oz (120 g) cream cheese at room temp

4 oz (120 g) frozen spinach thawed

1/4 cup finely grated parmesan cheese

2 teaspoons minced garlic

Salt and pepper, to taste

Optional Garlic Butter:

1 tablespoon unsalted butter

1 tablespoon minced garlic

1 tablespoon lemon juice

INSTRUCTIONS

Place each salmon fillet on a flat surface. Season both sides with salt, pepper, 1 tablespoon olive oil and lemon juice. Cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.

Squeeze excess liquid out of the spinach discard liquid. In a medium-sized bowl, mix together the spinach, cream cheese, parmesan cheese and garlic. Season with salt and pepper.

Fill salmon ‘pockets’ with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon.

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For Stove Top:

Heat butter and remaining oil in a skillet (or non stick pan) over medium-high heat. Add the salmon and fry until golden (about 6 to 7 minutes). Carefully flip and allow to cook on the other side until golden and cooked through (another 6-7 minutes, depending on the size of your fillets).

Optional: cover with a lid and continue cooking for a further 2-3 minutes, if necessary, until cooked through.

Transfer to a warm plate to make garlic butter.

Garlic Butter: Melt the butter in the remaining oil/juices in the pan leftover from the salmon. Add the garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.

For Oven Baked Salmon:

Preheat oven to 350°F (175°C). Place stuffed salmon fillets in a shallow lightly greased baking pan. Bake for 10-15 minutes or until salmon is cooked through, opaque in centre and flakes easily with fork.

Pour pan juices out into a skillet or frying pan. Add butter, garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.

NOTES

For remaining cream cheese mixture!

If you have too much cream cheese, you can create a creamy sauce with it for serving:

Mix remaining cream cheese mixture with 1/4 cup fish or chicken stock and 1/4 cup heavy cream (or thickened cream) in saucepan.

Bring to a gentle boil, stirring frequently, until combined and warmed through.

If you’re wanting to save the reserved dip for later instead of using it in a cream sauce, simply refrigerate it up to 4 days OR freeze up to 3 months in a plastic container.

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