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I’ll be making this dish on Channel 12 Valley Dish on Wednesday, September 8th. I have just a few things to say about it; Delicious, Quick, Easy, and only 5 ingredients (not counting the spices, oil, and butter!) Make it, and thank me later!

Spinach and Boursin Stuffed Salmon

6-ounce bag fresh spinach leaves
1 package Boursin cheese (about 5 ounces)
Pinch freshly ground nutmeg
Salt and freshly ground black pepper
Four 8-ounce salmon fillets with skin (each about 1 inch thick)
Olive oil
1 1/3 cups fresh breadcrumbs made from French bread with crust
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup shredded Parmesan cheese

Cook spinach in a large skillet with 2 inches of boiling water just until wilted, about 30 seconds. Drain; squeeze spinach very dry, and finely chop. Place in a small bowl. Mix in Boursin and nutmeg. Season to taste with salt and pepper.

Cut one 3/4-inch-deep, 2 1/2-inch-long slits down the center of the top side of each salmon fillet, forming a pocket. Fill each slit with spinach mixture, dividing equally among salmon fillets. Spread all remaining spinach mixture over top of salmon fillets.

Preheat the oven to 450 degrees. Line a rimmed baking sheet with foil and brush with olive oil. Sprinkle salmon fillets with salt and pepper. Mix breadcrumbs, melted butter, and Parmesan cheese in a medium bowl. Top each salmon fillet with breadcrumb mixture, pressing down to adhere and form a crust.

Place salmon fillets, skin side down, on the prepared baking sheet. Bake salmon until opaque in the center, about 12 minutes. Transfer to plates and serve.

Serves 4

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1 Carol { 08.13.10 at 10:28 AM }


This looks so good. What do you serve it with?

Carol Trombino

2 Ronnie Jaap { 08.13.10 at 10:56 AM }

Yum! See you on the dish and Sunday, too! Can’t wait to show you the new collection!

3 Linda Hopkins { 08.13.10 at 11:57 AM }

Ronnie, looking forward to Sunday.

4 Linda Hopkins { 08.13.10 at 12:01 PM }

Carol, so nice of you to comment here, thanks! Let’s see a few great sides might be lentils, a lemon broccoli or asparagus risotto, an herbed rice pilaf, quinoa, couscous, or easy roasted baby potatoes. Really, just about anything you like would be a great side.

5 good news — Les Petites Gourmettes { 09.04.10 at 4:15 PM }

[…] The real reason there is no recipe posted is because I’m at Phoenix Cooks today, on stage with Tram Mai, where we are making Roasted Tomato Israeli Couscous. A taped segment of the demonstration will be shown during my live appearance on NBC Channel 12 Valley Dish on Wednesday, where we will make the amazingly delicious and supremely easy Spinach and Boursin Stuffed Salmon. […]

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