Stuffed Roasted Salmon Rolls
For 2 servings – this recipe is easily doubled.
12 oz center-cut boneless, skinless salmon fillet, cut lengthwise into 2 strips
4 cups fresh raw spinach leaves, stems removed, cooked and squeezed dry
1/4 cup cream cheese with onion and chives, if available, or regular cream cheese
1 garlic clove, minced
Salt and pepper, to taste
1 tablespoon lemon juice
Extra virgin olive oil
Preheat oven to 400°F. Coat a baking dish with olive oil.
Mix together the cream cheese, garlic and spinach until well blended then season with salt and pepper.
The mixture will be firm.
Season the salmon strips with salt and pepper and spread each fillet strip with the spinach filling.
Starting at one end, roll the salmon up tightly, tucking in any loose filling as you go.
Insert a toothpick through the end to keep the pinwheel from unrolling. Place the rolls in the prepared dish.
Repeat with the remaining salmon strip. Sprinkle the rolls with the lemon juice.
Bake the salmon rolls until just cooked through, 15 to 20 minutes. Remove the toothpicks before serving.
3 thoughts on “Jovina cooks: Spinach stuffed salmon”
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We love salmon in our house …
This recipe looks delicious.
All the best Jan
Now that sounds like a plan!
My version is to toast some blanched almonds in a dry pan, simmer some frozen spinach which requires very little more water than comes out of the ice, and grill a hunk of salmon, Add a thickly buttered oatcake or two (5-6g carbs) and yes I’m a pleb a glass of red wine, Carmenere or Malbec are my favourites.
Spinach is derived from sea beet which grows wild on the coast here, may be why it goes so well with fish.