SALMON FILLET ROLLS STUFFED WITH SPINACH MADELINE

SALMON FILLET ROLLS STUFFED WITH SPINACH MADELINE

SALMON FILLET ROLLS STUFFED WITH SPINACH MADELINE
 
SALMON FILLET ROLLS STUFFED WITH SPINACH MADELINE
Recipe By:

Ingredients
  • 2-4 thinly sliced salmon fillets, seasoned
  • Spinach Madeline, see recipe (in a pinch, use the frozen creamed spinach but add seasoning to it to kick it up a notch)
  • ½ c. Stonewall Kitchen-Sesame Ginger Teriyaki Sauce
  • Olive oil
  • Fresh lemon juice
  • Sliced lemon
  • Salt, black pepper and garlic powder
  • PAM

Instructions
  1. Take the salmon fillets and brush both sides with some olive oil, season both sides.
  2. Take the spinach Madeline or the frozen creamed spinach and place a thin layer of it all along the fillet.
  3. Roll up. No need to skewer it. It holds together pretty well from the oiliness of the fish.
  4. In a baking dish, spray with PAM.
  5. Lay the salmon rolls on baking dish and place lemon slices between them or under them.
  6. Drizzle with olive oil, lemon juice and the teriyaki sauce.
  7. Bake in 325 oven for 12-15 minutes until it looks crispy on the outside. No need to flip them. You can do this on an indoor grill also, but have to flip them.

Notes
*****Serve over a nice rice pilaf. I like to take the leftover salmon rolls and crumble it and add other ingredients to make salmon burgers. Delicious!!!!

 

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