CREATIVE EGGPLANT AND SHRIMP STUFFED BELL PEPPERS2 medium eggplants, peeled and diced2 red bell peppers2…
Salmon Fillet Rolls Stuffed with Spinach Madeline
| Salmon Fillet Rolls Stuffed with Spinach Madeline | Print |
Recipe By: Alice Morrow
Salmon Fillet Rolls Stuffed with Spinach Madeline
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
- Take the salmon fillets and brush both sides with some olive oil, season both sides.
- Take the spinach Madeline or the frozen creamed spinach and place a thin layer of it all along the fillet.
- Roll up. No need to skewer it. It holds together pretty well from the oiliness of the fish.
- In a baking dish, spray with PAM.
- Lay the salmon rolls on baking dish and place lemon slices between them or under them.
- Drizzle with olive oil, lemon juice and the teriyaki sauce.
- 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!!!!
| Salmon Fillet Rolls Stuffed with Spinach Madeline | Print |
Recipe By: Alice Morrow
SPINACH MADELINE
Ingredients
- 2 pkgs. frozen chopped spinach
- 2 T. margarine
- 2 T. plus 1 t. flour
- 3 T. chopped onion
- ⅔ c. reserved vegetable liquid
- ¾ c. evaporated skim milk
- 1 t. black pepper
- 1 t. garlic powder
- 1 T. minced jalapeno
- 1 t. celery seed
- 1 t. Worcestershire sauce
- Red pepper to taste
- 6 oz. velveeta jalapeno cheese, cubed
- Buttered breadcrumbs
Instructions
- Cook spinach according to directions on package. Drain and reserve liquid.
- Melt margarine in saucepan over low heat. Add flour, stirring until blended, but not brown.
- Add onion and cook until soft. Mixture will be coarse looking.
- While stirring constantly, slowly add reserved spinach liquid. To avoid lumps be sure to constantly stir until smooth.
- Gradually add milk, continue stirring. Cook until smooth and thick.
- Add seasonings and cheese. Stir until blended.
- Combine with cooked spinach.
- Placed into buttered casserole dish. Top with buttered breadcrumbs. (Melt 4 T. butter and mix with breadcrumbs.)
- Heat in 350 oven until bubbly. Can be frozen. Can make 2-3 days ahead. Gets better as it sits in refrigerator.
Notes
*****With the leftovers, you can stuff mushrooms, tomatoes, potatoes, etc. You can also add raw oysters (1 dozen) with step #7 and cook as usual. You can do other seafood if you like.
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