TO DIE FOR CORN SALADDRESSING:½ c. Miracle Whip or Mayo½ c. McIlhenny Tabasco Spicy Mayo½…
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!!!!
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