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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
Salmon Fillet Rolls Stuffed with Spinach Madeline
Salmon Fillet Rolls Stuffed with Spinach Madeline
Recipe By:
  • 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
  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.
*****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
Recipe By:
  • 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
  1. Cook spinach according to directions on package. Drain and reserve liquid.
  2. Melt margarine in saucepan over low heat. Add flour, stirring until blended, but not brown.
  3. Add onion and cook until soft. Mixture will be coarse looking.
  4. While stirring constantly, slowly add reserved spinach liquid. To avoid lumps be sure to constantly stir until smooth.
  5. Gradually add milk, continue stirring. Cook until smooth and thick.
  6. Add seasonings and cheese. Stir until blended.
  7. Combine with cooked spinach.
  8. Placed into buttered casserole dish. Top with buttered breadcrumbs. (Melt 4 T. butter and mix with breadcrumbs.)
  9. Heat in 350 oven until bubbly. Can be frozen. Can make 2-3 days ahead. Gets better as it sits in refrigerator.
*****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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