Spinach Stuffed Salmon with Veggie Packet

SPINACH STUFFED SALMON AND VEGGIE PACKETS
1 (8-12 oz.) fresh salmon fillet
Spinach Madeline (recipe below)
2-3 c. fresh baby spinach
½ red onion, thinly sliced
2 lemons, sliced
1 red bell pepper, sliced into rings
1 c. cherry tomatoes, halved
Salt, red/black pepper, garlic powder
Red pepper flakes
Olive oil
Worcestershire sauce
Lemon based Salad dressing, your choice of dressing
SPINACH MADELINE
2 pkgs. frozen chopped spinach
2 T. margarine
2 T. plus 1 t. flour
3 T. chopped onion
2/3 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.
10. Take the salmon fillet and make a pocket to stuff with the leftover Spinach Madeline.
11. Take two sheets of foil that will be long enough to fold and make a packet for your fish and veggies.
12. Spray PAM on the foil.
13. Lay lemon slices on the bottom of the foil.
14. Top with fresh baby spinach.
15. Place the salmon on top of the spinach.
16. Start layering the veggies: onions, bell peppers and then tomatoes.
17. Drizzle with olive oil, Worcestershire, and your lemon based dressing or just plain balsamic vinegar or lemon juice.
18. Sprinkle with red pepper flakes.
19. Fold packet tightly and place on baking sheet. Bake at 375 for 30-40 minutes depending on thickness of fish. You can open foil for the last 10 minutes if you want it to brown a bit.
    *You can buy salmon fillets already stuffed with spinach madeline at Joey’s in Lafayette. You don’t have to stuff the salmon if you just want to use the fresh spinach. You can add a variety of veggies, dressings, etc.