Spinach Stuffed Salmon with Veggie Packets

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.)