Title: Spinach-Stuffed Salmon
Categories: None
Yield: 8 -10

2 Celery ribs; chopped
1 lg Onion; chopped
1/2 c Butter or margarine
5 sl Bread; cubed
1 pk (10 ounce) frozen chopped
-spinach; thawed and drained
1 1/4 ts Salt; divided
1/8 ts Pepper
1 ts Olive or vegetable oil
2 Salmon fillets; (2-1/2 to 3
-pounds each)
1 ts Chicken bouillon granules
1 c Boiling water

-----------------------------LEMON-DIJON BUTTER-----------------------------
1 c Water
1/4 c Dijon mustard
2 tb Lemon juice
1 ts Chicken bouillon granules
3 Green onions; cut into
-1-inch pieces
1/4 c Whipping cream
1 c Cold butter; (no
-substitutes)

Notes:From Janice Bell, Sumner, Washington.COUNTRY MAGAZINE.

In a skillet, saute celery and ionion in butter until tender. Remove from
heat: add bread, spinach, 1/4 teaspoon salt and pepper. Combine oil and
remaining salt: rub over salmon skin. Place one fillet, skin side down, in
a greased roasting pan. Top with stuffing. Place second fillet over
stuffing skin side up. Tie with string if desired. Dissolve bouillon in
water; pour around salmon. Bake, uncovered, at 350 degrees for 45 minutes
or until fish flakes easily with fork. In a saucepan, combine first five
sauce ingredients. Bring to a boil; boil for 5 minutes or until sauce is
reduced to 1/2 cup. Discard onions. Add cream; return to a boil. Remove
from heat. Whisk in butter, 2 tablespoons at a time, until sauce thickens
slightly. Serve with the salmon. Yield: 8-10 servings.

"Some of the best salmon can be found in western Washington. Whenever I
serve this delicious recipe to guests, it never fails to impress."

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 22,
1998