Salmon With Feta Ricotta And Spinach Stuffing Food

SALMON FLORENTINE

Steps:

• Preheat oven to 350 degrees F. Using your hands, squeeze spinach of all excess liquid.
• Heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook for 3 minutes until they begin to soften. Add garlic and cook for 1 minute more. Add spinach, sun-dried tomatoes, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook an additional 2 minutes. Remove from heat and let cool approximately 10 minutes. Add ricotta and stir to combine. Season with additional salt and pepper, to taste.
• Using your hands, pack approximately 1/2 cup spinach mixture on top of each salmon fillet, forming mixture to the shape of the fillet. Place fillets on a rimmed baking sheet or glass baking dish and bake for 15 minutes, until salmon is cooked through.

DELICIOUS FETA-CRUSTED SALMON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and lightly oil. Place salmon onto foil and set aside.
• Mix together feta cheese, mayonnaise, cream cheese, Dijon mustard, balsamic vinegar, salt, pepper, paprika, onion powder, and garlic powder in a bowl until smooth. Spread mixture over salmon, then sprinkle panko over top, covering completely.
• Bake in preheated oven until easily flaked with a fork, about 35 to 45 minutes.

SPINACH STUFFED SALMON

Steps:

• Make the spinach stuffing. Place the cream cheese, feta, and mozzarella into a medium mixing bowl. Roughly chop the baby spinach and add it to the cheese. Massage the spinach and cheese with your hands, until well combined (it should look like thick paste).
• Prep the salmon. Using a sharp knife, cut a pocket in the center of each salmon fillet.
• Season the salmon. Generously season the salmon fillets with the Cajun seasoning and brush them with olive oil on both sides.
• Stuff the salmon. Divide the spinach stuffing into four equal parts and spoon it into the salmon pockets.
• Bake the salmon. Bake the stuffed fillets in a preheated oven at 400ºF for 15-20 minutes, depending on how large your fillets are.

SPINACH, FETA, RICOTTA STUFFED CHICKEN

Steps:

• Preheat oven to 375 degrees. Put 1/2 tbsp olive oil in pan and add onion and garlic. Cook until onion is transparent. Combine all ingredients except chicken, in a bowl mixing well. Using a paring knife, make a pocket in each chicken breast. Take the mixture and stuff it in each chicken breast. Brown each chicken breast, skin (smooth) side down in a med-high skillet with olive oil for a few minutes each. If there is more stuffing than what you need, reserve what's left and spread over the tops of chicken for the last 10 minutes of baking. Place in covered casserole for 25-30 minutes.

SALMON WITH FETA, RICOTTA AND SPINACH STUFFING

Steps:

• 1. Preheat oven to 350 degrees. Grease a small baking dish (9x9 or equivalent).
• 2. Rinse and pat dry the salmon filets. Cut a slit a little more than 3/4 of the way down the length of the filet....like you are making a letter "V". Place the filet in the baking dish, forming a circle (as best you can). You will place the stuffing in the center.
• 3. In a medium bowl, combine the feta, ricotta, spinach, egg and seasonings. Mix well.
• 4. Spoon half the mixture into each filet. Squeeze half the lemon juice over each filet.
• 5. Bake for 15-20 minutes. Serve.

HOLLY CLEGG

Steps:

• 1 Preheat oven 350°F. 2 Coat baking dish with nonstick cooking spray. 3 In bowl, combine cream cheese and feta with fork, mixing until blended. 4 Add onion and spinach, combining well. 5 Split each piece of salmon in half lengthwise without cutting all the way through (make pocket). 6 Divide filling in each fillet spreading to cover. 7 Place top salmon piece back over filling and on prepared baking dish. 8 Bake 20 minutes or until flaky.

FETA-SPINACH STUFFED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish with cooking spray.
• Combine cream cheese, feta cheese, spinach, and scallions in a small mixing bowl. Mash ingredients until well blended.
• Cut salmon fillet into 2 equal pieces. Brush the top of one piece with olive oil and place oiled side down in the prepared baking dish. Spread filling evenly over top; it will be about 3/4 inch thick. Place the second piece of salmon on the filling and brush the top with olive oil.
• Bake in the preheated oven until fish flakes evenly with a fork and filling is hot, 20 to 30 minutes. The time will depend on the size and weight of salmon used; check progress at 20 minutes to determine if additional baking time is needed.
• Remove from the oven and slice into 2 pieces to serve.

SALMON IN A CREAMY SPINACH & FETA SAUCE

Steps:

• Place the salmon filets in a plate or baking tray and squeeze the juice of half a medium lemon on top. Season both sides with salt and pepper.
• Place the olive oil in a skillet heating over medium heat and add the fish. Cook 4-5 minutes on each side. Remove the fish from the skillet and set aside in a clean plate.
• Add the chopped onion to the pan along with the butter and season with a pinch of salt. Cook over medium heat until soft and golden. 5-6 minutes.
• Add the garlic to the pan and heat through 1 minute. Immediately add the chopped spinach and cook until wilted. About 2-3 minutes.
• Pour the cream into the pan and season with salt and red pepper flakes. Bring to a boil then reduce to a simmer and cook until thickened. 3-4 minutes. Taste and adjust seasoning if needed.
• Add the salmon back into the pan and warm through. Serve immediately.
• Optional sides:
• • Roasted Asparagus
• • Greek Couscous Salad
• • Pasta
• • Toasted bread
• • Mediterranean Rice Pilaf

SPINACH AND FETA STUFFED TILAPIA

Steps:

• Preheat oven to 350 degrees F. Spray a 2-quart baking dish with non-stick spray.
• Season both sides of fish with ¼ teaspoon of salt and pepper.
• Beat the egg in a medium sized bowl. Stir in the ricotta and mix until smooth. Add the feta, bread crumbs, spinach, ¼ teaspoon salt, 1/4 teaspoon black pepper, and thyme. Stir well to combine.
• Starting at the widest edge of the fish, place approximately ¼ cup of the filling. Roll the fish around the filling, using a toothpick to secure if necessary. Repeat with remaining fish fillets.
• Place filled fish rolls, seam-side down, in baking dish. Squeeze each lemon half over the fish.
• Cover and bake for 25 minutes or until filling is cooked and fish flakes when tested with a fork.

SPINACH SALMON ROAST WITH FETA AND RICOTTA

Steps:

• Preheat oven to 450°F.
• Slice the salmon through the center almost to the other end so the salmon will lay open flat in one large piece.
• Turn salmon over so gray underside is turned up.
• Set aside.
• In a bowl, combine the ricotta cheese and feta, mashing and stirring with a fork until well blended.
• Season to taste with white pepper and salt.
• Spread the salmon filet with the mustard.
• Lay 1/2 cup of the spinach over the mustard.
• Evenly spread the cheese mixture on top of the spinach.
• Top with the remaining spinach leaves.
• Gently roll the salmon up and secure with cooking twine.
• Place salmon in a baking dish coated with olive oil.
• Brush the top and sides of the fish with olive oil.
• Sprinkle additional salt and black pepper, to taste, over the fish.
• Top with fresh dill and fresh oregano as a garnish.
• Bake at 450°F for 15 to 20 minutes, or until fish is just cooked through.
• To serve, slice carefully with a sharp, serrated knife.

RICOTTA, FETA AND SPINACH STUFFED SALMON

Steps:

• Butterfly salmon fillet by inserting knife into side of fillet and running it lengthwise to cut salmon open like a bun making sure not to cut all the way through(salmon should remain in one piece).
• In small bowl mix cheeses and pepper till smooth. Spread on one half of salmon. Layer spinach on top of cheese mixture and fold t op half of fillet over filling.
• Spoon miracle whip on top of fillet and squeeze lemon juice over top.
• Bake at 375F in a greased and covered casserole dish for 15-20 minutes until fish is cooked through and flakes easily with a fork.

FETA-SPINACH SALMON ROAST

Steps:

• Preheat the oven to 350 F degrees.
• In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended. Add the scallions and spinach and combine well. Spread the mixture evenly over 1 salmon fillet. (The filling will be about 3/4-inch thick.) Top with the second salmon fillet. Brush both sides with olive oil, turning over carefully with a spatula, and place on a shallow baking pan. Bake for 20 minutes; test for doneness with a toothpick. To serve, slice carefully with a sharp, serrated knife.

SALMON WITH SPINACH AND FETA IN PHYLLO RECIPE

Steps:

• Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. In a medium bowl, combine cream cheese and feta, mixing until smooth. Add scallion, spinach and lemon juice; mix well. Spread 1/4 of the mixture over each salmon fillet. Unroll phyllo sheets onto a smooth, dry surface and cover with a damp towel. Working quickly, lay one phyllo sheet on counter, brush with melted butter and top with another sheet of phyllo. Brush second sheet lightly with melted butter. Lay one salmon fillet at the short end of the phyllo and roll, tucking sides in. Place package, seam side down (cheese covered side of salmon up), on parchment lined pan. Brush with melted butter. Repeat with remaining salmon. Bake for 30-35 minutes until browned. Serve with Lemon Aioli (Sauces Chapter). Serves 4. Leigh's tip: Prepare early in the day and refrigerate until ready to bake. These freeze well before baking. Place frozen on parchment lined pan and bake in preheated 400° oven 30-35 minutes, until golden brown and cooked through.