Spinach and Goat Cheese Stuffed Salmon

Name: Spinach and Goat Cheese Stuffed Salmon
Prep time: 55 min
Cook time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: 2 tablespoons garlic, finely chopped, for the filling; 1/4 cups white onion, finely chopped, for the filling; 2 cups spinach, chopped, for the filling; 1/2 cups sun-dried tomatoes, finely chopped, for the filling; 1/2 cups asparagus, cut and blanched, for the filling; 2 cups goat cheese, crumbled, for the filling; 1/4 cups pine nuts, for the filling; 1 pinch salt, for the filling; 1 pinch pepper, for the filling; 1 kilo fresh salmon, split in half; 2 tablespoons olive oil; 1 pinch salt; 1 pinch pepper; 1 clove garlic, for the sauce; 1 cup spinach, blanched, for the sauce; 1 cup table cream, for the sauce; 1/2 cups goat cheese, for the sauce; 1 pinch salt, for the sauce; 1 pinch pepper, for the sauce

Brenda Villagomez

Delicious salmon stuffed with a mixture of goat cheese, pine nuts, spinach, and sun-dried tomatoes; served with a creamy spinach sauce. The perfect combination that you're going to love!

Reviewed by Editorial Team of Kiwilimón

Published: 21-04-2017

Preparation

25 mins

30 mins

Low

Preheat the oven to 180° C. In a bowl, mix all the ingredients for the filling, season to your liking, and set aside. On a baking sheet, fill the salmon with the previous preparation, season with salt and pepper, drizzle with a few drops of olive oil, and bake for about 15 minutes or until perfectly cooked. For the sauce, blend all the ingredients in the T-fal® InfinyForce blender using the “sauce” function. Heat a T-fal® pot over medium heat and melt the butter, cook the sauce for 10 minutes, and season to your liking. Serve the salmon on a bed of sauce and enjoy.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

174

kcal

8.7%

Carbohydrate, by difference

3.6

1.2%

Protein

15.1

30.2%

Total lipid (fat)

10.8

16.62%

null

100

null

Provided by

Tips

To have a beautiful colored sauce for the salmon, blanch the spinach, which means cooking it for two minutes in boiling water and then plunging it into cold water to stop the cooking.

Spinach and Goat Cheese Stuffed Salmon

Brenda Villagomez

Spinach and Goat Cheese Stuffed Salmon

Ingredients

Preparation

Nutritional information

Presentation

Tips

Sign up for the newsletter