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For this blackened salmon, you will need: - 4 salmon fillets (skinless) - 2 cups fresh spinach, chopped - 1/2 cup cream cheese, softened - 1/4 cup feta cheese, crumbled - 1/4 cup grated Parmesan cheese - 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill) - 1 tablespoon lemon juice - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust for spice preference) - Salt and pepper to taste - 2 tablespoons olive oil (for cooking) Each ingredient plays a key role. The salmon is rich and buttery. Spinach adds color and nutrition. Cream cheese brings creaminess. Feta and Parmesan add tang and saltiness. Herbs and spices create bold flavors. You can change things up a bit. Here are some great ideas: - Substitute goat cheese for feta for a tangy twist. - Add sun-dried tomatoes for extra flavor. - Use Swiss cheese instead of Parmesan for a milder taste. - Try different herbs, like basil or parsley, for a fresh taste. These changes can personalize your dish and make it your own. When choosing salmon, keep in mind: - Wild-caught salmon is usually the best choice. It often has better flavor and texture. - Sockeye or Coho salmon is great for this recipe. They have a rich taste and firm flesh. - Farmed salmon can work too, but check for quality. Choosing the right salmon can enhance your dish. Always aim for the freshest option available. {{ingredient_image_1}} Start by heating a skillet over medium heat. Add a little olive oil. Once hot, toss in the chopped spinach. Sauté it for about 2-3 minutes, until it wilts down. This step makes the spinach soft and tasty. Next, take the skillet off the heat and let the spinach cool a bit. In a mixing bowl, combine the spinach with cream cheese, feta, and Parmesan. Add fresh dill, lemon juice, garlic powder, onion powder, salt, and pepper. Stir it all together until smooth and creamy. Now, grab your salmon fillets. You want to make a pocket in each fillet. Carefully cut along the side of each fillet, being sure not to cut all the way through. This pocket will hold your delicious filling. Once you have your pockets, it's time to stuff them. Take the spinach and cheese mixture and fill each pocket. Don’t overfill, or it might spill out while cooking. For the cooking part, start by heating olive oil in an oven-safe skillet over medium-high heat. You want it nice and hot. Once ready, gently place the stuffed salmon fillets in the skillet. Sear each side for about 3-4 minutes until they get a lovely golden color. This gives the salmon a nice crust. After searing, transfer the skillet to a preheated oven at 375°F (190°C). Bake for 8-10 minutes. The salmon is done when it flakes easily with a fork. Let the salmon cool a bit before serving. Enjoy your meal! To get the blackened seasoning just right, mix smoked paprika, cayenne, and salt in a bowl. This blend gives the salmon a smoky taste with a kick. Adjust cayenne to suit your spice level. Rub this seasoning all over the salmon before cooking. The heat from the cooking will enhance the flavors. To ensure your salmon cooks perfectly, use a meat thermometer. Aim for an internal temperature of 145°F (63°C). The salmon should flake easily with a fork. When you sear it, look for a nice golden crust. This adds flavor and texture. Don't rush the cooking process. For a beautiful plate, serve the blackened salmon on a bed of mixed greens. Drizzle with a lemon vinaigrette for zing. Add lemon wedges and a sprinkle of fresh dill for color. These simple touches make your dish pop and look gourmet. Pro Tips Use Fresh Ingredients: Always opt for fresh spinach and herbs for the best flavor. Fresh ingredients can elevate the dish significantly. Adjust Spices to Taste: The amount of cayenne pepper can be increased or decreased based on your spice tolerance. Always taste the filling before stuffing the salmon. Perfect Searing: Ensure the skillet is hot enough before adding the salmon to get a nice sear. This helps to lock in moisture and flavor. Let It Rest: Allow the salmon to rest for a few minutes after baking. This helps the juices redistribute, resulting in a more flavorful and moist fillet. {{image_2}} You can mix it up with different stuffings. Try using cooked quinoa for a grain boost. For a cheesy twist, add mozzarella or goat cheese. If you want more veggies, include roasted red peppers or artichoke hearts. You can even add some chopped nuts for crunch. Each option can change the taste and texture of your salmon. Get creative and find what you love! You can cook your blackened salmon in two main ways: grilling or baking. Grilling gives it a nice smoky flavor. Just preheat your grill and cook the salmon on medium heat. It takes about 4-5 minutes per side. Baking is easier for beginners. Just follow the recipe above and set your oven to 375°F. Both methods work well, so choose what suits you best! Pair your blackened salmon with tasty sides. Roasted vegetables always shine next to salmon. Try asparagus, zucchini, or sweet potatoes. A fresh salad with lemon vinaigrette adds brightness. For a starch, serve it with rice or quinoa. You can also make a creamy risotto for extra comfort. These sides will make your meal feel whole and satisfying. To store leftover blackened salmon, let it cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to cover the salmon well. This helps keep it fresh and tasty. When you are ready to eat, reheat the salmon gently. You can use the oven or a skillet. If using the oven, set it to 350°F (175°C). Heat for about 10-15 minutes. If using a skillet, warm it on low heat for 5-8 minutes. This way, the salmon stays moist. Avoid high heat, as it can dry out the fish. If you have more salmon than you can eat, freezing is a good option. Wrap the salmon tightly in plastic wrap. Then place it in a freezer-safe bag. You can freeze it for up to three months. When you want to eat it, thaw it overnight in the fridge. Reheat it as mentioned earlier for the best taste. Yes, you can use frozen salmon fillets. Just be sure to thaw them first. Place the fillets in the fridge overnight. If you need them fast, use cold water to thaw. Just seal them in a bag and submerge them in cold water for about an hour. Once thawed, pat them dry before making pockets for stuffing. This helps the spices stick better. No problem! You can adjust the spice level to suit your taste. Simply skip the cayenne pepper. You can also use less smoked paprika if you want a milder flavor. The dish will still taste great without the heat. Focus on the creamy filling with the spinach and cheese. It's rich and tasty even without spice. You can tell when the salmon is done by using a fork. Gently flake the thickest part of the fillet. If it flakes easily and is opaque, it’s ready. The internal temperature should reach 145°F (63°C). If you don’t have a thermometer, just rely on the flake test. Remember, overcooking can make it dry. Aim for a moist and tender bite. In this article, we explored how to make blackened salmon stuffed with spinach. We covered key ingredients, steps for preparation, and tips for perfect seasoning. You can experiment with different fillings and cooking methods to suit your taste. The right storage methods will help keep leftovers fresh for later. Remember, even if you’re new to cooking, this dish is simple and enjoyable. Dive into the kitchen and enjoy this flavorful meal!

Blackened Salmon Stuffed with Spinach

Delicious salmon fillets stuffed with a creamy spinach and cheese mixture, seasoned and baked to perfection.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 fillets salmon (skinless)
  • 2 cups fresh spinach, chopped
  • 1 2 cream cheese, softened
  • 1 4 feta cheese, crumbled
  • 1 4 grated Parmesan cheese
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 2 cayenne pepper
  • to taste salt and pepper
  • 2 tablespoons olive oil (for cooking)

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a skillet over medium heat, add a drizzle of olive oil. Sauté the chopped spinach until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
  • In a mixing bowl, combine the sautéed spinach, cream cheese, feta cheese, Parmesan cheese, dill, lemon juice, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  • Take the salmon fillets and make an incision along the side of each fillet to create a pocket for stuffing.
  • Generously fill each salmon pocket with the spinach and cheese mixture, ensuring not to overfill.
  • In a small bowl, combine smoked paprika, cayenne pepper, and a pinch of salt. Rub this spice mixture all over the outside of the salmon fillets.
  • Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, carefully place the stuffed salmon fillets in the skillet, searing for about 3-4 minutes on each side until golden brown.
  • Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
  • Remove from the oven and let cool for a few moments before serving.

Notes

Serve on a bed of mixed greens with lemon vinaigrette and garnish with lemon wedges.
Keyword blackened, salmon, seafood, spinach, stuffed