Spinach Stuffed Salmon /Parmesan Goat Cheese Grits

Name: Spinach Stuffed Salmon /Parmesan Goat Cheese Grits
Yield: 4 people
Ingredients: (4) 6-8oz portions Salmon (skin removed); Salt and pepper; 1/2 tsp Garlic powder; 1/4 tsp Onion powder; 1/2 tsp Dried parsley; 1/4 tsp Dried dill; 2 TBS Butter or butter substitute; 1/2 cup diced mushrooms; 1 TBS minced garlic ( more or less for your taste; 2 eggs; 3/4-1 cup Italian breadcrumbs; Seasonings used to season salmon; 1/4 cup shredded parmesan cheese; Drizzle of olive oil; 1 cup white corn grits; 2 cups water; 1 3/4 cups milk (2% or whole); 1/4 cup heavy cream or half/half ( the decadence; 1/2 tsp salt; Garlic powder; 4 oz your favorite herb goat cheese (plain works fine too); Dried parsley; 1 tsp parsley or chopped spinach; Shredded parmasen

11 cooks are planning to make this

Ciara Berry @DecadenceByCiaraB

Tasty 30 minute meal that your family won’t believe you cook!! Seasoned salmon, garlicky spinach stuffing, and creamy grits!

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Ingredients

30 minutes

4 people

(4) 6-8oz portions Salmon (skin removed)
Salt and pepper
1/2 tsp Garlic powder
1/4 tsp Onion powder
1/2 tsp Dried parsley
1/4 tsp Dried dill
2 TBS Butter or butter substitute
For stuffing
1/2 cup diced mushrooms
1 TBS minced garlic ( more or less for your taste
1/2 minced spinach (chop it up small people)
2 eggs
3/4-1 cup Italian breadcrumbs
Seasonings used to season salmon
1/4 cup shredded parmesan cheese
Drizzle of olive oil
For the grits
1 cup white corn grits
2 cups water
1 3/4 cups milk (2% or whole)
1/4 cup heavy cream or half/half ( the decadence
1/2 tsp salt
Garlic powder
Black pepper
1/2 cup shredded parmasen cheese
4 oz your favorite herb goat cheese (plain works fine too)
Dried parsley
Garnish
1 tsp parsley or chopped spinach
Shredded parmasen

Cooking Instructions

1

Preheat oven to 400°
2

Prepare to make the stuffing. Combine chopped mushrooms, chopped spinach and garlic. Add all seasonings and stir well.
3

Lightly beat eggs and add to mixture. Add breadcrumbs and a drizzle of olive oil. Mix mixture together using a rubber spatula. ( if mixture feels too dry, add a tablespoon of water at a time. The mixture should feel creamy but not mushy.
4

Cut a slit down the center of your salmon being sure not to cut all the way down. Use your fingers to open this lit a bit more. (Please note all of your stuffing will not fit into this opening)
5

Mix together seasonings for salmon. Season your salmon on both sides. With a slit side facing up form your stuffing into a oval shape mold and press onto salmon covering the slit. It is OK if it seems like the stuffing is sitting on top of the salmon.
6

Once you have stuff each piece of salmon place a 1/2 TBS of butter on top of each piece of salmon
7

Place in the oven and cook for 20 minutes. Your stuffing will be golden brown when done.
8

Prepare grits: While your salmon is baking boil 2 cups of water. Once the water is boiling add 1 cup of corn grits and be prepared to start whisking. You want your grits nice and smooth so you need to stir constantly as the water absorbs the grits.
9

Turn your heat down to medium and continue to star. Once the water has been absorbed and your grits have started to thicken add your milk and continue to stir.
The grits will continue to absorb the milk.
10

Once your milk has cooked down and your grits or creamy turn your heat down to low. Season with salt pepper garlic powder and parsley. Remember to keep stirring
11

Add your heavy cream and stir for an additional minute. Add your goat cheese and Parmesan cheese and a stir for an additional 2 minutes. Taste and add additional seasonings as needed.
12

Add grits to your serving plate. Topped with cooked salmon. Garnish with shredded Parmesan and dried parsley (I did chopped spinach). Enjoy!