SALMON WITH CHEESY SPINACH AND SHRIMP STUFFING EN CROUTE
Instructions: Preheat oven to 400 degrees. To make the stuffing, melt the butter in a large skillet and cook the onions and garlic over medium high heat until
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dishofftheblock.com.
Cooking tools:
- Rolling pin
- Pastry brush
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Baking sheet
- Parchment paper
- Oven
- Measuring spoon
- Measuring cup
- Spatula
- Spoon
- Fork
Ingredients
- 3 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- ½ pound raw shrimp, chopped into ½” pieces
- 1, 10-ounce box frozen chopped spinach, thawed and squeezed dry
- 2 tablespoons dill, chopped
- 4 ounces cream cheese
- 2 tablespoons grated parmesan cheese
- 2 tablespoons lemon juice
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups Jarlsberg or Gruyere cheese, shredded
- 2 Wick’s 9” pie crusts
- 2 pounds salmon filets, skinned and cut into 4-5-ounce portions
- ½ teaspoon salt
- 1 egg, beaten
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