Spinach Salmon Roast With Feta And Ricotta Recipes

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.

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.

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.

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.

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.
• Enjoy!

Steps:

• Heat broiler, with rack set 4 inches from heat. Place salmon on a rimmed baking sheet; season with salt and pepper. Broil until opaque throughout, 5 to 7 minutes.
• Meanwhile, in a large skillet, heat oil over medium. Add as much spinach as will fit; season with salt and pepper. Cook, tossing spinach and adding more to skillet as space becomes available, until tender, about 2 minutes. Remove from heat; drain off excess liquid. Stir in feta, pine nuts, and lemon juice. Serve salmon with spinach saute.

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.

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. Nutrition Info Per Serving (8.5 oz-wt.): 410 calories (190 from fat), 21g total fat, 8g saturated fat, less than 1g dietary fiber, 48g protein, 4g carbohydrate, 140mg cholesterol, 440mg sodium