Blackened Salmon Stuffed with Spinach and Parmesan Cheese

Enjoy a delightful blend of flavors with this Blackened Salmon stuffed with a creamy spinach and Parmesan filling. This dish not only packs a punch in terms of taste but is also visually appealing, making it perfect for both weeknight dinners and special occasions.

Ingredients

• 4 skinless salmon filets
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• 2 tbsp olive oil
• 1 cup fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 2 tbsp cream cheese, softened
• Salt to taste

Directions

1. Preheat the oven to 375°F (190°C). In a small bowl, combine the paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), and salt.
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped spinach and sauté until wilted. Mix in the Parmesan and cream cheese until well combined. Set aside to cool slightly.
3. Using a sharp knife, make a small slit in the center of each salmon filet to create a pocket. Stuff each filet generously with the spinach mixture.
4. Rub the blackened seasoning mix on both sides of the salmon filets, ensuring even coverage.
5. In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the salmon filets for 2-3 minutes on each side until browned.
6. Transfer the seared salmon to a baking dish and bake in the preheated oven for 10-12 minutes, or until cooked through and flakes easily with a fork.
7. Serve warm with lemon wedges or a fresh salad on the side for a complete meal.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4

Variations

• Herb Infusion: Add fresh herbs like dill or basil to the spinach filling for added flavor.
• Cheese Options: Substitute Parmesan with feta or goat cheese for a different taste profile.
• Heat Adjustment: Adjust the amount of cayenne pepper according to your heat preference.

Storage/Reheating

• Storage: Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes, or until warmed through. Avoid microwaving to maintain the salmon’s texture.

FAQs

1. Can I use frozen salmon?
   Yes, just ensure it’s fully thawed before preparing.
2. What can I serve with this dish?
   A fresh salad, rice, or quinoa pairs well with blackened salmon.
3. Can I make the filling ahead of time?
   Yes, you can prepare the spinach mixture a day in advance and refrigerate it.
4. Is it possible to grill the salmon instead?
   Absolutely! Grill the salmon on medium heat for about 5-7 minutes per side.
5. How can I tell when the salmon is done?
   The salmon should be opaque and flake easily with a fork.
6. Can I substitute the cream cheese?
   Yes, Greek yogurt can be used for a lighter option.
7. What if I don’t have paprika?
   You can substitute it with smoked paprika or chili powder for a different flavor.
8. How do I prevent the salmon from drying out?
   Avoid overcooking and consider marinating the salmon for extra moisture.
9. Can I make this dish dairy-free?
   Use a dairy-free cream cheese alternative and omit the Parmesan or use a dairy-free version.
10. What type of salmon is best for this recipe?
    Any skinless salmon filet, such as Atlantic or sockeye, works well.

Conclusion

This Blackened Salmon Stuffed with Spinach and Parmesan Cheese is a delicious and nutritious dish that showcases the delightful flavors of seafood combined with a creamy filling. Perfect for a quick weeknight dinner or an impressive meal for guests, this recipe is sure to become a favorite in your household!

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