Time: 20 minutes
Serves: 6 to 8 portions (depending on fillet size)
-1 kg fresh salmon
-125 g cottage cheese, whipped (or ricotta)
-100 g Boursin Cheese (I prefer Garlic & Fine Herbs)
- Approx. 2 cups fresh spinach
- Garlic salt and pepper to taste
- Lemon juice for seasoning
1-In a large bowl, use a hand mixer to whip the cottage cheese into a smooth texture (this step is unnecessary if using ricotta cheese). Add in the Boursin and spinach. Mix thoroughly with spoon until properly combined. Season with salt and pepper.
2- Separate the salmon into 6 to 8 portions, depending on your size preference. Place each salmon fillet on a flat surface. Season with garlic salt and pepper on both sides. Cut a slit or pocket about 3/4 of the way through, being careful not to cut all the way.
3- Fill salmon “pockets” with 1 to 2 tablespoons of the spinach dip, spreading evenly with the back of the spoon.
(For the stovetop)
*I prefer the stovetop as it gives the salmon a nice crispy exterior and soft interior.
1- Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the salmon and cook until golden (about 6 to 7 minutes). Carefully flip and cook the other side until golden and cooked through (another 6 to 7 minutes, depending on the size of your fillet). Serve with a fresh squeeze of lemon juice.
(For the oven)
1- Preheat oven to 350°F (175°C). Place stuffed salmon fillets in a shallow lightly greased baking pan. Bake for 10-15 minutes or until salmon is cooked through, opaque in centre and flakes easily with fork. Serve with a fresh squeeze of lemon juice.