Stuffed Wild Alaska Salmon with Spinach

Ingredients

• 4 wild Alaska Salmon fillets, 6oz each, patted dry Popsie’s Wild Caught Alaska Sockeye salmon
• 4 to 5 ounces baby spinach leaves, chopped
• 1 cup grated gruyere
• 5 oz cream cheese, softened
• 2 tablespoons sundried tomatoes (not in oil) chopped
• 1 tablespoon chopped chives
• Juice of one lemon
• olive oil or grapeseed oil, as needed
• salt and pepper to taste
• 3 tablespoons of fresh Hatch Chiles The Hatch Chile Store
  

Directions

Step 1: Preparation

In a bowl, mix the cream cheese, chopped spinach, sundried tomatoes, Gruyere, chives, and juice of the lemon. I like a little spice, so I added a few tablespoons of fresh Hatch Chiles.

Step 2: Stuff the salmon fillets

Cut each 6 oz Alaska salmon fillet horizontally in the center to make a cavity to place the stuffing. (Do not cut all the way through the fish). Spoon some spinach stuffing into each salmon cavity. 

Step 3: Prepare and cook the salmon

Preheat oven to 375F. Line a small baking sheet with parchment paper; transfer salmon to baking sheet. Drizzle the salmon fillets with oil then season with salt and pepper. Bake unit salmon is thoroughly cooked, about 20 minutes.