Brown sugar bourbon glazed stuffed salmon

Name: Brown sugar bourbon glazed stuffed salmon
Cuisine: American
Ingredients: 1 onion, diced; 1 1/2 cups fresh Spinach chiffonade cut; 1-2 Tbs olive or grape seed oil; 2 cloves or 2 tsp of minced garlic; 1 block softened cream cheese; 1 cup shredded MOZZARELLA; 1/2 cup shredded PARMESAN; 1 Tbs Italian seasoning; Salt & fresh ground pepper to taste; Crushed red pepper flakes to taste; 2 pounds salmon; 2 Tbs Old Bay; 1 Tbs salt free garlic & herb seasoning; 1-2 Tbs Creole seasoning; 2 Tbs butter; 2 Tbs butter; 2 Tbs honey; 1 Tbs minced garlic; 1 Tbs Worcestershire sauce; 2 Tbs brown sugar; 2 shots bourbon; 2 squirts Dijon mustard

Elyse Rose @elyserose

USA

#GlobalApron #Week6

chiffonade cut is the best way to cut spinach is to stack the leaves together, roll them tightly into a cigar shape, and then slice them crosswise into thin ribbons.

I saw this recipe on TT.

#GlobalApron #Week6

chiffonade cut is the best way to cut spinach is to stack the leaves together, roll them tightly into a cigar shape, and then slice them crosswise into thin ribbons.

I saw this recipe on TT.

Elyse Rose @elyserose

USA

#GlobalApron #Week6

chiffonade cut is the best way to cut spinach is to stack the leaves together, roll them tightly into a cigar shape, and then slice them crosswise into thin ribbons.

I saw this recipe on TT.

#GlobalApron #Week6

chiffonade cut is the best way to cut spinach is to stack the leaves together, roll them tightly into a cigar shape, and then slice them crosswise into thin ribbons.

I saw this recipe on TT.

Saved

Ingredients

1onion, diced
1 1/2 cupsfresh Spinach chiffonade cut
1-2 Tbsolive or grape seed oil
2 clovesor 2 tsp of minced garlic
1 blocksoftened cream cheese
1 cupshredded MOZZARELLA
1/2 cupshredded PARMESAN
1 TbsItalian seasoning
Salt & fresh ground pepper to taste
Crushed red pepper flakes to taste
2 poundssalmon
2 TbsOld Bay
1 Tbssalt free garlic & herb seasoning
1-2 TbsCreole seasoning
2 Tbsbutter
Brown sugar bourbon glaze
2 Tbsbutter
2 Tbshoney
1 Tbsminced garlic
1 TbsWorcestershire sauce
2 Tbsbrown sugar
2 shotsbourbon
2squirts Dijon mustard

Saved

Steps

1

Cut your spinach as instructed above. Put oil in your pan over medium heat. Sweat your onions down with garlic.
2

Add spinach and cook down a few minutes.
3

Grab a metal mixing bowl. Add all cheeses and Italian seasoning. Add salt & pepper to taste and Creole seasoning and crushed red pepper flakes if you would like. Add spinach mixture and mix with a fork until well blended.
4

Cut salmon into large chunks and cut a slit lengthwise for stuffing. Coat salmon with some olive oil or grape seed oil so seasoning will stick. Season your salmon on both sides with Old bay, Creole seasoning, salt free garlic & herb seasoning and some salt & pepper. Stuff each salmon with as much filling as you would like.
5

Melt butter in pan over medium heat- medium high heat in a skillet. Baste every few minutes & flip if able. Cook until temperature is 145 degrees.
6

Melt butter with honey, garlic, Worcestershire sauce, brown sugar, bourbon & Dijon mustard until thick. Pour overtop of salmon.