Yields:
4 Servings
Difficulty: Medium
Salmon is a popular, healthy and tasty seafood that I really enjoy. This week I’m sharing my Salmon Pouches which incorporate salmon, spinach and biscuits. This dish will remind you of a creamy seafood sandwich but it’s great for dinner. I used 6 oz. Sockeye Salmon fillets for this dish. I also used fresh baby spinach leaves in this recipe because I find them quick and easy to prepare in a skillet. The creaminess in this dish comes from cream cheese and it blends well with the spinach and garlic flavors. Feel free to use refrigerator biscuits in this dish but homemade biscuits will work well too. Happy Cooking!
Please follow and like us:
Ingredients
Adjust Servings
Instructions
-
Preheat oven to 375*. Remove skin from salmon fillets using a sharp knife held against the skin. Cut salmon fillets into 2 pieces. Using a skillet, sauté garlic and baby spinach in 1 T vegetable oil on medium heat. Remove from heat and stir cream cheese into the spinach and stir until well blended.
-
Sprinkle a cutting board with cornmeal. Using a rolling pin, roll out an individual piece of biscuit dough into a small circle. Place a piece of salmon coated with brown mustard, and a 1/4 cup of spinach filling in the center of biscuit dough. Fold up corners of dough around salmon.
- Sprinkle cutting board with more cornmeal and roll out another piece of biscuit dough into a small circle. Place this piece of dough on top of salmon & spinach mixture pressing it together with the bottom piece of dough with your fingers. Using a fork, press each end leaving fork marks in dough. Be sure to press together the sides of dough pouch as well.
-
Cover sheet pan with aluminum foil. Melt butter in a small bowl in the microwave for 20 seconds. Brush each salmon pouch with butter. Place pouches on sheet pan and bake pouches for 20 minutes until nicely browned. Let cool for 5 minutes before serving.
