Stuffed Salmon Roast
Tender, rich and surprisingly easy to make! This Springtime Stuffed Salmon Roast is an impressive centerpiece, packing sensational flavors. The savory breadcrumb stuffing of spinach, dill, and applewood smoked bacon help develop the delicate citrus notes in the salmon - making it irresistible!
2-3 pound salmon loin, 6-inch piece cut from just behind the head, de-boned
1 medium shallot, minced
2 cloves garlic
5 ounces fresh spinach (half of a standard bag)
2 slices Applewood smoked bacon, diced small
2 cups panko breadcrumbs
1 teaspoon dried thyme
1 teaspoon dried dill
Olive oil
Salt, freshly ground black pepper
DIRECTIONS
Preheat your oven to 450F.
Lay de-boned salmon “loin” out and season well on both sides with salt and black pepper, set in refrigerator until stuffing is ready.
In a large saute pan, sweat the minced shallot with a little oil over medium-low heat until translucent. Using a microplane, grate the garlic cloves into the pan and continue sweating for 1 minute. Add the spinach leaves and season with salt and pepper, cook until the spinach is just wilted and dark green, stirring as needed. Remove pan from heat and let cool.
Drain liquid from pan, squeezing and pressing spinach to remove as much liquid as possible. Chop finely and place in a bowl, set aside.
In the same pan from the spinach, cook the diced bacon over medium heat until fat is rendered and bacon is crispy, add the bread crumbs and continue cooking together until toasted. Stir in the dried thyme and dill, season with a little salt and pepper and add to the bowl of chopped, wilted spinach. Stir together until thoroughly incorporated, making sure to break up any clumps of spinach. Test the mixture, squeeze a spoonful of the breadcrumb mixture in your hand to see if it holds together. If the mixture is too dry to hold together, mix in a little olive oil until it holds together loosely when squeezed in your hand.
Pack the breadcrumb mixture into the center of the salmon loin, where the backbone was removed, and fold one side in, then overlap with the other side. Turn onto a parchment-lined baking sheet and rub a little oil over the skin.
Roast stuffed salmon in the oven for 10-15 minutes or until a metal skewer inserted into the center feels just warm when touched just below your bottom lip. Let rest for a few minutes, then slice and serve!
