Tinas Fyllda Spenatlax

Tinas Fyllda Spenatlax

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  • Ingredienser
  • Salmon
  • 4  St Lax filéer
  • salt and pepper to season( Olika sorters Flingsalt Mortlade
  • 2  tsk  färsk Pressad Citron juice
  • 2  tsk olive olja
  • 1  tsk Smör
  • Filling
  • (120 g) Alt 250 cream cheese at rumstemerad
  • (120 g) 250g frusen tinad Spenat
  • 1 dl Riven Parmesanost Minst
  • 1 dl Riven Västerbottenost Minst
  • 2  tsk  vitlöks Pressad Vitlök
  • Salt Och Vit pepper, På 3n Höft
  • Optional Garlic Butter
  • 1  tablespoon   butter
  • 1  tablespoon  minced garlic
  • 1  tablespoon  lemon juice
  • Som Man Lägger På Laxen Vid Servering



    Place each salmon fillet on a flat surface. Season both sides with salt, pepper, 1 tablespoon olive oil and lemon juice. Cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.

    Squeeze excess liquid out of the spinach discard liquid. In a medium-sized bowl, mix together the spinach, cream cheese, parmesan cheese and garlic. Season with salt and pepper.

    Fill salmon 'pockets' with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon

    For Oven Baked Salmon:

    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. 

    Pour pan juices out into a skillet or frying pan. Add butter, garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.


    For remaining cream cheese mixture!

    If you have too much cream cheese, you can create a creamy sauce with it for serving:

    Mix remaining cream cheese mixture with 1/4 cup fish or chicken stock and 1/4 cup heavy cream (or thickened cream) in saucepan.

    Bring to a gentle boil, stirring frequently, until combined and warmed through.

    Garlic Butter: Melt the butter in the remaining oil/juices in the pan leftover from the salmon. Add the garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.


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