Today I tried a simple baked salmon recipe that is actually pretty cheap if you have salmon lying around (because you bought the huge frozen pack that was more cost effective). Simple ingredients, simple instructions, low carb and pretty delicious! Overall I liked the result a lot, though in retrospect I should have made some veggies on the side to balance out the taste because having tons of cream cheese and feta cheese in the filling is kind of intense. Also, the best part of this is that you basically make a salmon sandwich – that is, using two slices of salmon to sandwich the filling inbetween. And that is undeniably awesome.
Great for a meal that requires minimal effort, and for those with diabetic significant others who have to veto your first choice of honey-soy sauce or teriyaki salmon (sob).
Recipe (I followed the measurements very loosely and sawwith the eyes of my heart instead) from Food Network:
- 3 ounces cream cheese, softened
- 3/4 cup crumbled feta
- 2 scallions, thinly sliced, including the crisp part of the green
- 1/2 cup fresh spinach, chopped
- 3/4 pound salmon fillets, cut into 2 pieces
- Olive oil
Preheat the oven to 350 degrees! Mash up the cream cheese with the feta and make sure it is well blended. I could have blended mine a bit better but I got lazy… as a result, I was occasionally assaulted by chunks of feta flavor when I was eating, which is less than desirable because the blended taste is key.
When done mashing, mix in the scallions and spinach! It should look rather like spinach dip when you are done.
Cut up the salmon into slices that match up roughly in size. Spread a bit of olive oil on them. Then spread the spinach-cheese mixture so you have a 1/2-inch thick coating on one of the salmon pieces, and then lay a matching piece of salmon on top. Repeat for the rest of your salmon, then stick it on a baking sheet or in a pan and bake it for about 15-20 minutes. I overcooked mine and it was sad, so watch out for that.
Ta-da! Takes only about 30 minutes with preparation! Pair it with something light– salad, sauteed veggies, something like that.
Think I could switch out the feta for goat cheese? I have a ginormo block of it at home!
Hmm, I’m not sure actually – I think the feta lends most of the saltiness to the dish. I’m not sure what goat cheese tastes like either but feta is a pretty distinct taste- it might turn out okay but definitely different!
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