Ingredients
2 celery ribs, chopped1 large onion, chopped1/2 cup butter, cubed5 slices bread, cubed1 package (10 ounces) frozen chopped spinach, thawed and drained1-1/4 teaspoons salt, divided1/8 teaspoon pepper1 teaspoon olive oil2 salmon fillets (2-1/2 to 3 pounds each)1 teaspoon chicken bouillon granules1 cup boiling waterLEMON-DIJON BUTTER:1 cup water1/4 cup Dijon mustard2 tablespoons lemon juice1 teaspoon chicken bouillon granules3 green onions, cut into 1-inch pieces1/4 cup heavy whipping cream1 cup cold butter
Preparation
In a skillet, saute celery and onion in butter until tender. Remove from heat; add bread, spinach, 1/4 teaspoon salt and pepper.
Combine oil and remaining salt; rub over salmon skin. Place one fillet, skin side down, in a greased roasting pan. Top with stuffing. Place second fillet over stuffing, skin side up. Tie with string if desired. Dissolve bouillon in water; pour around salmon.
Bake, uncovered, at 350° for 45 minutes or until fish flakes easily with fork. In a saucepan, combine first five sauce ingredients. Bring to a boil; boil for 5 minutes or until sauce is reduced to 1/2 cup. Discard onions. Add cream; return to a boil. Remove from heat. Whisk in butter, 2 tablespoons at a time, until sauce is thickened slightly. Serve with salmon.
