Hanky Panky

 

Hanky Panky

1 lb hot or regular Bob Evan's sausage (cook and crumble)

1 lb Ground beef (cook and crumble)

1 lb Velveeta cheese (cubed) 

Mix cheese and meats together.

1/2 teaspoon Garlic powder 

1/2 tablespoon Oregano

1  tablespoon Worcestershire sauce

Cook all together until hot 

Spread mixture on cocktail party rye bread.

Bake in oven 425° for 15 minutes.

Serve immediately while hot. 

Yum yum 

Creamy Spinach Stuffed Salmon

4.91 from 11 votes

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Creamy Spinach Stuffed Salmon in garlic butter is a new delicious way to enjoy salmon! Filled with cream cheese, spinach, parmesan cheese and garlic, this salmon beats anything found in a restaurant. A low carb salmon recipe that includes pan fried AND oven baked methods!

Course: Dinner

Cuisine: American

Keyword: Salmon, Salmon Recipe, Stuffed Salmon

Servings: 4 people

Calories: 428 kcal

Author: Karina

Ingredients

Salmon:

• 4 skinless salmon fillets
• salt and pepper to season
• 2 tablespoons lemon juice
• 2 tablespoons olive oil divided
• 1 tablespoon unsalted butter

Filling:

• 4 oz (120 g) cream cheese at room temp
• 4 oz (120 g) frozen spinach thawed
• 1/4 cup finely grated parmesan cheese
• 2 teaspoons minced garlic
• Salt and pepper, to taste

Optional Garlic Butter:

• 1 tablespoon unsalted butter
• 1 tablespoon minced garlic
• 1 tablespoon lemon juice

Instructions

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

For Stove Top:

1. Heat butter and remaining oil in a skillet (or non stick pan) over medium-high heat. Add the salmon and fry until golden (about 6 to 7 minutes). Carefully flip and allow to cook on the other side until golden and cooked through (another 6-7 minutes, depending on the size of your fillets).
2. Optional: cover with a lid and continue cooking for a further 2-3 minutes, if necessary, until cooked through. 
3. Transfer to a warm plate to make garlic butter.
4. 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.

For Oven Baked Salmon:

1. 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. 
2. 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.

Recipe Notes

For remaining cream cheese mixture!

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

1. Mix remaining cream cheese mixture with 1/4 cup fish or chicken stock and 1/4 cup heavy cream (or thickened cream) in saucepan.
2. Bring to a gentle boil, stirring frequently, until combined and warmed through.

If you're wanting to save the reserved dip for later instead of using it in a cream sauce, simply refrigerate it up to 4 days OR freeze up to 3 months in a plastic container.

Nutrition Facts

Creamy Spinach Stuffed Salmon

Amount Per Serving

Calories 428Calories from Fat 216

% Daily Value*

Total Fat 24g37%

Saturated Fat 6g30%

Cholesterol 111mg37%

Sodium 107mg4%

Potassium 1044mg30%

Total Carbohydrates 9g3%

Protein 41g82%

Vitamin A71.8%

Vitamin C9.5%

Calcium18.7%

Iron15%

* Percent Daily Values are based on a 2000 calorie diet.