Roasted Stuffed Salmon with Tre Stelle® Ricotta and Feta Cheese
Ricotta and Feta team together to score big with this sure to impress dish!Prep Time:
15 minutes Ready In:
1 hour or less Serves:
Makes 6 servings
3/4 cup | 175 mL Tre Stelle® Crumbled Feta 3/4 cup | 175 mL Tre Stelle® Traditional Ricotta Cheese 1 – 2 pound boneless, salmon fillet (skin on or off) 1/2 tsp | 2 mL sea salt, divided 1/2 tsp | 2 mL freshly ground black pepper, divided 1 tbsp | 15 mL Dijon mustard 2 cups baby spinach, divided 1 tbsp |15 mL olive oil, plus more for baking sheet salt and freshly ground black pepper 1 tbsp | 15 mL fresh dill, finely chopped 1 tbsp | 15 mL fresh oregano, finely chopped
Preheat the oven to 450°F (230ºC). In a medium bowl, mash together Feta and Ricotta Cheeses until well blended; set aside. On a clean work surface, cut the salmon through the centre without cutting all the way through so that it lays open flat. Season with 1/4 teaspoon each of salt and pepper. Spread one half of the fillet with mustard. Arrange half of the spinach on top, leaving a 1” border around the edges. Carefully spread the cheese mixture on top of spinach, then top with remaining spinach. Beginning from one of the long sides, gently roll up salmon and tie snugly with cooking twine. Place salmon on a baking sheet brushed with olive oil. Drizzle with remaining olive oil and salt and black pepper; scatter herbs over top. Bake for approximately 20 minutes or until cooked through. Remove from oven and allow to rest for 5 minutes. Transfer to a serving platter, remove and discard twine before serving.