Creamy Spinach-Stuffed Salmon

Creamy Spinach-Stuffed Salmon
12 servings, one fillet each


Ingredients Weights Measures
PHILADELPHIA Original Cream Cheese, softened 12 oz. -
frozen chopped spinach, thawed, squeezed dry 12 oz. 2-1/4 cups
fresh basil, chopped 2 oz. 1/4 cup
ground nutmeg 1 oz. 1 Tbsp.
salmon fillets 3 lb. 12 each
fish stock 12 oz. 1/2 cup
half-and-half 6 oz. 3/4 cup


MIX cream cheese, spinach, basil and nutmeg until well blended. Cut 1-1/2-inch slit in one side of each fish filet. Fill each pocket with 2 Tbsp. of the cream cheese mixture. Place fish in shallow baking pan.

BAKE in 350ºF-standard oven 10 min. or until fish flakes easily with fork. Meanwhile, mix remaining cream cheese mixture with fish stock and cream in saucepan. Bring just to boil, stirring frequently.

FOR each serving: Top each fillet with 2 Tbsp. of the cream cheese sauce just before serving.

Kraft Kitchens Tips

Make Ahead
Salmon can be served hot or cold.
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