The salmon is a badass fish. Excuse my French, but it’s true. In the wild, only the strong and fittest of the salmon survive to make it up stream, past the hard currents and giant grizzly bear claws, to spawn and then die. The salmon symbolizes self-sacrifice and I think it’s just awesome. The animal world will forever being fascinating. In my opinion, salmon is so good for you because it’s a warrior fish.
There are so many different ways to cook and eat salmon. I normally bake salmon in the oven but you can also make salmon cakes, salmon burgers, pan-fried salmon, cured salmon, smoked salmon, etc. The options really are endless! My salmon stew is also a big hit with friends and family. Furthermore, what I love so much about this recipe is the filling of spinach, goat cheese, and bacon crumbles. I’ve been on a goat cheese kick for some time now, so I’m always looking for recipes to incorporate it in. Literally, I’m just in awe of how grew this recipe turned out. I have been eating it while writing this post and I’m so satisfied and pleased. All I’m missing is a crisp glass of rosé or pinot noir.
For this recipe you will need:
2 (2-pound) center cut Salmon filet, cut slit lengthwise
1 cup fresh baby spinach
1 cup goat cheese, crumbled
2 Tbsp finely chopped bacon or bacon bits
1/4 tsp Herbs de Provence
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
Preheat the oven to 400 degrees F. Carefully butterfly salmon fillet through the center, without cutting all the way through, so that it lays open flat in one large piece like a book. In a bowl, mash together the spinach, goat cheese, and bacon until well combined. Season the salmon with the herbs de provence, sea salt and pepper. Arrange the spinach mixture inside and on top of the slit, leaving a 1″ border around the edges. Gently transfer the salmon to a foil lined baking sheet. Connect opposite ends of the foil so that the salmon is enclosed. Bake for about 15-20 minutes and then unwrap the foil so that the salmon is exposed. Pop back into the oven for an additional 15-20 minutes, depending on how thick the salmon filet is. My piece took about 30 minutes altogether.
I hope you love it as much as I do. Bon Appetit!