#rainchapman

*Please note: the corresponding youtube video for this recipe shows only what i needed for two fillets, this recipe is for 6-8 fillets. 

WHAT YOU NEED:

6-8 Medium Size Salmon Fillets

1 Handful of Kale and 1 Handful of Spinach 

8 oz Cream Cheese

2 Lemons

1/2 to 1 c salad shrimp 

1 tbsp Minced Garlic

Your choice of seasoning. I used Garlic Salt, Black Pepper, Onion Powder & Chili Powder (RAiNs House Mix)

FEW THINGS:

Because I shop at Kroger, I find that it’s easier for me to A) use my Kroger Plus Card for digital coupons and store deals and B) purchase Kroger Brand items, that are great in quality, but a little cheaper in price. I bought the Kroger Brand Cream Cheese, which includes two 8 oz packs of original cream cheese. I also bought the Kroger Brand Salad Shrimp, which came in a small package and serves about a cup. 

When I say salmon fillets, I mean wild salmon (not frozen) with the skin still on the bottom. 

There are a few extra tips along the way of What To Do...

WHAT TO DO:

First things first. Preheat the oven to 375 F. *please be sure to take your cream cheese out of the fridge and get down to room temp.* In the meantime begin prep:

Wash your greens and give chop down finely. Cut 1/2 a lemon and use squeeze the juice oven the kale and spinach. Mix it up and put to the side. 

Wash your shrimp with other half of lemon. Use the 1 lemon to water your salmon. *Place in a deep bowl with cold water, roll lemon with hand putting some pressure on lemon, cut lemon and squeeze all juice in bowl. Clean that bad boy.

Create your stuffing mix: Mix cream cheese, shrimp, seasoning, kale and spinach. Make sure that everything has mixed together well with the cream cheese. 

Cut 1 in (a litter deeper if your allotted space) in the center of each fillet and cut left and right to create a pocket for your stuffing. Once you have created pockets, season salmon and set on foil covered or sprayed pan.  *Medium to larger sized salmon fillets are easiest to use for this project to create deeper pockets and add more stuffing in each. 

Add stuffing to pockets. Cover with a piece of foil. 

Place salmon in oven on middle rack, then turn oven to 350 F for 25-30 mins. 

Serve with rice and veggies or buy itself. *please make sure that when your removing salmon from pan, your doing so with removing the skin as well, using a spatula.

Follow Link To Tutorial: https://youtu.be/frrittyC2CM