{"id":3323,"date":"2019-11-09T13:00:35","date_gmt":"2019-11-09T17:00:35","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=3323"},"modified":"2019-10-27T23:31:22","modified_gmt":"2019-10-28T02:31:22","slug":"creamed-spinach-stuffed-salmon-2","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/11\/09\/creamed-spinach-stuffed-salmon-2\/","title":{"rendered":"Creamed Spinach-Stuffed Salmon"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div class=\"gsWidgetTarget\">\n<div class=\"pol-sale-container\">\n<div>\n<div class=\"pol-message-dialog\">\n<p class=\"pol-message-dialog-text\">1\u00bd tablespoons olive oil<\/p>\n<p class=\"pol-message-dialog-text\">\u00bd cup thinly sliced shallots<\/p>\n<p class=\"pol-message-dialog-text\">5 cloves garlic, minced<\/p>\n<p class=\"pol-message-dialog-text\">\u00bc teaspoon crushed red pepper<\/p>\n<p class=\"pol-message-dialog-text\">10 ounces fresh baby spinach (about 5 cups)<\/p>\n<p class=\"pol-message-dialog-text\">\u00bd cup shredded part-skim mozzarella cheese<\/p>\n<p class=\"pol-message-dialog-text\">\u2153 cup reduced-fat cream cheese<\/p>\n<p class=\"pol-message-dialog-text\">6 (6 ounce) skin-on salmon fillets<\/p>\n<p class=\"pol-message-dialog-text\">\u00bd teaspoon salt<\/p>\n<p class=\"pol-message-dialog-text\">\u00bd teaspoon ground pepper<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Preheat oven to 425\u00b0F. Line a large rimmed baking sheet with parchment paper.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Heat oil in a large skillet over medium-high heat. Add shallots and garlic; cook, stirring often, until softened, about 2 minutes. Stir in crushed red pepper; cook, stirring constantly, for 30 seconds. Add spinach in batches; cook, stirring until wilted before adding more, about 3 minutes total. Remove from heat. Add mozzarella and cream cheese; stir until the cheeses melt. Let cool for 10 minutes.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Place salmon fillets skin-side down on a clean work surface. With a sharp knife, make a cut lengthwise down the middle of each fillet, cutting to but not through the skin. Transfer the salmon to the prepared baking sheet. Sprinkle evenly with salt and pepper. Fill each pocket with about \u2153 cup of the spinach mixture. Bake until the salmon is opaque in the center, 8 to 10 minutes.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/6617487.jpg\" alt=\"Creamed Spinach-Stuffed Salmon\" \/><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1\u00bd tablespoons olive oil \u00bd cup thinly sliced shallots 5 cloves garlic, minced \u00bc teaspoon crushed red pepper 10 ounces fresh baby spinach (about 5 cups) \u00bd cup shredded part-skim mozzarella cheese \u2153 cup reduced-fat cream cheese 6 (6 ounce) skin-on salmon fillets \u00bd teaspoon salt \u00bd teaspoon ground pepper &nbsp; Preparation Preheat oven [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-3323","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3323","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=3323"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3323\/revisions"}],"predecessor-version":[{"id":3324,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3323\/revisions\/3324"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=3323"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=3323"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=3323"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}