Salmon Florentine

• 2 (10-oz.) salmon fillets, cut 3/4-inch thick
• 1/2 (10-oz.) pkg. frozen chopped spinach, thawed
• 1 1/2 oz. cream cheese, softened
• 1 tsp. minced dried onion
• 1 tsp. salt
• 4 green onion strips
• 2 slices lemon, halved
• 1/3 c. boiling water
• 1 tsp. chicken bouillon granules
• 1/2 tsp. dried dill weed
• 1/2 c. milk
• 1 Tbsp. cornstarch

1. Remove skin from salmon and cut in half lengthwise.
2. Drain spinach, pressing out excess liquid.
3. Combine cream cheese, onion and salt; divide into fourths.
4. Spread over fillets and roll up around filling.
5. Tie with green onion strip or kitchen string. Place in a microwavable colander/steamer with lemon slices.
6. In a 2-quart microwavable bowl or bottom of the steamer, pour the boiling water, bouillon and dill.
7. Cook, covered, on high for 5 to 7 minutes or until fish is flaky.
8. In a microwavable bowl, combine milk and cornstarch with the bouillon mixture; microwave for 30 seconds, stir and microwave for 30 more seconds or until thickened.
9. Spoon over fish and serve.

salmon, cream cheese, onion, salt, green onion, lemon, boiling water, chicken bouillon granules, dill weed, milk, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=63697 (may not work)