Spinach-Stuffed Salmon

• 2 celery ribs, chopped
• 1 large onion, chopped
• 1/2 cup butter, cubed
• 5 slices bread, cubed
• 1 package (10 ounces) frozen chopped spinach, thawed and drained
• 1-1/4 teaspoons salt, divided
• 1/8 teaspoon pepper
• 1 teaspoon olive oil
• 2 salmon fillets (2-1/2 to 3 pounds each)
• 1 teaspoon chicken bouillon granules
• 1 cup boiling water
• 1 cup water
• 1/4 cup Dijon mustard
• 2 tablespoons lemon juice
• 1 teaspoon chicken bouillon granules
• 3 green onions, cut into 1-inch pieces
• 1/4 cup heavy whipping cream
• 1 cup cold butter

1. In a skillet, saute celery and onion in butter until tender. Remove from heat; add bread, spinach, 1/4 teaspoon salt and pepper.
2. Combine oil and remaining salt; rub over salmon skin. Place one fillet, skin side down, in a greased roasting pan. Top with stuffing. Place second fillet over stuffing, skin side up. Tie with string if desired. Dissolve bouillon in water; pour around salmon.
3. Bake, uncovered, at 350u0b0 for 45 minutes or until fish flakes easily with fork. In a saucepan, combine first five sauce ingredients. Bring to a boil; boil for 5 minutes or until sauce is reduced to 1/2 cup. Discard onions. Add cream; return to a boil. Remove from heat. Whisk in butter, 2 tablespoons at a time, until sauce is thickened slightly. Serve with salmon.

celery, onion, butter, bread, spinach, salt, pepper, olive oil, salmon, chicken bouillon granules, boiling water, water, dijon mustard, lemon juice, chicken bouillon granules, green onions, heavy whipping cream, cold butter

Taken from www.tasteofhome.com/recipes/spinach-stuffed-salmon/ (may not work)