Double Cheese and Spinach Stuffed Salmon

Wow what a week this has been, will it ever end... who knows! I'm (Michael) struggling to get through this week. It just seems that some weeks drag on and on. Thankfully tomorrow is Friday. We have not been cooking a whole lot this week so we're blogging off our back-log of archived suppers. This was one we did not too long ago and it was a recipe that we thought would be really awesome. It was good, but not really awesome. It sure was a lot of work skinning the salmon and all. You best have a sharp knife because if you don't, prepare for frustration and coming close to ruining a good salmon fillet. At the time (pre-wedding gift era when we had crummy knives) I did not not. Once you get the fish skinned you have the fun task of getting really dirty and making a big roll-up out of a bunch of ricotta cheese and spinach. Then comes the tying process: refer here for that. The recipe was modified from Whole Foods and serves 6-8. It was good, we give it about a 7 out of 10. That's all for now, one day to go and then it's time for the weekend. Shew!

Ingredients

• 1 (2-pound) center-cut boneless, skinless salmon fillet
• 1 cup ricotta cheese
• 1 cup crumbled feta cheese
• Salt and pepper to taste
• 1 tablespoon Dijon mustard
• 1 cup packed baby spinach, divided
• Extra virgin olive oil
• Dried dill, enough to sprinkle over salmon
  
• Freshly chopped oregano, enough to sprinkle over salmon
  

Directions

1. Preheat oven to 450°F.
2. Butterfly salmon fillet through the center so that it lays open flat in one large piece like a book. Turn salmon over so gray underside is facing up and arrange on a clean work surface.
   
3. In a bowl, mash together ricotta and feta until well blended then season with salt and pepper.
4. Season salmon with salt and pepper then spread fillet with mustard and arrange half of the spinach over the top, leaving a 1-inch border around the edges. Evenly spread cheese mixture on top of spinach then top with remaining spinach.
   
5. Starting from one of the long sides, gently roll up salmon and tie snugly with cooking twine at 1-inch intervals.
6. Gently transfer salmon to a greased baking sheet then brush top and sides with oil and season outside with salt and pepper.
   
7. Scatter dill and oregano over the top and sides and roast until just cooked through, about 20 minutes. Set aside to let rest for 5 minutes then carefully transfer to a serving platter, remove and discard twine and serve.