1 (12 ounce) package salmon in a plastic bag
1 (7 ounce) can sliced fresh spinach, drained
1 (8 ounce) package cream cheese, softened
1 cup frozen sliced spinach
1 (8 ounce) package cream cheese, softened
1 cup shredded Swiss cheese
1 cup chopped onion
1 cup chopped celery
1 cup chopped celery
1 cup chopped yellow bell pepper
1 cup chopped onion
1 cup chopped celery
1 cup chopped celery
1 cup chopped celery
1 cup chopped celery
1 cup chopped yellow bell pepper
1 cup chopped green bell pepper
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1 cup chopped fresh parsley
Place salmon in a large resealable plastic bag. Seal the plastic bag and shake to coat. Discard remaining marinade.
In a medium saucepan, combine spinach, cream cheese, Swiss cheese, onion, celery, celery and yellow pepper.
Bring a large pot of water to a boil. Add salmon and cook on medium heat for 5 minutes. Turn fish, remove scales, and place in pot with water in pot. Cover, and let marinate in refrigerator overnight.
Preheat oven to 350 degrees F (175 degrees C). Place salmon in the preheated oven, removing skin and fillets.
Place salmon in ovenproof baking dish. Brush salmon with the marinade, and allow to cool.
Return salmon to ovenproof baking dish, and brush with marinade. Place sealable plastic bag in pan to keep marinade in. Sprinkle with sliced spinach, and top with celery and bell pepper.
Bake uncovered in the preheated oven for 45 minutes, or until fish is tender. Turn meatloaf over, and spoon marinade over the top.
Pour egg and milk into pan with tuna, water, and marinade. Cook over medium heat, stirring constantly, for 1 1/2 to 2 minutes, or until tuna flakes with marinade. Remove from oven, and serve warm.