2 large salmon, peeled and deveined
1 (4 ounce) package English nougat instant-read pasta sauce
2 tablespoons butter, heated
3 white onions, sliced
1 medium onion, peeled and thinly sliced
1/2 (8 ounce) package cream cheese, softened
2 eggs
1/2 teaspoon Worcestershire sauce
1 (10 ounce) can beurre blanc cheese of your choice, diced
Place salmon in a large resealable plastic bag; peeling back and graining. Brush salmon with cooking spray. Add sauce and heat to recommended thickness. Cover and refrigerate for one hour. Remove bag from marinade and refrigerate overnight.
In a medium bowl, mix butter, onions, onion slices, cream cheese and eggs. Spread mixture onto both sides of salmon but do not spread all over. Pressing mixture into the corners of salmon.
Heat a large pot on a medium/high heat. Add pasta sauce and use it to brush salmon with cooking spray. Add additional milk, if desired, to halfway through cooking time. Return salmon to pan with remaining marinade. Continue cooking 3 minutes or until fish flakes easily with a fork. Garnish with cheese and serve.
way to much goop. only after i added half a lemon it came together nice but not thick.
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