| Ingredients |
 2 salmon fillets (pin bone removed) |
| 1/4 cup herbed cream cheese |
| 2 Tbsp butter, softened |
| 1/4 tsp salt |
| 1/4 tsp pepper |
| Filling: |
| 2 1/2 cup oyster mushrooms or button mushrooms |
| 2 tsp olive oil |
| 1 Tbsp balsamic vinegar |
| 1 pkg or bunch of fresh baby spinach |
| 1/4 tsp salt |
| 1/4 tsp pepper |
Slice mushrooms. In large skillet, heat oil over medium heat. Cook mushrooms, stirring occasionally until golden and no liquid remains (about 10 minutes). Sprinkle with vinegar, toss to coat. Transfer to bowl.
Meanwhile, rinse spinach and shake off excess water. In a large saucepan, cover and cook spinach over medium heat with just the water clinging to the leaves and stirring once. Cook until wilted (about 3 minutes). Transfer to sieve, press out moisture. Chop and add to mushroom mixture along with salt and pepper. Cover and refrigerate (can be prepared 24 hours in advance).
Skin the salmon fillets and discard the skin.
In a small bowl, mash cream cheese to soften; spread over the skinned side of each fillet then spread the mushroom and spinach filling leaving a one inch border. Sandwich the fillets – cheese/filling side together.
With kitchen string, tie together at 1 inch intervals. Place on greased rimmed backing sheet. Spread butter over top and sprinkle with salt and pepper (cover and refrigerate no longer than 24 hours).
Roast in 400° F oven until fish flakes easily (about 40 minutes depending on fillet thickness). Transfer to cutting board and let stand for 5 minutes. Using serrated knife cut crosswise into 1 inch thick portions.
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