All Recipes Creamed Salmon Recipe Recipe For Stuffed

CREAMED SPINACH-STUFFED SALMON

Steps:

• Season salmon all over with salt and pepper. In a large bowl, mix together cream cheese, mozzarella, spinach, garlic powder, and red pepper flakes.
• Using a paring knife, slice a slit in each salmon to create a pocket. Stuff pockets with cream cheese mixture.
• In a large skillet over medium heat, heat oil. Add salmon skin side down and cook until seared, about 6 minutes, then flip salmon. Add butter and squeeze lemon juice all over. Cook until skin is crispy, another 6 minutes. Serve warm.

CREAMED SALMON ON TOAST

Steps:

• In a saucepan, melt butter over medium heat. Stir in flour until smooth; add onions. Gradually stir in milk. Bring to a boil; cook and stir for until thickened, 2 minutes. Reduce heat. Stir in salmon, salt and pepper. Cook until heated through, 10-12 minutes. Serve over toast.

CREAM CHEESE AND DILL STUFFED SALMON

Steps:

• Preheat oven to 400 degrees.
• Make a small slit in the side of each salmon fillet, creating a pouch.
• Blend the cream cheese with the onion, lemon juice, lemon peel, dill, garlic, salt and pepper.
• Divide dill mixture and stuff into pouches.
• Use part of the butter to grease a small shallow pan.
• Use remaining butter to coat each side of filets. Sprinkle with salt and pepper.
• Bake for 15 to 20 minutes or until the fish flakes easily with a fork.

STUFFED SALMON

Steps:

• Heat 1 teaspoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat and transfer to a bowl.
• Combine cream cheese and blue cheese in a microwave-safe bowl. Heat on high for 25 seconds.
• Add cheese mixture, spinach, bread crumbs, garlic, salt, and pepper to the onions; mix until well combined. Put stuffing in the freezer until chilled, 15 to 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with parchment paper.
• Cut salmon into 2 portions. Slice each portion in half, leaving a connecting point at one side.
• Heat remaining oil in a skillet over medium heat. Add salmon and fry until colored a bit, about 15 seconds per side. Transfer salmon to the prepared baking dish.
• Take stuffing out of the freezer and make into 2 balls. Put 1 ball into each salmon portion.
• Bake in the preheated oven until fish flakes easily with a fork, 15 to 17 minutes. Garnish with lemon juice.