Baked Salmon With Garlic Recipe Recipe For Shrimp Recipe For Stuffed

STUFFED SALMON WITH SHRIMP AND CRAB

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with cooking spray.
• Cut a slit through the middle of each salmon fillet, about 2/3 the length of the fillet. Set aside.
• Mix crab, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together in a bowl.
• Shape 2/3 of the stuffing mixture into 2 large mounds on the prepared sheet pan. Spread open the fillets and place one over each mound. Fill in the top of the slits with remaining stuffing. Season each fillet with seafood seasoning.
• Bake in the preheated oven until salmon flakes easily with a fork and stuffing is hot, about 30 minutes.

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.

BAKED HERB STUFFED SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C/gas 6).
• Cut 5 lengths of string and lay them out on the work surface next to each another, leaving gaps in between. Sprinkle salt and pepper over the work surface, and drizzle with olive oil. Lay 1 salmon fillet, skin side down, on top. Sprinkle salt and pepper over the salmon, then, using a fine grater, grate the zest of 1 lemon over the top. On top of that lay the marjoram, dill, and basil, broken up, and the olives.
• Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place 1 fillet on top of the other, thin end to thick, then tie them together and trim the string. Put the fish parcel on an oiled baking tray, and scatter over any remaining bits of herb. Thinly slice the 2 lemons and place on top of and round the salmon. Drizzle with olive oil, then roughly chop the parsley and sprinkle over the top.
• Bake in the preheated oven for about 20 minutes.

CABBAGE PACKETS STUFFED WITH SHRIMP AND SALMON

Steps:

• Bring a large pot of lightly salted water to a boil and immerse the cabbage head. After a few minutes the outer leaves will begin to soften and separate; as they do, remove them from the water with a wooden fork and drain in a colander. Continue cooking until all the leaves are loose, about 10 minutes. Rinse the cabbage leaves under cool water and drain.
• Cut the salmon fillet into eight strips, about one-half-inch wide and two inches long, and set aside.
• To make the mousse, combine the shrimp, Tabasco sauce, salt, pepper, ginger and egg yolk in the container of a food processor or blender and puree for five seconds. Add the egg whites and puree for about 45 seconds, or until the mixture is smooth. Add one-half cup of the fish stock in a steady stream while pureeing and continue blending for another minute or so until the mousse is very smooth. (You can test the consistency by dropping a teaspoonful of the mousse into simmering, salted water and poaching for a minute. If the texture is too watery, add more shrimp; if too firm and tough, add more fish stock.) Stir in the scallions. There should be about two cups of filling.
• To assemble the cabbage packets, place three medium-sized cabbage leaves on a thin cotton cloth or on a double layer of cheesecloth in a circular pattern. The top edges of the leaves should overlap and the three stem sides should face away from the center. Cut out the tough white stem sections. Salt and pepper the cabbage generously. Place one-third cup of mousse in the center of each set of leaves and lay a strip of salmon over each mound of mousse.
• Carefully fold the cabbage leaves over the filling, overlapping them to form a complete seal. Lift the edges of the cloth to encircle the packet and very slowly twist the cloth, over a sink, exerting a gentle pressure on the cabbage packet. The pressure should be sufficient to squeeze liquid from the cabbage packet without breaking the leaves. Carefully open the cloth and set aside the packet, seal side down. Repeat to make a total of eight packets.
• To make the sauce, combine the butter, oil, shallots and onions in a pot over high heat and cook for a minute, stirring well. Add the remaining ingredients and cook for another minute, stirring occasionally.
• Gently place the cabbage packets in the pot, seal side down. Salt and pepper them generously, cover, and braise over medium-high heat for 10 minutes. To serve, place two cabbage packets on each of four plates and spoon some sauce around them.

SEAFOOD-STUFFED SALMON FILLETS

Steps:

• Preheat oven to 400°. In a large bowl, combine rice, crab, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary and celery seed., Cut a pocket horizontally in each fillet to within 1/2 in. of opposite side. Fill with stuffing mixture; secure with toothpicks. Place salmon on 2 greased 15x10x1-in. baking pans. Brush with oil; sprinkle with dill and salt., Bake 18-22 minutes or until fish just begins to flake easily with a fork. Discard toothpicks before serving.

SALMON AND SHRIMP WITH GARLIC RICE

Steps:

• In a large saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 1 cup cheese, salt, mustard, dill and cayenne; stir until cheese is melted. Remove from the heat; stir in shrimp., Pat salmon dry; place in a greased 13x9-in. baking dish. Pour shrimp mixture over salmon. Top with remaining cheese. Bake, uncovered, at 400° for 25-30 minutes or until fish flakes easily with a fork and shrimp turn pink., Meanwhile, in a saucepan, saute garlic in remaining butter until tender. Add rice; cook and stir for 2 minutes. Stir in broth; bring to a boil. Reduce heat; cover and cook for 15 minutes or until rice is tender. Serve with the salmon and shrimp mixture.

SALMON WITH GARLIC-BUTTER SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place butter in a microwave-safe bowl and melt in the microwave, about 30 seconds. Add crushed garlic to butter and stir. Season sauce with salt, pepper, and oregano.
• Place salmon fillets on a large sheet of aluminum foil and pour sauce on top. Wrap tightly to enclose; place on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.