Cheese And Herbs Stuffed Salmon Recipes

HERBED CHEESE STUFFED SALMON

Steps:

• Thaw fish, if frozen. Rinse fish; pat dry. Preheat oven to 425.
• Finely shred enough peel from lemon to make 2 teaspoons; cut lemon in wedges and set aside.
• In small bowl combine semisoft cheese and lemon peel.
• In top of each fillet, from about 1/2 inch from one end, cut a pocket, taking care not to cut all the way through the fish. (If the fish is thin, cut into the fish at an angle).
• Spoon cheese mixture into pockets. Season fish with salt Place in baking pan and set aside.
• In small bowl combine bread crumbs, parmesan cheese, butter and pine nuts; sprinkle over fillets, pressing lightly.
• Bake, uncovered, about 14 minutes or until salmon flakes when tested with a fork. Serve with lemon wedges.

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.

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 200 C/400 F/gas 6.
• (If necessary -- cut 5 lengths of string and lay them out on the work surface next to one another, leaving gaps in between.) Sprinkle salt and pepper over the work surface, and drizzle with olive oil. Lay 1 salmon fillet, skinned 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 and dill , broken up.
• Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place one fillet on top of the other, thin end to thick, (if necessary 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.

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.

HERBED CHEESE STUFFED SALMON

Steps:

• 1. Thaw fish, if frozen. Rinse fish pat dry. Preheat oven to 425 degrees. Finely shred enough peel from lemon to make 2 teaspoons.,cut lemon in wedges and set aside.
• 2. In small bowl combine semisoft cheese and lemon peel. In top of each fillet, from about 1/2 inch from one edge, cut a pocket, taking care not to cut all the way through the fish. (If fish is thin, cut at an angle)
• 3. Spoon cheese mixture into pockets. Season fish with salt. Place in shallow baking pan. Set aside.
• 4. In small bowl combine bread crumbs, parmesan cheese,butter, and pine nuts; sprinkle over fillets, pressing lightly bake uncovered. about 14 minutes or until salmon flakes when tested with fork. Serve with lemon wedges.