SALMON AND SHRIMP WITH GARLIC RICE
Sometimes I think that everyone in Alaska catches salmon. I've cooked in so many ways. This impressive dish pairs salmon and shrimp with a mild sauce.-Darlene Sullivan, Wasilla, Alaska
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 699 calories, Fat 42g fat (22g saturated fat), Cholesterol 228mg cholesterol, Sodium 1241mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 1g fiber), Protein 44g protein.
SEAFOOD-STUFFED SALMON FILLETS
You could get stuffed salmon from a big-box store, but my fillets are loaded with flavor from crab, cream cheese and savory herbs. We love them. -Mary Cokenour, Monticello, Utah
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 454 calories, Fat 27g fat (6g saturated fat), Cholesterol 123mg cholesterol, Sodium 537mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 41g protein.
STUFFED SALMON WITH SHRIMP AND CRAB
This is a nice way to make a fancy looking stuffed salmon with simple ingredients you can find at your local market.
Provided by Dan Toomey
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 50m
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 9 g, Cholesterol 275.9 mg, Fat 33.9 g, Fiber 0.7 g, Protein 72.1 g, SaturatedFat 7.1 g, Sodium 949.6 mg, Sugar 1.6 g
SHRIMP STUFFED SALMON
This baked salmon stuffed with a creamy shrimp and spinach mixture is elegant for a dinner party but easy and fast enough for a weeknight.
Provided by Alicia
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees Fahrenheit (200 C). In a large pan, melt butter or olive oil over medium heat. Add minced garlic cloves, stirring often, till soft and fragrant (but not brown), about 1 minute. Stir in chopped shrimp and cook, stirring often, till just opaque - about 2-3 minutes. Turn off the heat and mix in cream cheese and spinach, till everything is well-coated, then add the New Bae seasoning. Taste and adjust any seasonings.
- Arrange salmon fillets skin side down on parchment or on a sheet pan sprayed with oil. Pat dry. Make a small 1/2" slit down the center and pull apart to stuff the shrimp mixture in. Season filet with salt and pepper, then spoon the mixture into the slit, allowing it to spill out a bit on the top.
- Top with panko and bake at 400F for 15-18 minutes for medium cooked fillets. Panko should be lightly brown on top. Sprinkle parsley for garnish, if desired.
Nutrition Facts : ServingSize 1 fillet, Calories 399 kcal, Carbohydrate 5 g, Protein 36 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 123 mg, Sodium 176 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 16 g
STUFFED SALMON WITH SHRIMP RECIPE
Combine elegance and simplicity in one dish with this Stuffed Salmon With Shrimp Recipe.
Provided by Savory Thoughts
Categories Main Course
Time 55m
Number Of Ingredients 21
Steps:
- Seasoned the salmon on both sides with the ingredients under Salmon Preparation and set aside.Add the shrimp and all the ingredients under the shrimp preparation section with the exception of the bread crumbs into a food processor. Once fully mixed, removed from food processor and placed in a bowl. Add bread crumbs and combine with shrimp mixture.Using a cast iron skillet, melt the butter and stir in the tomato paste. Add the onions, ginger, garlic cloves, and cayenne pepper and stir in all ingredients under low heat until tomato paste is fully dissolved.
- Cut the salmon fillet about 3-4 inches and stuff the shrimp mixture inside. Roll the cut salmon with the stuff shrimp inside and hold it with a toothpick. To make it easier, you can opt to cutting a small incision in the fillet and stuff the shrimp inside the salmon fillet all the way to the top of the fish without rolling it. Add the stuffed salmon in the ragout and bake at 320º for 30-40 minutes. If you see the white spots or albumin from the salmon, it means that the salmon is overcooked. Remove and let sit for 5 minutes before serving.
Nutrition Facts : ServingSize 6 Servings, Calories 569 kcal, Carbohydrate 13 g, Protein 64 g, Fat 29 g, SaturatedFat 7 g, Cholesterol 479 mg, Sodium 1364 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 5 g
STUFFED SALMON
Yummy stuffed salmon. Best serve with some steamed asparagus and baby carrots. Pair with Chardonnay.
Provided by pchow98
Time 45m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 446.2 calories, Carbohydrate 7.4 g, Cholesterol 122.4 mg, Fat 33.2 g, Fiber 0.9 g, Protein 29.6 g, SaturatedFat 17.1 g, Sodium 489.3 mg, Sugar 1.4 g
SALMON FILLET WITH SHRIMP AND CRAB STUFFING
Make and share this Salmon Fillet With Shrimp and Crab Stuffing recipe from Food.com.
Provided by David04
Categories Crab
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F degrees.
- Mix crab and shrimp in a small bowl, add cream cheese and mayo and stir. Fold in dill weed and chopped onion.
- Lay out salmon fillet. Pat dry with a paper towel and season to taste with salt and pepper.
- If the salmon is thick enough to cut a pocket into fillet then cut a pocket to place your stuffing. If it is a thin fillet, you place the stuffing in the middle and roll the fillet closed.
- Stuff equal amounts into each salmon fillet. Wrap tight with aluminum foil.
- Place in a coated baking dish.
- Bake for 20 minutes or until salmon is cooked to your desire.
Nutrition Facts : Calories 356.5, Fat 11.1, SaturatedFat 2, Cholesterol 173.1, Sodium 1056, Carbohydrate 5.7, Fiber 0.2, Sugar 2.6, Protein 55.1
SALMON-STUFFED PASTA SHELLS
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish lightly with 1 tablespoon olive oil.
- Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
- Meanwhile, heat 2 tablespoons oil in a well-seasoned frying pan over medium-high heat. Cook salmon with onion, garlic, dill, and parsley in the hot oil until it easily flakes with a fork, flipping once, about 10 minutes total. Add white wine and cream cheese. Fold into the fish mixture until everything is well coated. Season with salt and pepper.
- Drain pasta shells. Stuff shells with mixture and place into the prepared baking dish. Cover with foil.
- Bake in the preheated oven until bubbly and heated through, about 20 minutes.
- While the shells are cooking, mix half-and-half, wine, cream cheese, dill, butter, garlic, salt, and pepper together in a saucepan and cook the sauce over medium heat until butter and cream cheese have melted, 5 to 7 minutes.
- Remove shells from the oven and top with cream sauce. Serve.
Nutrition Facts : Calories 755.7 calories, Carbohydrate 37.6 g, Cholesterol 154 mg, Fat 47.1 g, Fiber 1.5 g, Protein 34.2 g, SaturatedFat 20.8 g, Sodium 311.6 mg, Sugar 2 g
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SHRIMP STUFFED SALMON RECIPES - HEALTHY FOOD JOY
From healthyfoodjoy.com
Servings 6Total Time 1 hrCategory Main CourseCalories 272 per serving
- In a nonstick skillet, heat half the oil over medium-high heat; cook leeks for 2 minutes. Add the shrimp and cook for 3 to 4 minutes or until cooked through. Remove the pan from the heat and let cool for 15 minutes.
- Preheat the oven to 350 ° F (180 ° C). Prepare and line a baking sheet with parchment paper; Reserve.
- Transfer the shrimp mixture to a food processor. Run the food processor in small strokes until the pieces of shrimp are the size of peas. Transfer the mixture to a bowl, then add the mayonnaise, mustard, lemon zest and juice, herbs and half the salt and pepper. Reserve.
- Place the salmon fillets on the work surface. Using a paringknife, make a horizontal incision from one end of each fillet until it reaches three-quarters of the length of the fillet; leave about 2 cm (0.5 inch) of flesh intact on each side, forming a pocket. Divide the shrimp mixture into 6 portions and fill each pocket with them. Tie each fillet with two 15-cm (6-inch) lengths of baking twine.
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