Herbed Cheese 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.

GRILLED SIDE OF SALMON STUFFED WITH CREAMY CORN AND BACON

Steps:

• Add the bacon to a medium skillet and cook over medium-high heat until crispy, about 10 minutes. Transfer the bacon to a plate with a slotted spoon; reserve.
• Discard all but 1 tablespoon of fat from the skillet and reduce the heat to medium. Add half the shallots and cook, stirring often, until translucent and softened, about 5 minutes. Add the corn and continue to cook, stirring often, until heated through and translucent, about 5 minutes. Remove from the heat and stir in the cream cheese and 1 teaspoon salt until combined. Let cool to room temperature, about 45 minutes.
• Meanwhile, add the herbs, lemon zest and remaining shallots to a food processor and pulse until finely chopped. Add the butter and 2 teaspoons salt and pulse until well combined; set aside.
• Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Set the salmon on a cutting board. Use a knife to score the salmon down the middle lengthwise, halfway through its thickness. Working from the center line out toward the edges, cut thin flaps from the score to the edge, like a gatefold, then open them up. Spread half the herb butter on the salmon and spoon the corn mixture down the middle. Sprinkle the bacon on top, then fold the sides of the salmon up to cover the filling. Tie the salmon together in 6 places with butcher's twine. Spread the remaining herb butter on top and sprinkle generously with salt.
• Stack 3 sheets of heavy-duty aluminum foil that are 6 inches longer than the salmon and spray the top layer generously with nonstick cooking spray. Transfer the salmon to the middle of the foil and crimp the sides so they form a rim.
• Transfer the salmon on the foil to the indirect-heat side of the grill and cook, covered, until the salmon is cooked through and the stuffing is hot, about 25 minutes (depending on your grill). Move the salmon to the direct-heat side for 5 minutes to crisp the skin. Using heatproof gloves, carefully transfer the foil with the salmon to a platter for serving. Serve with lemon wedges.

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.

HERB CHEESE STUFFED SALMON

Steps:

• Thaw fish, if frozen. Rinse fish & pat dry. Pre heat oven to 435 degrees. Finely shred enough peel from lemon to make 2 tablespoons. Cut lemon in wedges ans set aside. In small bowl combine semisoft cheese and lempn peel. In top of each filet, from about 1/2 inch from one edge, cut a pocket, taking care not to cut all the way through the fish. Spoon cheese mixture into pockets. Season fish with salt. Place in a shallow baking pan. Set aside. In small bowl combine bread crumbs, parmesan cheese, butter and pine nuts. Sprinkle over filets, pressing lightly. Bake, uncovered, about 14 minutes or until salmon flakes when tested with fork. Serve with lemon wedges.

GOAT CHEESE SALMON

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• Arrange the salmon fillets in the baking dish. Make small incisions in each fillet, and stuff with equal amounts of the herbed goat cheese. Spread equal amounts prepared Dijon mustard mayonnaise blend over each fillet. Season with salt and pepper.
• Bake salmon 15 minutes in the preheated oven, or until easily flaked with a fork.

HERBED SALMON WELLINGTON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cut salmon into 6 pieces, each the size of a deck of cards.
• Unfold thawed puff pastry and cut each sheet into 3 rectangles, for a total of 6 pieces of puff pastry. Roll out each puff pastry rectangle to measure a 5 x 8 inches. Trim off excess.
• Spread 1 1/2 tablespoons spreadable cheese on 1/2 of the puff pastry, leaving 1/4-inch border free. Top with 1 piece of salmon. Sprinkle salmon with garlic salt and black pepper. Spread 1 1/2 tablespoons spreadable cheese over the top.
• Using a sharp paring knife, cut staggering slits on the opposite side of the puff pastry. Fold pastry over the top of the salmon. Crimp edges to seal. Place on the prepared baking sheet. Repeat with remaining salmon pieces and ingredients.
• Beat egg in a small bowl until light and frothy. Brush egg over salmon packets and sprinkle with a pinch of garlic salt and pepper.
• Bake in the preheated oven for 35 minutes. Serve immediately, garnished with fresh dill.