Mushroom Stuffed Salmon Fillet Recipes

MUSHROOM STUFFED SALMON FILLET

Steps:

• Rince salmon filet with water and pat dry.
• With a knife, make an incision lengthwise through the filet in order to create a pocket for the stuffing.
• In a pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil and saute the mushrooms with onions until golden. Add the garlic and saute for one more minute.
• Season with thyme, salt and pepper.
• Remove from heat, drain any excess liquids from the sauted mushrooms, chop the cooked mushrooms in small pieces.
• Add bread and cheese to mixture.
• With a spoon, gently fill the cavity with the mixture.
• With remaining tablespoon of oil, coat the outside of the filet, add salt & pepper to taste.
• Place the stuffed filet on baking sheet and cook in the oven at 420 for approximately 20-25 minutes, don't overcook or it will become dry.
• Gently slice each portion and serve with any white sauce such as bechamel or hollandaise sauce (I used an envelope sauce mix).

SALMON-STUFFED MUSHROOMS

Steps:

• Preheat oven to 325 degrees. In a large saucepan, melt butter; add garlic and cook and stir for 2-3 minutes until fragrant.
• Sprinkle salmon with salt and pepper and add to skillet.
• Cook, turning once, just until salmon flakes.
• Remove pan from heat and remove fish from pan.
• Remove stems from mushrooms and save for another use.
• Drizzle mushrooms with the garlic butter in the pan.
• Break salmon into small pieces and stuff into the mushroom caps.
• Sprinkle each mushroom with some of che cheese.
• Bake for 11-16 minutes or until caps are tender and cheese melts.
• Sprinkle with parsley and serve immediately.

STUFFED SALMON IN FLAKY DOUGH

Steps:

• To make the mushroom-shrimp stuffing: Heat the tablespoon of butter in a skillet. When it is hot but not smoking, add the shallots. Saute for about 1 minute, until the shallots have softened, then add the mushrooms, and cook over medium to high heat until they have released their juice. When that juice has evaporated and the mixture starts sizzling again, add the shrimp, and cook for about 1 minute, just long enough for the shrimp pieces to change color. Season with the pepper, salt, and chives. Cool.
• When ready to assemble the dish, line a large cookie sheet with parchment paper. Roll the dough into a 16-inch square. Cut a 16-inch-long strip from the dough measuring 5 to 6-inches wide, and place it on the diagonal on the parchment paper. Place one of the salmon fillets on top, and sprinkle it lightly with salt and pepper. Spread the cooled mushroom-shrimp stuffing evenly on top, then cover the stuffing with the remaining salmon fillet.
• Take care to arrange the fillets so that the thinner part of the fillet on the bottom corresponds to the larger, thicker part of the fillet on top (tail to head and head to tail), and the shape and thickness are the same throughout. This way the salmon will cook evenly.
• Roll the remaining, wider strip of dough up onto your rolling pin, then unroll it on top of the second fillet. Brush off any flour from the surface of the dough, and press it all around the edges, so it conforms to the fish shape underneath. The large top layer of dough will stick around the edge to the layer of dough underneath. Press the two layers of dough gently around the edge so they adhere well together, then place in the freezer for about 10 minutes to firm up the dough. This will make trimming and decorating the "fish" easier. Preheat the oven to 375 degrees.
• After 10 minutes, remove the "fish" from the freezer, and trim the excess dough all around the edge to create a fish outline with dorsal fins as well as a tail from the extra dough around the salmon. Make a gill with a strip of the trimmed dough, and cut and position a round piece of dough for the eye. Continue decorating as you fancy.
• Break the whole egg into a small bowl, and remove about half the white. Beat the remaining egg in the bowl with a fork to make a wash for coating the "fish". Brush the salmon with the egg. Holding the tip from a pastry bag (large end down) at an angle, press it lightly into the "fish" to simulate scales. Bake in the 375 degree F oven for 35 to 40 minutes. Remove and set aside, uncovered, in a warm place while you make the sauce.
• Foamy lemon sauce: Whisk together 1 cup of the chicken stock and the potato starch in a saucepan, and bring to a boil. Whisk the egg yolks and the remaining chicken stock in a bowl, then pour into the hot stock, and whisk constantly over medium heat for about 2 minutes, or until the sauce thickens and foams, but don't let it boil. It should reach a temperature of 180 degrees, the temperature needed to cook the eggs and the starch and to thicken the sauce. Whisk in the salt and cayenne, then remove the saucepan from the heat, stir in the lemon juice, and set aside. The sauce should have doubled in volume.
• Using 2 long hamburger spatulas, transfer the "fish" to a serving platter. To serve, cut into 1 to 1 1/2-inch slices, and arrange on warm individual plates. Spoon some sauce around the slices, and serve immediately.

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.

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.

PAN-SEARED MEDITERRANEAN STUFFED SALMON

Steps:

• Make a horizontal slice in the center of each salmon fillet but do not cut all the way through.
• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook uncovered until tender, about 40 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain thoroughly and transfer to a bowl.
• Add sun-dried tomatoes, artichokes, and feta cheese to the blanched spinach; mix to combine. Divide evenly and stuff into the salmon "pockets." Season fillets with garlic powder, salt, and pepper.
• Heat a cast iron skillet over medium heat. Place salmon fillets, skin-sides down, in the hot skillet and sear for 5 minutes. Gently flip and sear the other sides for 5 minutes. Flip again to finish cooking, about 5 minutes more.

SALMON FILLETS WITH WILD MUSHROOM RAGOûT

Steps:

• Melt 3 tablespoons butter in heavy large skillet over medium heat. Add shallots and sauté 2 minutes. Increase heat to medium-high. Add mushrooms; sauté until beginning to brown, about 8 minutes. Add clam juice and wine; boil until liquids are syrupy and almost evaporated, about 20 minutes. (Can be made 6 hours ahead. Cover and chill. Rewarm over medium heat, stirring frequently.) Add cream to mushrooms; boil until thickened, about 1 minute. Mix in chopped tarragon. Season with salt and pepper.
• Preheat broiler. Arrange salmon skin side down on broiler pan. Brush with lemon juice, then butter. Sprinkle with salt and pepper. Broil until just cooked through, without turning, about 6 minutes. Transfer to plates. Spoon mushrooms over. Garnish with tarragon.