SALMON STUFFED PEPPERS
I used to make these stuffed pepper often for my large family. They're a nice change from the usual beef stuffed peppers.-Kathleen Bowman, Sun Valley, Nevada
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cut tops off peppers and remove seeds. Cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; set aside., Broil salmon 4-6 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Discard bones and skin. Flake fish with a fork; set aside., In a large skillet, combine the broth, leek, jalapenos, cilantro, Worcestershire sauce, tarragon, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until the liquid has evaporated., Stir in the hot rice, tartar sauce and sour cream. Fold in salmon. Spoon into peppers. Place in an ungreased shallow baking dish. Sprinkle with Parmesan cheese. , Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot.
Nutrition Facts : Calories 394 calories, Fat 21g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 437mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g 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.
LEMON-RICE STUFFED SALMON
Make and share this Lemon-Rice Stuffed Salmon recipe from Food.com.
Provided by lazyme
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Rinse fish.
- Remove head and tail, if desired.
- Set fish aside while preparing stuffing.
- Heat butter in frying pan; add celery and mushrooms and saute about 5 minutes.
- Add seasonings, water and lemon juice.
- Bring to a boil and mix in uncooked rice.
- Add green onions and pimiento.
- Cover stuffing; remove from heat and let stand about 5 minutes.
- Pat fish dry and fill cavity with stuffing.
- Wrap fish in foil.
- Place in a shallow baking pan.
- Bake in a 400ºF oven about 30 to 40 minutes, or until fish flakes when tested with a fork.
- Remove upper skin and bones, if desired.
- Garnish with lemon slices and parsley.
SALMON WITH RICE STUFFING
The base for this recipe comes from "Enjoy- More Recipes from the Best of Bridge" but I've given you my adaptation of it. You can also do this on the BBQ. It is a very tasty fish recipe and I hope you'll enjoy it.
Provided by Ranikabani
Categories Weeknight
Time 1h5m
Yield 1 stuffed fish
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F.
- In a skillet, melt butter and saute onion, garlic, celery and peppers until tender.
- Then add the rice and the spices and toss.
- Coat inside of fish with a light coating of mayonnaise and then stuff the cavity of the fish but don't pack the stuffing in.
- Sew it up with a needle and thread.
- Spread a little butter or a lot of mayonnaise over fish and top with 3 or 4 lemon slices.
- Wrap loosely in tin foil.
- Put it in a broiling pan and cook for 10 minutes per inch of thickness or until cooked and flakes easily with a fork.
- This can be served with additional lemon wedges or you can mix equal portions of melted butter and dry white wine for a delicious sauce.
STUFFED SALMON WITH BALSAMIC BUTTER SAUCE
Steps:
- For the crab cake mix: Gently mix the crab meat with the mayonnaise, lemon juice, mustard, seafood seasoning and Worcestershire sauce in a large bowl. Form four 4-ounce crab cakes.
- Preheat the oven to 475 degrees F.
- For the salmon: Make a small vertical pocket in each piece of salmon. Place a slice of Brie on the bottom of the pocket, top with 1 crab cake and another slice of Brie.
- Place the salmon in a large baking dish and add enough water to reach one-quarter of the way up the side of the salmon. Bake until pale and cooked through, 12 to 15 minutes.
- For the asparagus and sauce: Bring a large pot of salted water to a boil. Cook the asparagus just until crisp tender and bright green. Drain and plunge into an ice bath to stop the cooking.
- Put the vinegar and shallots in a saute pan and cook over medium heat until vigorously bubbling and reduced by three-quarters, about 2 minutes. Add a pinch salt and pepper, reduce the heat to low and slowly stir in the butter. If the sauce is too thin, continue to simmer over very low heat until desired thickness.
- In a second saute pan, heat the oil over medium-high heat until hot. Add the asparagus, season with salt and pepper and cook until warmed through. (The asparagus is already cooked so don't saute it too long.)
- Serve the salmon and asparagus over wild rice. Spoon over the sauce.
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
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