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
STUFFED SALMON COPYCAT RECIPE
This is a copycat recipe I came up with for the stuffed salmon that is sold in warehouse chains such as Costco, BJ's Warehouse and Sam's Club.
Provided by Mary Cokenour
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F Brush 2 Tbsp olive oil on bottom and sides of a 1.5 qt baking dish.
- Make a cut lengthwise on each filet, leave ½" uncut space on each side, and on the bottom; create a pocket by gently running tip of sharp knife under each flap and leave ½" space each side.
- In a medium bowl, combine crab meat, rice, butter, cream cheese, garlic and herbs (except salt and dill) well. Spoon filling into each filet pocket; creating a small mound at the top. Brush remaining olive oil onto salmon; sprinkle salt and dill over the salmon and place into baking dish.
- Bake for 20 minutes; check for doneness (thickest part of filet will flake) about 2 minutes before allotted cooking time.
Nutrition Facts : Calories 552.5, Fat 28, SaturatedFat 6.4, Cholesterol 127.6, Sodium 1267, Carbohydrate 20, Fiber 0.5, Sugar 3.7, Protein 52.3
BAKED HERB STUFFED SALMON
Provided by Jamie Oliver
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 9
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.
BAKED STUFFED SALMON
Being from the North West, I think it's almost a requirement to like salmon which I certainly do. This is one of my favorite recipes for salmon, very easy to make.
Provided by Kevin Young
Categories High Protein
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Dredge the salmon in flour, using more as needed to ensure even coverage.
- In a medium mixing bowl, combine crumbed bread, butter, onions, and the parsley and mix evenly.
- Stuff the cavity of the salmon with bread mixture, then close with toothpicks.
- In a baking dish large enough for the salmon to rest flat, lay half the bacon evenly on the bottom.
- Place the salmon on top of the bacon, and then place remaining bacon evenly over the salmon.
- Squeeze lemon juice evenly over the salmon.
- Bake 1 hour to 1 1/2 hour, depending on size of salmon (5 lb about 1 hour and fifteen minutes).
- Remove from oven and take out toothpicks.
- Cut salmon crosswise into about 2 inch pieces.
Nutrition Facts : Calories 816.1, Fat 39, SaturatedFat 12.9, Cholesterol 242.5, Sodium 851.8, Carbohydrate 28, Fiber 1.8, Sugar 2.3, Protein 83.8
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
GRILLED STUFFED SALMON
"For years, my husband worked for the U.S. Fish and Wildlife Service-so I've prepared fish all kinds of different ways. This variation of stuffed salmon gets high marks from my family." -Cathie Beard, Philomath, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Remove head and tail from salmon if desired. Sprinkle the cavity with 1 teaspoon each salt and pepper. , In a large bowl, combine the stuffing cubes, carrots, mushrooms, onion, parsley, 1/4 cup butter, egg substitute, 4-1/2 teaspoons lemon juice, garlic and remaining salt and pepper; stuff cavity. Secure with metal skewers. Drizzle salmon with oil. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Prepare grill for indirect heat using a drip pan. Place salmon over drip pan and grill, covered, over indirect medium heat for 40-50 minutes or until fish flakes easily with a fork and a thermometer reads 165° for stuffing., In a small bowl, combine remaining butter and lemon juice. Serve with salmon.,
Nutrition Facts : Calories 723 calories, Fat 47g fat (14g saturated fat), Cholesterol 209mg cholesterol, Sodium 795mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 63g protein.
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