Stuffed Salmon With Cream Cheese Shrimp Recipe 435

STUFFED SALMON WITH CREAM CHEESE & SHRIMP RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Cook spinach in water until fully cooked. Cool and remove all excess water from spinach. Add diced onion & red pepper to a frying pan with pam and cook until softened. Boil shrimp, but make sure NOT to overcook them as they'll be cooking longer in the oven. In a bowl, mix together cream cheese, mayonnaise, egg & seasonings until combined. Stir in mozzarella cheese. Place spinach, red peppers, onions, and cooked shrimp in bowl and chop until shrimp are in smaller pieces (you may want to just cut them up once they are cooked and skip this step). Mix all ingredients together gently. Place salmon on parchment paper on a cookie sheet and divide mixture evenly on top of individual filets. Cook salmon at 350°F for about 20 minutes or until done. Don't over cook as you don't want to dry out the salmon.

SHRIMP STUFFED SALMON

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.

SALMON FILLET WITH SHRIMP AND CRAB STUFFING

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.

GARLIC AND CREAM CHEESE STUFFED SALMON

Steps:

• Place fillets in a shallow baking dish.
• Slit fillets and stuff with garlic and onions. If you are a garlic lover, you can easily add more garlic if desired.
• Spread cream cheese on top of fillets, top with spinach and mushrooms.
• Drizzle oil.
• Sprinkle pepper.
• Bake at 400F for 15-20 minutes or until fish flakes easily when tested with fork.
• Bon appétit!

STUFFED SALMON WITH SHRIMP AND CRAB

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.

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.