Stuffed Salmon Recipe Biography
Source(google.com.pk)
Recipe 1: Roasted Salmon Stuffed with Spinach, Feta and Ricotta
Ingredients:
1 (2-pound) center-cut boneless, skinless salmon fillet
1 cup crumbled feta cheese
1 cup ricotta cheese
1/2 teaspoon fine sea salt, divided
1/2 teaspoon ground black pepper, divided
1 tablespoon Dijon mustard
1 cup packed baby spinach, divided
2 teaspoons extra-virgin olive oil, plus more for baking sheet
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh oregano
Method:
1. Preheat the oven to 450°F. Butterfly salmon fillet through the center, without cutting all the way through, so that it lays open flat in one large piece like a book. Turn salmon over so skin side is facing up and place on a clean work surface. In a bowl, mash together feta and ricotta until well blended.
2. Season salmon with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper, then spread fillet with mustard. Arrange half of the spinach on top, leaving a 1-inch border around the edges. Evenly dot cheese mixture on top of spinach, then top with remaining spinach. Starting from one of the long sides, gently roll up salmon and tie snugly with cooking twine at 1-inch intervals.
3. Gently transfer salmon to an oiled baking sheet. Brush top and sides of salmon with oil and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Scatter dill and oregano over top and sides. Roast until salmon is just cooked through, about 20 minutes. Let rest for 5 minutes, then carefully transfer to a serving platter, remove and discard the twine and serve.
Recipe 2: Crab-Stuffed Salmon
Ingredients:
1/2 Lemon
16 oz Lump Crab Meat
3 cloves Garlic, minced
3 Tbsp Parsley, minced
1 tsp Salt
1 tsp Black Pepper
24 oz Wild Caught Salmon Filet, 4, 6 oz filets
Process:
1. Preheat oven to bake at 400°F.
2. In a small bowl, season crab meat with minced garlic, parsley, the juice of half of a lemon, salt, and pepper.
3. Slice salmon filet lengthwise down the center to create a space for stuffing.
4. Stuff salmon with seasoned crab meat, using about 1/4 cup of crab per salmon filet.
5. On a broiling pan, bake salmon for 18 minutes at 400°F.
6. Switch to broil, move rack to the top layer, and broil salmon at 500°F for an additional 5 minutes.
Recipe 3: Crabmeat Stuffed Salmon
Ingredients:
1/2 pound imitation crabmeat, flaked
1/2 cup Italian breadcrumbs
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon chopped fresh parsley
1/4 cup (1/2 stick) butter, melted
6 (6-ounce) salmon fillets
preparation:
1. Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
2. In a medium bowl, combine all ingredients except salmon; mix well and set aside.
3. Cut a slit lengthwise 3/4 of way through each salmon fillet. Evenly divide stuffing into each slit and place on prepared baking sheet.
4. Bake 15 to 20 minutes, or until fish flakes easily.
Recipe 4: Baked Herb Stuffed Salmon
Ingredients:
Sea salt and freshly ground black pepper
Extra-virgin olive oil
2 medium salmon fillets, about 2 1/2 pounds (1.1 kilograms) skin on, scaled and pinboned
2 lemons
Bunch fresh marjoram
Bunch fresh dill
Bunch fresh basil
Handful stoned black olives
Bunch flat-leaf parsley
Directions:
1. Preheat the oven to 400 degrees F (200 degrees C/gas 6).
2. 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.
3. 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.
4. Bake in the preheated oven for about 20 minutes.
Recipe 5: Stuffed Whole Wild Salmon
Ingredients:
6 garlic cloves, thinly sliced
2 serrano chiles, thinly sliced crosswise
1 medium red onion, thinly sliced
1 whole orange, thinly sliced
1 whole lemon, thinly sliced
1/2 small fennel bulb, cored and very thinly sliced
2 tablespoons pure ancho chile powder
3 tablespoons extra-virgin olive oil, plus more for rubbing and serving
One 8- to 9-pound whole wild salmon, scaled and cleaned
Salt and freshly ground pepper
Preparation:
1. Preheat the oven to 425°. In a large bowl, toss the garlic, chiles, onion, orange, lemon, fennel, 1 tablespoon of the chile powder and the 3 tablespoons of olive oil. Lay the salmon diagonally on a very large rimmed baking sheet. Season the cavity of the salmon with salt and pepper. Stuff the salmon with the tossed aromatics. Tie the salmon with kitchen string at 3-inch intervals. Rub the salmon all over with olive oil, season with salt and pepper and sprinkle with the remaining 1 tablespoon of chile powder. Wrap the head and tail with foil if they touch the side of the oven.
2. Roast the salmon on the bottom rack of the oven for about 1 hour, until just cooked through and an instant-read thermometer inserted into the thickest part registers 135° to 140°. Remove the salmon from the oven and preheat the broiler. Set the rack 6 inches from the heat source. Broil the salmon for about 3 minutes, until it is richly browned.
3. With 2 forks, carefully lift off the salmon skin from the top side and reserve. Lift the flesh from the top side of the salmon and transfer to a platter. Lift the skeletal bone from the salmon and discard. Carefully pour off the pan juices into a bowl. Cut the second side of the salmon into sections and transfer to the platter. Discard the aromatics. Serve the salmon with the pan juices, crispy skin and olive oil.
Recipe 6: SHRIMP & SPINACH STUFFED SALMON
INGREDIENTS:
2 -250g (1/2 lb) salmon fillets
150g (5oz) raw tiger or white shrimp, cleaned and chopped
3 green onions, chopped
6 mushrooms, chopped
2 cups (packed) spinach, chopped
1/4 cup macadamia nuts, toasted and chopped
1/4 tsp Himalayan salt
1/4 tsp freshly cracked black pepper
few gratings whole nutmeg
1/4 cup paleo mayo
INSTRUCTIONS:
1. Melt a little bit of cooking fat in a skillet set over medium heat and cook the green onions and mushrooms, salt and pepper until the onions mushrooms are soft and golden, about 3-4 minutes.
2. Add macadamia nuts and continue cooking until they get slightly toasted, 1 or 2 minutes, then throw in spinach and cook until wilted, about 30 seconds.
3. Now throw in the chopped shrimp and cook stirring until they turn opaque, about 1 minute.
4. Set aside to cool for 5-10 minutes, then stir in nutmeg and mayo.
5. Make an incision lengtwhise in salmon fillets, without going all the way through. The skin has to remain intact.
6. Sprinkle with salt and pepper and divide the stuffing between the fillets, packing as much as you can down the incisions you just made and mounding the rest on top of the fillets.
7. Melt a little bit more cooking fat in a heavy skillet set over high heat (cast iron preferred) and when the pan is scorching hot, delicately add the stuffed salmon fillets, skin side down.
8. Cook uncovered for about 1 minute to sear the skin nice and good.
9. Lower heat to low, cover and cook for about 5-8 minutes, depending on thickness and desired level of doneness, until salmon turns opaque.
10. Transfer to oven and set to broil for about 2-3 minutes, until top turns golden and starts to bubble.
Recipe 7: Sara's Soy Marinated and Cream Cheese-Stuffed Salmon
Ingredients:
1 cup low sodium soy sauce
3 tablespoons honey
2 tablespoons whole grain Dijon mustard
1 teaspoon ground ginger
4 cloves garlic, minced
1/2 teaspoon red pepper flakes, or to taste
4 (8 ounce) salmon fillets or steaks
3/4 cup cream cheese, softened
3 green onions, finely chopped
1/2 teaspoon whole grain Dijon mustard
1/2 cup teriyaki sauce
1 tablespoon sesame seeds
Directions:
1. Stir together the soy sauce, honey, 2 tablespoons mustard, ginger, garlic, and red pepper flakes in a medium bowl. Arrange the salmon fillets in a shallow dish. Pour the marinade over the salmon, turning fillets to coat both sides. Cover, and refrigerate for 20 to 30 minutes.
2. Meanwhile, make the salmon stuffing by combining the cream cheese, green onions, and 1/2 teaspoon mustard in a small bowl. Refrigerate until ready to cook the salmon.
3. Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with foil, and lightly grease foil.
4. Remove salmon from marinade. Cut a slit in the thickest part of each fillet to make a small pocket. Spoon cream cheese mixture into the pocket. Place salmon in prepared baking dish.
5. Cook salmon in preheated oven for 10 to 15 minutes. Remove from oven; spoon teriyaki sauce over fillets and sprinkle with sesame seeds. Reduce heat to 300 degrees F (150 degrees C). Cook until fish is easily flaked with a fork, about 5 minutes more.
Stuffed Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Stuffed Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Stuffed Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Stuffed Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Stuffed Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Stuffed Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Stuffed Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Stuffed Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Stuffed Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Stuffed Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
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