Stuffed Salmon Recipes 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:
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.
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.
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: Baked Salmon Stuffed with Mascarpone Spinach
ingredients:
1 10-ounce bag fresh spinach leaves
1/2 cup cream cheese (about 4 ounces), room temperature
1/2 cup mascarpone cheese,* room temperature
Pinch of ground nutmeg
8 6- to 8-ounce salmon fillets with skin (each about 1 inch thick)
Olive oil
2 2/3 cups fresh breadcrumbs from French bread with crust
1/2 cup (1 stick) butter, melted
1/2 cup freshly grated Parmesan cheese
preparation:
Cook spinach in large pot of boiling water just until wilted, about 30 seconds. Drain; rinse with cold water. Squeeze spinach dry, then finely chop. Place in small bowl. Mix in cream cheese, mascarpone, and ground nutmeg. Season to taste with salt and pepper. Cut one 3/4-inch-deep, 2 1/2-inch-long slit down center of top side of each salmon fillet, forming pocket for spinach mixture. Fill each slit with spinach mixture, dividing equally among salmon fillets. (Can be made 4 hours ahead. Cover and chill.)
Preheat oven to 450°F. Brush rimmed baking sheet with olive oil. Sprinkle salmon fillets with salt and pepper. Mix breadcrumbs, melted butter, and Parmesan cheese in medium bowl. Top each salmon fillet with breadcrumb mixture, pressing to adhere. Place salmon fillets, skin side down, on prepared baking sheet. Bake salmon until opaque in center, about 12 minutes. Transfer to plates and serve.
Recipe 3: Spinach-Stuffed Baked Salmon
Ingredients
1 teaspoon olive oil
2 ounces spinach
1 teaspoon grated lemon zest
1/4 cup chopped roasted red bell peppers, rinsed and drained if bottled
1/4 cup fresh basil, coarsely chopped
2 tablespoons chopped walnuts Cooking spray
4 salmon fillets (about 4 ounces each), rinsed and patted dry
2 tablespoons Dijon mustard (lowest sodium available)
2 tablespoons plain dry bread crumbs (lowest sodium available)
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon garlic powder
1/8 teaspoon pepper
Preparation:
In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the spinach and lemon zest for 2 minutes, or until the spinach is wilted, stirring constantly. Transfer to a medium bowl. Stir in the roasted peppers, basil, and walnuts. Let cool for 5 minutes.
Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.
Cut a lengthwise slit in the side of each fillet to make a pocket for the stuffing. Be careful to not cut through to the other side. With a spoon or your fingers, carefully stuff a scant 1/2 cup spinach mixture into each fillet. Transfer to the baking sheet. With a pastry brush or spoon, spread the mustard over the fish.
In a small bowl, stir together the remaining ingredients. Sprinkle over the fish. Lightly spray the top with cooking spray.
Bake for 12 to 13 minutes, or until the fish is the desired doneness and the filling is heated through.
Recipe 4: Stuffed Baked Salmon
INGREDIENTS:
2 tablespoons olive oil, plus more for greasing foil
2 cloves garlic, crushed
100 grams (4 ounces) mushrooms, sliced
1/2 red bell pepper, sliced
100 grams (4 ounces) Swiss chard, torn into pieces
1 tablespoon chopped fresh thyme
Zest and juice of 1/2 lemon
Salt and freshly ground black pepper
Two 250-gram (9-ounce) fresh salmon fillets, skin off
140 grams (5 ounces) sugar snaps
DIRECTIONS:
Preheat the oven to 200 degrees C (390 degrees F) and line a baking sheet with greased foil.
Heat the oil in a large skillet and saute the garlic for a minute. Add the mushrooms and peppers and cook until slightly soft. Add the Swiss chard, thyme and lemon zest and cook until wilted. Season with salt and pepper and leave to cool slightly.
Make a lengthwise slit in the fish fillets (keeping both ends intact) to make room for the stuffing. Stuff half of the stuffing into each fillet and place on the prepared baking sheet. Bake for 10 minutes. Add the sugar snaps and bake until the fish flakes easily when tested with a fork, for a further 2 minutes of cooking; the fish should still be pink inside.
Transfer to a serving platter and finish with a squeeze of lemon juice.
Recipe 5: CRAB STUFFED SALMON
Ingredients:
2 8 oz. salmon fillets
1 cup lump crab meat
3 garlic cloves, minced
2 tablespoons parsley, minced
Juice from 1 lemon
Salt and pepper, to taste
DIRECTIONS:
In a medium bowl, combine the crab meat, parsley, lemon juice, and garlic. Season with salt to taste, and bam. You've got crab stuffing.
Cut a slit down the middle of each fillet. You don't want to go all the way through, maybe leave anywhere between 1/4 to 1/2 inch on the bottom.
Place about 1/2 cup of the stuffing in the slit (and on top of the salmon).
Preheat oven to 375 F.
Place the salmon on a baking sheet and bake for about 18-20 minutes, or until at your desired doneness.
Recipe 6: Mushroom Stuffed Salmon Fillet
Ingredients:
2 lbs boneless skinless salmon fillets
8 ounces cremini mushrooms (thinly sliced)
1 tablespoon butter
2 tablespoons olive oil
1 onion (diced)
1 garlic clove (minced)
1 cup white bread cubes (one slice)
1/2 cup aged cheddar cheese (grated)
1/4 teaspoon thyme
salt
pepper
Directions:
1 Rince salmon filet with water and pat dry.
2 With a knife, make an incision lengthwise through the filet in order to create a pocket for the stuffing.
3 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.
4 Season with thyme, salt and pepper.
5 Remove from heat, drain any excess liquids from the sauted mushrooms, chop the cooked mushrooms in small pieces.
6 Add bread and cheese to mixture.
7 With a spoon, gently fill the cavity with the mixture.
8 With remaining tablespoon of oil, coat the outside of the filet, add salt & pepper to taste.
9 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.
10 Gently slice each portion and serve with any white sauce such as bechamel or hollandaise sauce (I used an envelope sauce mix).
Recipe 7: WHOLE STUFFED SALMON
Ingredients:
6-8 lb. whole salmon
1/2 med. onion, minced
1 carrot, minced
2 stalks celery, minced
8 tbsp. butter
1 c. sliced mushrooms
1 c. coarsely chopped water chestnuts
2 c. Seasoned Cornbread Dressing
1/2 c. minced parsley
1 c. water
1 c. chicken broth
1/2 tsp. tarragon
1/2 tsp. basil
1/4 tsp. rosemary
Pinch of sage
Salt & pepper
Preparation:
Saute onion, carrot and celery in butter over medium heat for 5 minutes, then add mushrooms, water chestnuts and parsley. Saute 2-3 minutes longer until mushrooms are limp. Pour in 1 cup water and broth, then cook it down, uncovered, until liquid is reduced to 1 cup. Add spices and salt and pepper to taste. Stir in corn bread dressing. Mix until all liquid is absorbed. If corn bread is not moist enough, add more broth and water, then stuff fish and truss with rings and dental floss or sew the sides closed.
Salt and pepper the salmon. Place a large piece of heavy duty foil on a flat baking sheet and lay the fish on it. Brush salmon with melted butter and before wrapping, pour 1/4 cup broth around the fish. Preheat the oven to 425 degrees. Double fold edges of foil to seal in moisture, then bake, allowing 5 minutes for heat to penetrate foil and 10 minutes per inch thickness of fish. Remove cooked fish from the oven, open foil and let it rest for several minutes before serving.
Recipe 8: Whole roasted stuffed salmon with basil mayonnaise
Ingredients:
1 x 3kg salmon, scaled and gutted
salt and freshly ground black pepper
2 tablespoons olive oil plus extra for drizzling over the fish
400g Portobello mushrooms, wiped clean, stems discarded and finely chopped
2 cups fresh breadcrumbs
1 clove garlic, finely chopped
1/2 cup packed flat-leafed parsley, finely chopped
finely grated zest and juice of 2 lemons
100g water chestnuts, finely chopped
Preparation:
Wash and dry the salmon thoroughly, removing any remaining scales. Remove the fins and trim the tail. Season the cavity with salt and pepper then place on a foil-lined baking tray.
In a large sauté pan heat the oil then add the mushrooms and cook until all liquid has disappeared. Add the crumbs and mix well. Add the garlic, parsley and lemon zest. Cook for 1 minute.
Remove from the heat, add the water chestnuts and juice of 1 lemon. Season to taste and allow to cool. Stuff loosely into the salmon cavity. There will be extra stuffing; wrap it in foil and bake alongside the salmon. Drizzle olive oil and the juice of the remaining lemon over the fish. Season with salt and pepper.
Preheat the oven to 200°C. Allow 10 minutes cooking time per 2cm thickness (measure the thickest part of the salmon) plus an extra 15 minutes to ensure the stuffing is heated through. To check that it is cooked, plunge a sharp knife into the thickest part of the salmon; there should be very little resistance from the flesh. A chef’s trick is to leave the knife in the flesh for 20 seconds, remove and touch the knife tip to your lips; if it is cold then your salmon needs a little more cooking.
Allow the salmon to rest for at least 10 minutes before serving. Use the foil to help place the salmon on a platter then remove the foil. If you like you can remove the skin. Cut portions from the upper side of the salmon. You should then be able to remove the tail, central bone and head in 1 piece, revealing the other side.
Mayonnaise made by hand has a sublime texture that mayonnaise made in a food processor cannot match. Pounding the basil creates uneven flecks in the mayonnaise, while whisking by hand makes for a stiffer and airy mayonnaise. With many extra hands around, Christmas is the perfect time to try it. I like to use a high-quality extra virgin olive oil; however, if you prefer a milder mayonnaise, substitute half or all of the olive oil for canola oil.
Pound the basil in a mortar with the garlic and a little sea salt until you have a smooth paste. Add a little lemon juice (about 1 teaspoon) to stop the basil discolouring. Place in a large bowl and whisk in the egg yolks until creamy.
Add the oil drop by drop, whisking the entire time, until the eggs and oil start to emulsify, becoming thick and creamy. Then you can add the oil in a stream until all the oil is incorporated. The mayonnaise should be very thick. Add a little more lemon juice if needed and season to taste. If you prefer a looser mayonnaise add a little water to thin it down.
Recipe 9: Garlicky Spinach Stuffed Salmon
Ingredients:
1 each Spinach, baby, fresh, 10 oz bag washed and chilled
1/4 cup Light cheddar cheese, shredded
1/2 teaspoon Minced garlic
4 each Inspirations Center Cut Salmon Portions, 6 ounces
2 each Scallions
1 teaspoon Hannaford Inspirations Garlic Dipping Oil
1/2 teaspoon Inspirations Monterey Citrus Pepper Rub
1 teaspoon Parmesan cheese, shredded
Directions:
1. Preheat oven to 350F. Spray a9-inch square pan with vegetablecooking spray.
2. Over the sink, place spinach in asieve and press down to squeeze out asmuch water as possible. Place squeezedspinach in a medium bowl. AddNeufchatel cheese, garlic, and scallionsand stir to mix well; set aside.
3. Using a sharp knife, cut each filletin half crosswise, making two piecesof approximately equal size. Placeone salmon piece in the baking dish.Spread a quarter of the spinach mixtureon the salmon piece, then topspinach with the other half of the salmonfillet, arranging the fish so that the thinparts of the fillet are balanced with a thickerpart on top. (Don't put two thin parts togetheror the end product will be lopsidedand may cook unevenly.) Repeat withremaining fillets until all four are stuffed.
4. Brush the top of each portion with 1.4 tsp.of the garlic oil, then sprinkle with a pinchof the rub and 1.4 tsp. Parmesan cheese. Bakefor 22 to 25 minutes, or until fish is cookedthrough. Fish should be just barely opaque;it will continue cooking for a few minutes.Let rest 5 minutes, then serve.
Recipe 10: PLESHETTE'S CRAB STUFFED SALMON
Ingredients:
1 lb Fresh Salmon, cut in 4 pieces
3 Tbsp Sorrento Lemon Olive Oil
1 Tbsp Chesapeake Bay Seasoning
Maui Onion Sea Salt, to taste
8 oz Crab Meat
? cup Panko Bread Crumbs
2 Tbsp Sorrento Lemon Olive Oil
2 Tbsp Butter, unsalted softened
2 Tbsp Scallions, chopped
2 Small Chile Peppers Medium Heat, chopped
1 Tbsp Asian Fried Garlic
1 tsp Chesapeake Bay Seasoning
Directions:
Preheat oven to 380 degrees F. Cut(slits) pockets in the middle of salmon filets about 3/4 of the way. Drizzle olive oil on both sides of salmon pieces. Rub chesapeake bay seasoning on salmon filets, and salt to taste.
Combine stuffing ingredients together in a mixing bowl. Stuff salmon pockets with crab stuffing and place on oven proof pan. Add butter to pan and drizzle a little olive oil on top of salmon. Bake for 15-20 minutes or until fish is done.
Stuffed Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Stuffed Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Stuffed Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Stuffed Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Stuffed Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Stuffed Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Stuffed Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Stuffed Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Stuffed Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Stuffed Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
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