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 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.
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 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
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