ROLLED STUFFED SALMON
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees. Melt butter in a large skillet over high. Add leeks; cook, stirring, until just golden, about 4 minutes. Add chard; season with salt and pepper. Cook, tossing, until wilted, about 3 minutes. Let cool.
- In a small bowl, whisk together yogurt, lemon juice, mustards, garlic, and soy sauce.
- Butterfly salmon by cutting horizontally through middle along one long side, leaving other side intact. Open flat, like a book. Flip salmon, skinned-side up; season with salt and pepper. Spread top with 1/4 cup yogurt mixture. Top with dill sprigs, then chard mixture.
- With a long side facing you, roll up salmon into a tight log. Secure with 6 pieces of kitchen twine, starting about 1 1/4 inches from end and spacing evenly. Cut salmon into 6 equal pieces, slicing between twine. Tuck a dill sprig under twine on each roll.
- Place rolls in a baking dish and drizzle with oil, rubbing to coat. Season with salt and pepper. Roast until salmon is opaque on outside but still pink inside, about 15 minutes. Serve, with remaining yogurt mixture alongside.
STUFFED SALMON ROLL WITH CREAMY LEMON BUTTER SAUCE
These are rich and delicious. I usually save up the skinny pieces of salmon when I buy a fresh piece of fish. I use the thick parts of the salmon for other dishes and then when I freeze the thinner pieces and when I get enough I make them into salmon rolls.
Provided by barbara lentz
Categories Fish
Time 35m
Number Of Ingredients 13
Steps:
- 1. Preheat oven 400 degrees. Gently pound down the salmon until they are about 1/8 inch thick.
- 2. In a bowl mix the breadcrumbs, oil, mustard, shallot lemon juice, capers, thyme and sage.
- 3. Take one piece of salmon and spread 1 tbsp of mayo on it. then spread about 2 tbsp. breadcrumb mixture over top. Roll up tightly and insert a toothpick to keep them from unrolling. Repeat with remaining salmon. Place on sprayed baking sheet and bake about 20 minutes.
- 4. Meanwhile make the sauce. Heat the wine and shallots together and bring to a boil. Let reduce until only about 2 tbsp liquid remain. Whisk in the butter one square at a time until all is incorporated. Whisk in the cream and lemon juice. Remove from heat stir in the capers.
- 5. Remove toothpick from salmon and serve with sauce drizzled over top
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
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
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