Herb Cheese Stuffed Salmon Food

STUFFED EGGS WITH SMOKED SALMON AND HERB CHEESE

Steps:

• In 2-quart saucepan, place eggs in single layer. Cover with cold water at least 1 inch above eggs. Cover and heat to boiling; remove from heat. Cover and let stand 20 minutes; drain. Immediately run cold water over eggs or place them in ice water until completely cooled.
• Peel eggs; cut in half lengthwise. Slip out yolks and place in small bowl. Mash yolks with fork. Stir in mayonnaise and cheese.
• Reserve 2 slices of salmon for garnish. Coarsely chop remaining salmon; fold into yolk mixture. Fill egg whites with yolk mixture, heaping it lightly. Arrange on serving dish.
• Cut reserved salmon crosswise into 1/2-inch-wide strips, trimming to about 1 inch long. Loosely roll up pieces of salmon into rosebud shape. Place 1 rosebud on each egg.

BAKED HERB STUFFED SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C/gas 6).
• 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.
• 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.
• Bake in the preheated oven for about 20 minutes.

HERBED CHEESE STUFFED SALMON

Steps:

• 1. Thaw fish, if frozen. Rinse fish pat dry. Preheat oven to 425 degrees. Finely shred enough peel from lemon to make 2 teaspoons.,cut lemon in wedges and set aside.
• 2. In small bowl combine semisoft cheese and lemon peel. In top of each fillet, from about 1/2 inch from one edge, cut a pocket, taking care not to cut all the way through the fish. (If fish is thin, cut at an angle)
• 3. Spoon cheese mixture into pockets. Season fish with salt. Place in shallow baking pan. Set aside.
• 4. In small bowl combine bread crumbs, parmesan cheese,butter, and pine nuts; sprinkle over fillets, pressing lightly bake uncovered. about 14 minutes or until salmon flakes when tested with fork. Serve with lemon wedges.

GARLIC AND HERB CREAM CHEESE

Steps:

• Mix together the butter, cream cheese, Parmesan cheese, garlic, oregano, parsley, thyme, dill, basil, and pepper in a bowl until evenly combined. Chill in refrigerator overnight or 8 hours. This can be frozen for long-term storage.

GRILLED SIDE OF SALMON STUFFED WITH CREAMY CORN AND BACON

Steps:

• Add the bacon to a medium skillet and cook over medium-high heat until crispy, about 10 minutes. Transfer the bacon to a plate with a slotted spoon; reserve.
• Discard all but 1 tablespoon of fat from the skillet and reduce the heat to medium. Add half the shallots and cook, stirring often, until translucent and softened, about 5 minutes. Add the corn and continue to cook, stirring often, until heated through and translucent, about 5 minutes. Remove from the heat and stir in the cream cheese and 1 teaspoon salt until combined. Let cool to room temperature, about 45 minutes.
• Meanwhile, add the herbs, lemon zest and remaining shallots to a food processor and pulse until finely chopped. Add the butter and 2 teaspoons salt and pulse until well combined; set aside.
• Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Set the salmon on a cutting board. Use a knife to score the salmon down the middle lengthwise, halfway through its thickness. Working from the center line out toward the edges, cut thin flaps from the score to the edge, like a gatefold, then open them up. Spread half the herb butter on the salmon and spoon the corn mixture down the middle. Sprinkle the bacon on top, then fold the sides of the salmon up to cover the filling. Tie the salmon together in 6 places with butcher's twine. Spread the remaining herb butter on top and sprinkle generously with salt.
• Stack 3 sheets of heavy-duty aluminum foil that are 6 inches longer than the salmon and spray the top layer generously with nonstick cooking spray. Transfer the salmon to the middle of the foil and crimp the sides so they form a rim.
• Transfer the salmon on the foil to the indirect-heat side of the grill and cook, covered, until the salmon is cooked through and the stuffing is hot, about 25 minutes (depending on your grill). Move the salmon to the direct-heat side for 5 minutes to crisp the skin. Using heatproof gloves, carefully transfer the foil with the salmon to a platter for serving. Serve with lemon wedges.

HERBED CHEESE STUFFED SALMON

Steps:

• Thaw fish, if frozen. Rinse fish; pat dry. Preheat oven to 425.
• Finely shred enough peel from lemon to make 2 teaspoons; cut lemon in wedges and set aside.
• In small bowl combine semisoft cheese and lemon peel.
• In top of each fillet, from about 1/2 inch from one end, cut a pocket, taking care not to cut all the way through the fish. (If the fish is thin, cut into the fish at an angle).
• Spoon cheese mixture into pockets. Season fish with salt Place in baking pan and set aside.
• In small bowl combine bread crumbs, parmesan cheese, butter and pine nuts; sprinkle over fillets, pressing lightly.
• Bake, uncovered, about 14 minutes or until salmon flakes when tested with a fork. Serve with lemon wedges.

STUFFED SALMON

Steps:

• This recipe works great as a stand-alone dish, but also as a component in Jamie's Sunny Gathering from Together - see the full collection of menus here.
• GET AHEAD You can prep this on the day, if you prefer. Put the capers into a small bowl, then tear in the anchovies and strip in the rosemary leaves. Squash and destone the olives, tearing the flesh into the bowl, then finely slice and add the chilli. Finely grate over the lemon zest, squeeze in the juice, add 2 tablespoons of olive oil, and mix well. Cover and refrigerate overnight.
• ON THE DAY Place the salmon skin side down in the middle of your largest roasting tray and use the tip of a small sharp knife to make deep cuts into the flesh at 3cm intervals. Now stuff each cut, using the knife to help you. I start by dividing up the olives and anchovies, then add the rosemary, chilli and capers. Take your time and enjoy the process. Sprinkle any excess around the salmon.
• TO SERVE Preheat the oven to 180°C/350°F/gas 4. Roast the salmon at the bottom of the oven for 20 minutes. Let it rest for 10 minutes, then serve.

HERB CHEESE STUFFED SALMON

Steps:

• Thaw fish, if frozen. Rinse fish & pat dry. Pre heat oven to 435 degrees. Finely shred enough peel from lemon to make 2 tablespoons. Cut lemon in wedges ans set aside. In small bowl combine semisoft cheese and lempn peel. In top of each filet, from about 1/2 inch from one edge, cut a pocket, taking care not to cut all the way through the fish. Spoon cheese mixture into pockets. Season fish with salt. Place in a shallow baking pan. Set aside. In small bowl combine bread crumbs, parmesan cheese, butter and pine nuts. Sprinkle over filets, pressing lightly. Bake, uncovered, about 14 minutes or until salmon flakes when tested with fork. Serve with lemon wedges.

GARLIC HERB CHEESE STUFFED MUSHROOMS

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine the cheese spread, cream cheese, and 1/2 package of Parmesan cheese in a bowl until well blended; cover and refrigerate.
• Place the olive oil in a bowl. Dip each mushroom in the oil, covering entirely. Place the mushroom face down on a baking sheet lined with parchment paper. Cover mushrooms with another sheet of parchment paper.
• Bake in the preheated oven until tender, about 12 minutes. Remove from oven and allow mushroom to cool slightly. Line the baking sheet with a clean sheet of parchment paper. Over-stuff each mushroom cap with the prepared cheese mixture and arrange on the baking sheet.
• Return the baking sheet to the oven, and continue baking until the cheese is melted, about 12 minutes more. Sprinkle with the remaining 1/2 package Parmesan cheese before serving.

SALMON STUFFED WITH GOAT CHEESE

Steps:

• 1. Line a lipped cookie sheet with tin foil. Drizzle a small amount of olive oil on foil. Sprinkle salt on both sides of salmon and rub in. Let sit for a few minutes. Then rinse well with cold water. Dry well with paper towels. Place salmon on the foil, skin side down. Cut slits in the fish flesh at about 2 inch intervals ( do not cut through to the skin). Slice goat cheese into 1/2 - 3/4 inch slices then cut the slices in half. Place the 1/2 moon slices in the slits all across the salmon herb side up.Spread the mustard over top of salmon and cheese. Cover with foil and seal to baking sheet. Place in a 350 oven for 15 - 20 minutes/ Serve hot or at room temperature.
• 2. To make individual portions slice 1/2 way between cheese sections. Enjoy This is just delicious. I serve this with roasted rosemary potatoes and a tossed salad

BAKED HERB STUFFED SALMON

Steps:

• Preheat the oven to 200 C/400 F/gas 6.
• (If necessary -- cut 5 lengths of string and lay them out on the work surface next to one another, leaving gaps in between.) Sprinkle salt and pepper over the work surface, and drizzle with olive oil. Lay 1 salmon fillet, skinned 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 and dill , broken up.
• Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place one fillet on top of the other, thin end to thick, (if necessary 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.
• Bake in the preheated oven for about 20 minutes.