PAN-SEARED MEDITERRANEAN STUFFED SALMON
Great flavors added to salmon.
Provided by Clarkad11
Categories Main Dishes Seafood Main Dishes Salmon Salmon Fillet Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Make a horizontal slice in the center of each salmon fillet but do not cut all the way through.
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook uncovered until tender, about 40 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain thoroughly and transfer to a bowl.
- Add sun-dried tomatoes, artichokes, and feta cheese to the blanched spinach; mix to combine. Divide evenly and stuff into the salmon "pockets." Season fillets with garlic powder, salt, and pepper.
- Heat a cast iron skillet over medium heat. Place salmon fillets, skin-sides down, in the hot skillet and sear for 5 minutes. Gently flip and sear the other sides for 5 minutes. Flip again to finish cooking, about 5 minutes more.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 6.7 g, Cholesterol 110.5 mg, Fat 13 g, Fiber 2 g, Protein 45.5 g, SaturatedFat 4.5 g, Sodium 425.2 mg, Sugar 0.8 g
MEDITERRANEAN STUFFED SALMON
Stuffed salmon recipe with sun-dried tomatoes, feta, and spinach
Provided by Julia
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Give the sun-dried tomatoes a rough chop. Add sun-dried tomatoes to a small saucepan and heat over medium on the stove top. Once the sun-dried tomatoes are sizzling, add the baby spinach and cook until spinach is wilted. Remove pan from the heat, then stir in the feta cheese and sea salt. Set aside until ready to use.
- Place salmon fillets on a cutting board and slice in half hamburger-wise, leaving ¼" to ½" still attached.
- Brush salmon with avocado oil (or cooking oil of choice) and sprinkle with sea salt. Transfer salmon fillets on the parchment-lined baking sheet. Stuff the salmon with the filling mixture.
- Bake on the center rack of the preheated oven 25 to 30 minutes, or until salmon is cooked through.
- Serve with your favorite side dishes and enjoy.
Nutrition Facts : Calories 213 calories, Carbohydrate 5 grams carbohydrates, Fat 14 grams fat, Fiber 1 grams fiber, Protein 28 grams protein, ServingSize 1 of 4, Sugar 3 grams sugar, UnsaturatedFat 0 grams unsaturated fat
BAKED STUFFED SALMON
Being from the North West, I think it's almost a requirement to like salmon which I certainly do. This is one of my favorite recipes for salmon, very easy to make.
Provided by Kevin Young
Categories High Protein
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Dredge the salmon in flour, using more as needed to ensure even coverage.
- In a medium mixing bowl, combine crumbed bread, butter, onions, and the parsley and mix evenly.
- Stuff the cavity of the salmon with bread mixture, then close with toothpicks.
- In a baking dish large enough for the salmon to rest flat, lay half the bacon evenly on the bottom.
- Place the salmon on top of the bacon, and then place remaining bacon evenly over the salmon.
- Squeeze lemon juice evenly over the salmon.
- Bake 1 hour to 1 1/2 hour, depending on size of salmon (5 lb about 1 hour and fifteen minutes).
- Remove from oven and take out toothpicks.
- Cut salmon crosswise into about 2 inch pieces.
Nutrition Facts : Calories 816.1, Fat 39, SaturatedFat 12.9, Cholesterol 242.5, Sodium 851.8, Carbohydrate 28, Fiber 1.8, Sugar 2.3, Protein 83.8
MEDITERRANEAN STUFFED BELL PEPPERS
This dish may be your main entrée served with Pita bread or other Mediterranean flat bread. If it is your main entrée, you may wish to allow two pepper halves per person depending on their appetite size. It is beautiful served as part of a buffet and lends itself well to a Brunch, Lunch or Dinner party. Prepare ahead for those busy days and pop it into the oven 45 minutes before your family dinner time. A side salad goes well with the peppers.
Provided by Bergy
Categories Lunch/Snacks
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Bring the water to a boil, add the butter/margarine, stir to melt, stir in couscous, mix, cover and set aside for 5 minutes. After 5 minutes remove lid, stir to loosen the granules and allow it to cool before mixing it with the other ingredients.
- In a bowl combine all the ingredients except peppers and Parmesan cheese.
- Place the cut, cleaned peppers in a baking dish and fill the cavities with the stuffing.
- Cover with foil or a lid and place in preheated oven for 30 minutes, remove foil/lid, sprinkle with parmesan cheese.
- Return to oven for an additional 15 minutes.
- If not golden on top place under broiler for a minute or two but be careful that they don't burn.
Nutrition Facts : Calories 399.5, Fat 16.1, SaturatedFat 8.8, Cholesterol 41.9, Sodium 643.5, Carbohydrate 52, Fiber 7.5, Sugar 8.5, Protein 14
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