Rolled Stuffed Salmon Food

ROLLED STUFFED SALMON

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.

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.

SALMON WITH SEAFOOD STUFFING

Steps:

• Saute celery, onions, garlic, and margarine till translucent.
• Add shrimp and crab and cook 1-2 more minutes.
• Stir in peppers, boil, and salt.
• fold in croutons and bread crumbs.
• Lay out the salmon and squeeze the lemon over the top and lightly salt.
• Place 1/2 of stuffing in the middle of each salmon.
• Roll the salmon up and tie w/ kitchen string.
• Place in a baking dish and cook at 425° for about 25 minutes. Watch carefully and do not over cook or it will be dry.
• If you've cooked it with the scales still on, simply peel them off easily after removing from oven.

SEAFOOD-STUFFED SALMON FILLETS

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.

GRILLED STUFFED SALMON

Steps:

• Remove head and tail from salmon if desired. Sprinkle the cavity with 1 teaspoon each salt and pepper. , In a large bowl, combine the stuffing cubes, carrots, mushrooms, onion, parsley, 1/4 cup butter, egg substitute, 4-1/2 teaspoons lemon juice, garlic and remaining salt and pepper; stuff cavity. Secure with metal skewers. Drizzle salmon with oil. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Prepare grill for indirect heat using a drip pan. Place salmon over drip pan and grill, covered, over indirect medium heat for 40-50 minutes or until fish flakes easily with a fork and a thermometer reads 165° for stuffing., In a small bowl, combine remaining butter and lemon juice. Serve with salmon.,

STUFFED SALMON

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.

BAKED STUFFED SALMON

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.

STUFFED SALMON WITH SHRIMP AND CRAB

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.

SPINACH & DILL STUFFED SALMON WELLINGTON

Steps:

• Preheat oven to 220ºC (425ºF). Squeeze moisture from spinach, discarding liquid. Finely chop the spinach. In large bowl, beat 1 egg with the cream cheese until smooth. Mix in spinach, Parmesan, garlic, dill, mustard, lemon zest, lemon juice, salt and pepper. Cut across the fillet to divide it into 2 portions of equal length. Pat dry with paper towel. Place 1 sheet puff of pastry on parchment-lined baking sheet. Separate remaining egg (reserve egg white for another use); beat yolk with 1 tbsp (15 mL) water; Brush 1-in (2.5-cm) border around edges of pastry. Place 1 piece of salmon in centre of pastry. Spread half the spinach mixture on the salmon. Top with second piece of salmon. Spread remaining spinach mixture on top of fish. Cover with second sheet of puff pastry. Pressing out any air pockets, seal top and bottom pastry sheets around edges. Trim excess pastry around bottom sheet. Roll and crimp sealed edges. Brush pastry with remaining egg wash. Use the tip of a paring knife to score diagonal lines across surface of pastry (when the pastry puffs up during baking, score lines will reveal as lighter colour than eggwashed pastry.) Cut 3 vent holes on top. Bake 35 to 40 min., until pastry is golden brown. The temperature of the salmon should register 70˚C (158˚F) on an instant-read thermometer. Let stand 10 min. before slicing and serving with lemon wedges. Recipe Tips: Alternatively, use 1 pkg (397 g) unrolled puff pastry and roll into two 10-in. (25-cm) squares on lightly floured work surface. Ask at the fish counter to have skin removed from salmon fillet to save on prep time at home.