Salmon Stuffed Peppers Food

SHEET PAN SALMON AND BELL PEPPER DINNER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
• Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
• Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
• Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
• Serve with lemon slices and remaining sauce.

SALMON STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds. Cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; set aside., Broil salmon 4-6 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Discard bones and skin. Flake fish with a fork; set aside., In a large skillet, combine the broth, leek, jalapenos, cilantro, Worcestershire sauce, tarragon, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until the liquid has evaporated., Stir in the hot rice, tartar sauce and sour cream. Fold in salmon. Spoon into peppers. Place in an ungreased shallow baking dish. Sprinkle with Parmesan cheese. , Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot.

BAKED TOMATOES STUFFED WITH SALMON, GARLIC & CAPERS

Steps:

• Drain the capers if packed in vinegar; soak, rinse, and drain if packed in salt.
• Chop them fine.
• Turn the oven on to 400.
• Remove the salmon's skin, any loose membranes, and carefully pick out all bones.
• Cut the fish into very small diced pieces and put in a bowl together with 2 1/2 tablespoons of olive oil, the chopped parsley, garlic, capers, 1 tablespoon of bread crumbs, salt and several grindings of black pepper.
• Toss thoroughly.
• Wash the tomatoes, cut them horizontally in half, and scoop out all the seeds and the centers to make a cup-like hollow.
• Pat the inside of the tomatoes with a paper towel to soak up excess juice, then stuff them with the salmon mixture, pressing it down lightly as you do so.
• There should be enough to form a mound.
• Sprinkle the tops with the remaining bread crumbs and drizzle with remaining olive oil, holding back a few drops of the olive oil to grease the bottom of a baking pan.
• Place the tomatoes on the baking pan and bake in the upper level of the preheated oven for 30-35 minutes or until the salmon stuffing has formed a light golden crust.
• Serve not piping hot, but lukewarm.
• They are also good later, at room temperature.

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.

CREAM CHEESE STUFFED BABY BELL PEPPERS WITH SALMON

Steps:

• Stir together the softened cream cheese, yogurt, sliced salmon, and parsley. Set aside.
• Gently cut the pepper tops off, remove the seeds if any, and fill with cream cheese mixture. Place the pepper hats back on.
• Drizzle with homemade balsamic glaze and serve!

SALMON STUFFED IN PUFF PASTRY

Steps:

• Roll out pastry slightly and cut each in half.
• Season each salmon with salt, pepper and Old bay seasoning.
• Place one salmon fillet on each pastry.
• Then place 1/4 of the onions, garlic and spinach on top of each salmon.
• Wrap up pastry over salmon twist and seal.
• Bake in a 425 degree pre heated oven for 15 to 20 minutes.
• Heat can soup with curry. Adding water to thin to consistency you like.
• Place soup on bottom of plate then place Puffed pastry with salmon fillets on top.
• Serve with plain Jasmine Rice.