Salmon With Seafood Stuffing

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.

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.

STUFFED SALMON WITH BALSAMIC BUTTER SAUCE

Steps:

• For the crab cake mix: Gently mix the crab meat with the mayonnaise, lemon juice, mustard, seafood seasoning and Worcestershire sauce in a large bowl. Form four 4-ounce crab cakes.
• Preheat the oven to 475 degrees F.
• For the salmon: Make a small vertical pocket in each piece of salmon. Place a slice of Brie on the bottom of the pocket, top with 1 crab cake and another slice of Brie.
• Place the salmon in a large baking dish and add enough water to reach one-quarter of the way up the side of the salmon. Bake until pale and cooked through, 12 to 15 minutes.
• For the asparagus and sauce: Bring a large pot of salted water to a boil. Cook the asparagus just until crisp tender and bright green. Drain and plunge into an ice bath to stop the cooking.
• Put the vinegar and shallots in a saute pan and cook over medium heat until vigorously bubbling and reduced by three-quarters, about 2 minutes. Add a pinch salt and pepper, reduce the heat to low and slowly stir in the butter. If the sauce is too thin, continue to simmer over very low heat until desired thickness.
• In a second saute pan, heat the oil over medium-high heat until hot. Add the asparagus, season with salt and pepper and cook until warmed through. (The asparagus is already cooked so don't saute it too long.)
• Serve the salmon and asparagus over wild rice. Spoon over the sauce.

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 STUFFING

Steps:

• Prepare stuffing according to package directions. Gently stir in the crab, shrimp and lemon juice.

SALMON FILLET WITH SHRIMP AND CRAB STUFFING

Steps:

• Preheat oven to 350F degrees.
• Mix crab and shrimp in a small bowl, add cream cheese and mayo and stir. Fold in dill weed and chopped onion.
• Lay out salmon fillet. Pat dry with a paper towel and season to taste with salt and pepper.
• If the salmon is thick enough to cut a pocket into fillet then cut a pocket to place your stuffing. If it is a thin fillet, you place the stuffing in the middle and roll the fillet closed.
• Stuff equal amounts into each salmon fillet. Wrap tight with aluminum foil.
• Place in a coated baking dish.
• Bake for 20 minutes or until salmon is cooked to your desire.