Stuffed Salmon In Flaky Dough Food

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STUFFED SALMON IN FLAKY DOUGH



STUFFED SALMON IN FLAKY DOUGH image

Categories     Fish

Yield 8 servings

Number Of Ingredients 18

1 T unsalted butter
1/3 cup sliced shallots
1/2 lb wild mushrooms, thinly sliced (About 3 cups)
4 oz shrimp, peeled and cut into 1/2 inch dice
1/4 tsp black pepper
3 T chopped chives
2 1/2 lbs boneless skinless salmon
1 package store bought puff pastry
1 large egg
LEMON SAUCE
1 cup chocken stock, plus 1/2 cup
1/2 tsp potato starch
3 egg yolks from large eggs
1/4 tsp salt
dash cayenne pepper
2 T lemon juice
START PREP HERE
mushroom shrimp stuffing: Heat the T of butter in a skillet. When it is hot add the shallots. Saute for 1 min., until the shallots have softened, then add the mushrooms, and cook over med high heat until they have released their juice. When that juice has evaporated and the mixture starts sizzling, add the shrimp, and cook for 1 min., just long enough for the shrimp pieces to change color.

Steps:

  • Season with the pepper, salt, and chives. Cool. When ready to assemble the dish, line a large cookie sheet with parchment paper. Roll the dough into a 16" square. Cut a 16" long strip from the dough measuring 5" to 6" wide, and place it on the diagonal on the parchment paper. Place one of the salmon fillets on top and sprinkle it lightly with salt and pepper. Spread the cooled mushroom shrimp stuffing evenly on top, then cover the stuffing with the remaining salmon fillet. Take care to arrange the fillets so that the thinner part of the fillet on the bottom corresponds to the larger, thicker part of the fillet on top and the shape and thickenss are the same. Roll the remaining, wider strip of dough up onto your rolling pin, then unroll it on top of the second fillet. Brush off any flour from the surface of the dough, and press it all around the edges, so it conforms to the fish shape underneath. The large top layer of dough will stick around the edge to the layer of dough underneath. Press the two layers of dough gently around the edge so they adhere well together, then palce in the freeezer for about 10 min. to firm up the dough. Preheat the oven to 375F. After 10 min., remove the fish from the freezer, and trim the excess dough all around the edge to create a fish outline with dorsal fins as well as a tail from the extra dough around the salmon. Make a gill with a strip of the trimmed dough, and cut and position a round piece of dough for the eye. Break the whole egg into a small bowl, and remove about half the white. Beat the remaining egg in the bowl with a fork to make a wash for coating the "fish". Brush the salmon with the egg. Holding the tip from a pastry bag (large end down) at an angle, press it (FINISH IN INTRO ABOVE)

STUFFED SALMON WITH BALSAMIC BUTTER SAUCE



Stuffed Salmon with Balsamic Butter Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

1 pound jumbo lump crab meat
1 tablespoon mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon dry mustard
1 teaspoon seafood seasoning, such as Old Bay
1 teaspoon Worcestershire sauce
1 pound skinless Atlantic salmon or wild salmon fillet, cut into 4 pieces
1/4 pound Brie cheese, sliced
Salt and freshly ground pepper
1 bunch asparagus, trimmed
Salt and pepper
1 1/4 cups balsamic vinegar
1 1/2 tablespoons minced shallots
1 stick (8 tablespoons) salted butter, cut into 4 pieces
1 tablespoon olive oil
Wild rice, for serving

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 STUFFED IN PUFF PASTRY



Salmon Stuffed in Puff Pastry image

Salmon Is my Favorite so I can go on and on. You'll just have to try it!!!!!!! I've also added canned crab meat to the filling.

Provided by Rita1652

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 salmon fillets, check to make sure there no bones
1 (10 ounce) box of chopped spinach, defrosted and squeezed dry
1 onion, sliced
3 garlic cloves, diced sauted with onions and cooled
1 box of defrosted frozen puff pastry sheet
1 (10 ounce) can cream of mushroom soup
1 teaspoon curry
salt and pepper
Old Bay Seasoning

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.

BAKED STUFFED SALMON



Baked Stuffed Salmon image

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

1 (5 lb) salmon
1/2 cup flour
8 slices moist crumbed bread
1/4 cup butter
1 chopped sweet onion
3 tablespoons chopped fresh parsley
1/2 lb bacon (about 8 pieces)
1/2 lemon

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

PHYLLO-WRAPPED SALMON WITH LEEKS AND RED BELL PEPPER



Phyllo-Wrapped Salmon with Leeks and Red Bell Pepper image

Categories     Dairy     Fish     Pepper     Vegetable     Bake     Dinner     Seafood     Salmon     Leek     Bell Pepper     Fall     Phyllo/Puff Pastry Dough     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 9

8 tablespoons (1 stick) butter
4 cups matchstick-size strips red bell peppers (about 2 large)
2 cups matchstick-size strips leek (white and pale green parts only; about 1 large)
1/2 cup dry white wine
1 teaspoon dried crushed red pepper
1/2 cup thinly sliced fresh basil
1 teaspoon salt
12 sheets fresh phyllo pastry or frozen, thawed
6 5-ounce 6x2x1-inch skinless salmon fillets

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add bell peppers and leek and sauté until leek is tender, about 6 minutes. Add wine and crushed red pepper to skillet. Simmer until liquid evaporates, about 4 minutes. Remove skillet from heat. Cool vegetable mixture. Stir in basil and salt.
  • Preheat oven to 400°F. Melt remaining 6 tablespoons butter in small saucepan. Place 1 pastry sheet on work surface (keep remaining phyllo sheets covered). Brush with some of melted butter. Top with second pastry sheet; brush with melted butter. Place 1 salmon fillet crosswise on pastry sheet, 5 inches in from 1 short end. Top salmon fillet with 1/4 cup of vegetable mixture. Fold 5-inch section of pastry over salmon. Fold in sides. Roll up, forming rectangular packet. Transfer to heavy large baking sheet, vegetable side up. Brush packet all over with melted butter. Repeat with remaining pastry sheets, melted butter, salmon fillets and vegetables. (Can be prepared 6 hours ahead. Cover with plastic wrap and refrigerate.)
  • Bake salmon until pastry is pale golden and salmon is cooked through, about 35 minutes.

ROLLED STUFFED SALMON



Rolled Stuffed Salmon image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h20m

Number Of Ingredients 13

3 tablespoons unsalted butter
2 large leeks, white and pale-green parts only, chopped and washed well (3 1/4 cups)
1 bunch Swiss chard, tough stems trimmed, leaves chopped (6 cups)
Coarse salt and freshly ground pepper
1/2 cup plain Greek yogurt
2 tablespoons fresh lemon juice
1 tablespoon whole-grain mustard
1 tablespoon Dijon mustard
2 teaspoons minced garlic
2 teaspoons low-sodium soy sauce
2 1/4 pounds salmon fillet, preferably wild, skin removed
1/4 cup packed dill sprigs, plus 6 more sprigs for tops
Extra-virgin olive oil

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.

WRAPPED SALMON



Wrapped Salmon image

This is basically salmon Dijon, but with a twist. Very easy to make and delicious! Goes well with fresh steamed veggies and rice.

Provided by HEIDI S.

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 45m

Yield 4

Number Of Ingredients 6

4 (6 ounce) fillets salmon, with skin and bones removed
8 sheets phyllo dough
½ cup melted butter
salt to taste
ground black pepper to taste
4 tablespoons Dijon mustard

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut the filets into log shaped pieces, about 2 inches wide by 5 inches long, keeping the filet portions separate. Take 2 sheets of phyllo dough, placing one on top of the other, and brush lightly with melted butter, covering the one side completely.
  • Place a portion of salmon (6 ounces), on the edge, nearest you, of the phyllo dough. Sprinkle with salt and pepper to taste. Coat the portion of salmon with 1 tablespoon of Dijon mustard.
  • Fold the phyllo dough, nearest you, over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the center, and continue rolling up the dough. Brush all sides with butter, covering completely and place on a cookie sheet. Repeat steps for remaining portions of salmon.
  • Bake in preheated oven for 20 minutes or until phyllo dough is golden brown.

Nutrition Facts : Calories 573.7 calories, Carbohydrate 23.1 g, Cholesterol 135.7 mg, Fat 35.1 g, Fiber 0.7 g, Protein 38.8 g, SaturatedFat 17.2 g, Sodium 791.4 mg, Sugar 0.1 g

SEAFOOD-STUFFED SALMON FILLETS



Seafood-Stuffed Salmon Fillets image

You could get stuffed salmon from a big-box store, but my fillets are loaded with flavor from crab, cream cheese and savory herbs. We love them. -Mary Cokenour, Monticello, Utah

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 11

1-1/2 cups cooked long grain rice
1 package (8 ounces) imitation crabmeat
2 tablespoons cream cheese, softened
2 tablespoons butter, melted
2 garlic cloves, minced
1/2 teaspoon each dried basil, marjoram, oregano, thyme and rosemary, crushed
1/2 teaspoon celery seed, crushed
12 salmon fillets (8 ounces each and 1-1/2 inches thick)
3 tablespoons olive oil
2 teaspoons dill weed
1-1/2 teaspoons salt

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.

Nutrition Facts : Calories 454 calories, Fat 27g fat (6g saturated fat), Cholesterol 123mg cholesterol, Sodium 537mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 41g protein.

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