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
ENDIVE STUFFED WITH GOAT CHEESE AND SMOKED SALMON AND CHEESY CHICKEN BON-BONS
The goat cheese base is a favorite go-to of mine for several different appetizers or party starters. It works well for sweet or savory dishes and you can do so many different variations; it works for almost any occasion. You can stuff it into endive or roll it into "truffles"... either way, it is an easy, delicious appetizer that will always impress your guests. For the kids, increase the amount of cream cheese. The Cheesy Chicken Bon-Bons are a great dish for kids as it includes some of their favorites: chicken, ranch dressing and an animal cracker coating. You can substitute canned chicken for fresh and prepared ranch dressing if you don't have time to make everything from scratch.
Provided by Martie Duncan, Food Network Star Season 8 Finalist
Categories appetizer
Time 1h30m
Yield 2 dozen endive bites and 10 to 12 bon-bons
Number Of Ingredients 30
Steps:
- For the goat cheese filling: Mix the goat cheese, 1/2 cup of the cream cheese, the cream, lemon zest, 2 tablespoons lemon juice, vinegar, 2 tablespoons salt and pepper in the bowl of a mixer with a paddle attachment. Mix on medium-low speed until well blended and creamy. Remove half of the goat cheese filling to a separate bowl and add in the remaining 1/2 cup cream cheese. Set aside and chill for the cheesy chicken bon-bons.
- For the salmon stuffed endive: Add the salmon, the remaining 1 tablespoon lemon juice, the dill and parsley to the first half of the goat cheese filling. Mix to combine well. Check the seasoning; you may want to add some salt or pepper but that will depend on the flavor your salmon has.
- Transfer the filling into a zip-top bag and cut the tip to make a medium opening, or use a pastry bag with a medium tip. The filling is dense so you need a larger opening to pipe it. You can also use a spoon to fill the endive but piping is faster. Pipe the mixture onto the tip of the endive. Keep the endive chilled until serving time.
- To serve, garnish with a bit of lemon zest, a sprinkle of toasted almonds and a bit of the salmon roe if using on top.
- For the chicken bon-bons: Preheat the oven to 400 degrees F. Put the chicken thighs on a baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Roast in the oven for 35 minutes. Reduce the heat to 325 degrees F and roast for 10 minutes more (about 15 minutes per pound cooking time, depending on the size of the thighs. To check doneness, pierce the thigh in the thickest part; if the juices run clear, it is likely done). Set aside to cool. Remove the chicken from the bone and mince; not too fine, but not big chunks, either.
- While the chicken is cooling, mix the sour cream, parsley, chives, dill, garlic, garlic powder, onion powder, vinegar, Worcestershire sauce, cayenne and a big pinch salt into the reserved goat cheese filling. Add the chopped chicken and chill again.
- Select 15 to 20 of the animal crackers for garnish. Put 2 cups of the remaining animal crackers into a food processor and pulse to make them into fine crumbs. Pour the crumbs onto a plate. Using a very small ice cream scoop (so you have consistent size), scoop the chicken mixture and roll into small balls. Roll in the crumbs and garnish with an animal cracker. Do this final step just before serving so the cracker crumbs don't get too damp.
GOAT CHEESE SALMON
This recipe for salmon is so simple and delicious, it's crazy! This is great for any weeknight dinner, yet will impress your guests, as well. Serve with oven roasted herbed potatoes or jasmine rice. Enjoy!
Provided by Ani
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- Arrange the salmon fillets in the baking dish. Make small incisions in each fillet, and stuff with equal amounts of the herbed goat cheese. Spread equal amounts prepared Dijon mustard mayonnaise blend over each fillet. Season with salt and pepper.
- Bake salmon 15 minutes in the preheated oven, or until easily flaked with a fork.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 1.4 g, Cholesterol 67.7 mg, Fat 16.3 g, Protein 22.9 g, SaturatedFat 5.2 g, Sodium 188.8 mg, Sugar 0.4 g
SALMON AND GOAT CHEESE CREPES
Steps:
- In a large bowl, whisk eggs, milk and water. In another bowl, mix flours and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Meanwhile, in a food processor, combine goat cheese, red peppers, lemon juice, paprika and garlic; cover and process until blended, 2-3 minutes. Refrigerate until ready to use., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., Spread 2 tablespoons cheese mixture down center of each crepe. Top with salmon, spinach, capers and dill; roll up. If desired, garnish with additional cheese, capers and dill.
Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 837mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
BAKED SALMON FILLETS WITH GOAT CHEESE AND CILANTRO
Provided by Pierre Franey
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons of the olive oil in a saucepan. Add the onion and garlic, and cook briefly while stirring. Add the wine, capers, rosemary, oregano, pepper flakes, tomatoes, salt, pepper and olives. Bring to a boil and simmer 5 minutes.
- Preheat the oven to 475 degrees.
- Pour 1 tablespoon of the oil in a baking dish large enough to hold the fish in one layer. Arrange the fish skin-side down, sprinkle with salt and pepper. Pour the tomato sauce around the fish fillets, brush the top of the fillets with the remaining 1 tablespoon oil and the cheese.
- Bake for 5 minutes and sprinkle with Ricard. Switch to the broiler and broil for 5 minutes. Do not overcook the fish. Sprinkle with the cilantro and serve immediately
Nutrition Facts : @context http, Calories 662, UnsaturatedFat 27 grams, Carbohydrate 10 grams, Fat 46 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 13 grams, Sodium 776 milligrams, Sugar 5 grams
SMOKED SALMON SANDWICH WITH GOAT CHEESE
At the Russ and Daughters store in Manhattan, which specializes in smoked and cured fish of all kinds, I found a goat cream cheese that inspired this sandwich.
Provided by Martha Rose Shulman
Categories lunch, weekday, sandwiches, main course
Time 10m
Yield One serving
Number Of Ingredients 9
Steps:
- In a bowl, mash the goat cheese with a fork. Add the yogurt, and mix together until smooth. Spread half on one slice of bread, and top with the smoked salmon. Slice the cucumbers very thin, and layer them over the salmon. If desired, season the cucumbers with a little salt and pepper, and squeeze on some lemon juice. Sprinkle the chopped chives or dill over the cucumbers.
- Spread the remaining goat cheese mixture over the other piece of bread. Place on top of the cucumbers, press down and cut the sandwich in half.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love