Best Stuffed Roast Of Salmon Recipes

STUFFED ROAST OF SALMON

Steps:

• -------Stuffing----------.
• Combine rice and sour cream.
• Set aside.
• In a frypan melt butter.
• Add shallots and caramelize.
• Add wine and deglaze pan.
• Add apricots, let them plump up a bit and absorb some wine.
• Add walnuts allspice, cumin and dry mustard.
• Bring to bubble, simmer 2 or 3 minutes, while stirring.
• Add rice and sour cream mixture.
• Simmer just until rice and sour cream are heated.
• Stir well and set aside.
• I have made this stuffing with mushrooms instead of apricots (because I didn't have apricots around).
• It was almost as good.
• ---------Roast Salmon----------.
• Wash and scale salmon, remove fins.
• Dry thoroughly with paper towel.
• cut lemon in half and sprinkle juice of half lemon on inside of cavity.
• Sprinkle cavity with salt and pepper.
• Place the salmon on a large piece of heavy duty aluminum foil, set on a cookie sheet.
• Fill the cavity with stuffing.
• Any stuffing left over can be circled around the outside of the salmon.
• Sprinkle the top of the salmon with the juice of the 2nd half of lemon.
• Dot the top with butter.
• Wrap the aluminum foil tightly as if to freeze.
• Bake in 450°F oven for 45 minutes for a 5 or 6 lb roast or about 10 minutes per inch of thickness.
• If you would rather, omit lemon and replace with 1/2 cup of dry white wine.
• Drizzle 1/4 cup wine on cavity before stuffing and the other 1/4 cup over the stuffed fish- Dot with butter and wrap.

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.

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.

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.