Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

STUFFED SALMON FILLET

Serves:6

Serves: 6
Preparation time: 30 minutes
Cooking time: 30 minutes
Total time:  1 hour

This recipe is also delicious served cold with a lemon-caper mayonnaise. The stuffing can be prepared up to a day ahead.

Ingredients

  • 2 pounds fillet of salmon
    Salt and freshly ground pepper to taste
    1 cup fresh breadcrumbs
    1 cup slivered almonds
    1 cup parsley sprigs
    1 teaspoon dry tarragon
    3 tablespoons grated lemon zest
    1/4 cup fresh lemon juice
    4 ounces soft unsalted butter
    Ground cayenne pepper to taste
    2 tablespoons lemon juice
    2 tablespoons melted butter
    1 cup dry white wine

Preparation

  • Preheat oven to 350 degrees
    Skin the salmon fillet. Remove all bones. Rinse fillet under cold water, and pat dry.
    Cut the fillet in half across. Season with salt and pepper.
    To make the stuffing:
    Combine the fresh breadcrumbs, almonds and parsley in a food processor.
    Process to a coarse texture until well mixed. Blend in the tarragon, grated lemon zest, lemon juice, and butter. Season to taste with salt, pepper, and cayenne pepper.
    Spoon the stuffing over the surface of one fillet. Top with the other salmon fillet, pressing the fillet to adhere to the stuffing. Tie the stuffed fillets with butcher twine to keep the shape
    of the fish.
    Place the fish on a baking sheet. Measure the thickness of the stuffed salmon at the thickest part. Pour lemon juice, melted butter and wine over surface of fish.
    Bake about 15 minutes per inch of thickness, until the flesh is barely opaque throughout.

    To serve:
    Cut the fish crosswise into 1 to 11/2 -inch-thick slices.
    Arrange in center of warm plates. Spoon the cooking liquid over each portion.
    Garnish with steamed asparagus or other green vegetables. Serve hot.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Stuffed salmon fillet

Add Comment

* Required information
1000
What is the opposite word of weak?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer