BAKED, STUFFED WILD SALMON FILETS
By
Elaine Radu
@bakeabunch
1
I usually bake this recipe in my barbeque, on a plank, but it can be baked in your oven, just as well, with same tasty results. If you have a pre-mixed salmon-rub, by all means use that on the fish flesh. If not, then Old Bay Seasoning is good to go.
Rating:
★★★★★ 1 vote5
Serves:
4 - 6
Prep:
35 Min
Cook:
45 Min
Method:
Barbecue
Ingredients
-
10-12medium sized, fresh or frozen shrimp chopped small, (tails removed)
-
1 pkg300 grams, frozen chopped spinach (thawed and squeezed to remove excess liquid)
-
1/4 cfeta cheese, (chopped small)
-
1/8 c“zatarain’s fish-fry” (if you do not have zatarain’s, use any finely ground white corn meal or corn meal flour… martha white, for instance.)
-
2 Tbspchopped fresh basil leaf
-
2 Tbspchopped, fresh italian parsley
-
2wild salmon filets, skin on, (about 15 inches in length)
-
·old bay seasoning, for rubbing the salmon flesh
-
1 largewhole lemon, cut into at least 8 slices
-
2 Tbspsalt-free butter or margarine, at room temperature for easy spreading
-
·foil wrap for baking prepared salmon
-
·olive oil, extra virgin, for drizzling
How to Make BAKED, STUFFED WILD SALMON FILETS
- PREPARE THE STUFFING
in a bowl, mix well first 6 ingredients. set aside and continue with the other preparation. Set aside for later use. - METHOD FOR PREPARING THE SALMON
Tear off 2 sheets of foil, long enough to fold over the salmon at each end, and prepare as follows…. - Rub two, salmon filets lightly with salmon rub, or old bay seasoning (flesh sides only).
- Slather one side of each length of foil, with salt free butter or margarine.
- Lay half the lemon slices on the bottom length of foil.
- Place one filet, skin-side down, lengthwise, on one piece of lemon-buttered foil.
- Spread all the stuffing, and pack down along the entire length of fish.
- Place the second filet, skin side up onto the first filet and stuffing. Press down tightly.
- Butter the upper skin with butter or margarine.
- Press the edges of the salmon together, lightly to seal… add the remaining lemon slices to the top filet.
- Cover the fish tightly, with the second piece of foil; bring the sides and ends of the foil up and over as far as it will go.
- Make a slit 1/2 way along in the pouch. Drizzle olive oil into the pouch. Be generous.
- Set on an oven-proof baking (grilling) pan. Cook in your outdoor grill, or oven for 3/4 of an hour, or until done….
- TO SERVE:
Slice the fish, across the body, one slice at a time, with a very sharp knife. - Peel the top skin from the first slice. It will remove very easily.
Do not use a serrated blade.
With a spatula, lift the slice by inserting spatula between flesh and
bottom skin; lift and place on individual plates.
You should have a top and bottom slice of filet complete with beautiful stuffing. - Continue with the rest of the salmon, one slice at a time.
Serve with your favourite sides. (eg. Rice, Orzo, roasted mixed root
vegetables, fingerling potatoes and pearl onions, etc.
