Best 2 Herb Cheese Stuffed Salmon Recipes
Indulge in a culinary masterpiece with our Herb-Cheese Stuffed Salmon recipe, a symphony of flavors that will tantalize your taste buds. This dish showcases a succulent salmon fillet, meticulously stuffed with a delectable blend of herbs, cream cheese, and a touch of lemon zest. Baked to perfection, the salmon emerges from the oven with a golden-brown crust, while the interior reveals a moist and flaky texture, bursting with savory goodness. Accompanying this main course are three equally enticing recipes: a creamy Mustard Sauce, a zesty Lemon Butter Sauce, and a refreshing Cucumber Salad, each adding a unique dimension to the overall dining experience.
Let's cook with our recipes!
STUFFED EGGS WITH SMOKED SALMON AND HERB CHEESE
Deviled eggs become extraordinary when topped with sliced salmon lox.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 12
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, place eggs in single layer. Cover with cold water at least 1 inch above eggs. Cover and heat to boiling; remove from heat. Cover and let stand 20 minutes; drain. Immediately run cold water over eggs or place them in ice water until completely cooled.
- Peel eggs; cut in half lengthwise. Slip out yolks and place in small bowl. Mash yolks with fork. Stir in mayonnaise and cheese.
- Reserve 2 slices of salmon for garnish. Coarsely chop remaining salmon; fold into yolk mixture. Fill egg whites with yolk mixture, heaping it lightly. Arrange on serving dish.
- Cut reserved salmon crosswise into 1/2-inch-wide strips, trimming to about 1 inch long. Loosely roll up pieces of salmon into rosebud shape. Place 1 rosebud on each egg.
Nutrition Facts : Calories 100, Carbohydrate 0 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 0 g, TransFat 0 g
HERB CHEESE STUFFED SALMON
Steps:
- Thaw fish, if frozen. Rinse fish & pat dry. Pre heat oven to 435 degrees. Finely shred enough peel from lemon to make 2 tablespoons. Cut lemon in wedges ans set aside. In small bowl combine semisoft cheese and lempn peel. In top of each filet, from about 1/2 inch from one edge, cut a pocket, taking care not to cut all the way through the fish. Spoon cheese mixture into pockets. Season fish with salt. Place in a shallow baking pan. Set aside. In small bowl combine bread crumbs, parmesan cheese, butter and pine nuts. Sprinkle over filets, pressing lightly. Bake, uncovered, about 14 minutes or until salmon flakes when tested with fork. Serve with lemon wedges.
Tips:
- Choose the right salmon fillet. Look for a thick, evenly cut fillet with no brown spots or tears.
- Make sure the salmon is properly thawed before cooking. If it's frozen, thaw it in the refrigerator overnight or in a bowl of cold water for about 30 minutes.
- Preheat the oven to the correct temperature before cooking the salmon. This will help to ensure that it cooks evenly.
- Don't overcook the salmon. Salmon is best when it is cooked to medium-rare or medium, so keep an eye on it while it's cooking.
- Let the salmon rest for a few minutes before serving. This will help the juices to redistribute throughout the fish.
Conclusion:
Herb-cheese stuffed salmon is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can create a perfect herb-cheese stuffed salmon dish that will impress your guests.
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