Best 5 Stuffed Salmon Florentine Recipes

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.

STUFFED SALMON WITH SHRIMP AND CRAB

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with cooking spray.
• Cut a slit through the middle of each salmon fillet, about 2/3 the length of the fillet. Set aside.
• Mix crab, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together in a bowl.
• Shape 2/3 of the stuffing mixture into 2 large mounds on the prepared sheet pan. Spread open the fillets and place one over each mound. Fill in the top of the slits with remaining stuffing. Season each fillet with seafood seasoning.
• Bake in the preheated oven until salmon flakes easily with a fork and stuffing is hot, about 30 minutes.

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.

SALMON FLORENTINE

Steps:

• Preheat oven to 350 degrees F. Using your hands, squeeze spinach of all excess liquid.
• Heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook for 3 minutes until they begin to soften. Add garlic and cook for 1 minute more. Add spinach, sun-dried tomatoes, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook an additional 2 minutes. Remove from heat and let cool approximately 10 minutes. Add ricotta and stir to combine. Season with additional salt and pepper, to taste.
• Using your hands, pack approximately 1/2 cup spinach mixture on top of each salmon fillet, forming mixture to the shape of the fillet. Place fillets on a rimmed baking sheet or glass baking dish and bake for 15 minutes, until salmon is cooked through.

STUFFED SALMON FLORENTINE

Steps:

• Heat 1 1/2 T unsalted butter in saucepan; sprinkle 2T flour over it. Cook flour-butter mixture until it loses its starchy flavor - 3-5 minutes. Add 3/4 C milk, seasoned with salt, white pepper to taste. Cook over moderate heat, stirring constantly. Once the sauce becomes thick and smooth (about 1 minute), add 2 T sherry, stir and set aside. Chop spinach. Blanch by placing in a colander placed in a pot. Pour boiling water over and let stand in the water for 1 1/2 minutes. Drain well. Place spinach in clean saucepan with 6 T unsalted butter. Chop 3 scallions, 1/2 C yellow onions, 1 C mushrooms; blend together and add to saucepan. Add basil, oregano, thyme and mix well. Saute over medium heat, stirring frequently. After 5 minutes, add 1/2 c parmesan. Stir over head for about 5 minutes until cheese melts and blends in. Combine with white sauce, taste for seasoning and cover. Refrigerate until it jells - between 2 and 4 hours. Cut a slit in the side of each fillet; leave 1/4" intact at each end. Squeeze lemon juice over each. Open each slit gently; place filling into cavity carefully. Place stuffed salmon into large shallow baking dish. Distribute evenly over the fillets 1/2 c of the seasoned bread crumbs. Drizzle with 1/2 c clarified butter. Cover bottom of pan with 1/2 c white wine; bake @ 425 for 10-15 minutes until salmon is flaky. Serve with garnish of lemon slice and parsley. For roux, melt /2 c butter in saucepan until it is totally rendered and starts to bubble. Add 3/4 c flour slowly and cook on low heat 5-10 minutes, stirring constantly. Don't add flour before butter is bubbling. Seasoned bread crumbs: Combine stale bread, parsley, garlic, 1 T parmesan, dash tabasco in food processor and process until finely ground.