Stuffed Salmon

It’s pathetic, I know, but I am “pintrest-challenged”. Any pinning I do is to my bulletin board. Instead, I have several folders stuffed with ideas – a green folder for gardening, black for home decor, and red for recipes. Most of these ideas come from magazines, newsletters, friends, and even pages ripped out of old church cookbooks.

Many of the ideas in the notebooks serve simply as eye candy — something to look at and enjoy, but never implement.

I like “wandering” thru beautiful garden rooms with my eyes, trying to imagine the sounds, smells, and feel of the beautiful trees and perennials.

I satisfy my multiple-personality-tendencies by soaking in mid-century modern furnishings and gorgeous heirloom antiques, minimalist decor and cozy cottages.

I immediately think through how I would alter a recipe to suit my tastes, and almost as quickly, think of a friend to invite over for dinner as “guinea pig” for that new recipe.

This is my version of a recipe found in a Better Homes and Gardens magazine from 2009. It has been made dozens of times, and is one of my “most requested” recipes.

Basically every dish with salmon is quick, easy, and beautiful. This is no exception. It takes less than 30 minutes from start to finish, but is gorgeous enough to serve for a company meal.

The “special ingredient” is a soft, herbed cheese that I find in the deli cheese section of our smalltown grocery store.

Two large salmon fillets, to serve 6-8 people, will use the entire container of cheese. When I make only one fillet, the rest of the cheese is an amazing sandwich spread. All that to say, this recipe is easily doubled for a larger gathering, without having to purchase a second container of cheese. Clear as mud???

Preheat the oven to 425 degrees. Line a baking sheet with aluminium foil.

Choose the thickest skin-on salmon fillet you can find. Rinse it in cold water, and pat dry with a towel. Across the top of the fillet, cut a slice at an angle, making a deep pocket. Just be certain to not cut all the way thru the skin.

Cut 2 slices of gluten free bread into tiny cubes. This is simplest if the bread is still partially frozen.

In a small bowl, combine bread cubes, parmesan cheese and melted butter. My cheese grater, who also goes by the title “husband”, likes to use the largest holes to grate the cheese. My first thought is to chop it into finer pieces, but it doesn’t really matter. CHEESE MELTS. 😄

Here comes the fun part!

Open the salmon pocket, and cram as much of that soft cheese into it as humanly possible, and make a nice big mound.

Then, using your hands, smash all of those cheesy and buttery bread cubes onto the cheese. Squash it down firmly. Sprinkle the salmon with some coarse sea salt. Then throw it into the oven for 12-14 minutes. (Does this sound like I have violent tendencies?)

Doesn’t that look amazing??? Even now, I’m debating which day to make this again…………

Cut into serving portions. Using a wide spatula, you should be able to separate the skin from the fish and lift off beautiful pieces of incredible deliciousness onto each plate.

Oh. My. Goodness…. (the green beans were leaking lemon pepper butter on the salmon, which made it even more delectable)

Stuffed Salmon

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• Author: Carlotta
• Total Time: 24 mins
• Yield: 4 1x

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Description

Easy and Quick — and better than any restaruant could serve

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Ingredients

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• 1 large salmon fillet, the thicker the better
• 1 package soft herb cheese
• Coarse sea salt
• 2 slices gluten free bread, cut into tiny cubes
• 1/2 cup freshly grated parmesan cheese
• 4 Tbsp butter, melted

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Instructions

1. Preheat the oven to 425 degrees and line a baking sheet with aluminium foil
2. Rinse salmon fillet, and pat dry with a towel
3. Using a sharp knife, cut at an angle along the length of the fillet, making a deep pocket – be careful not to cut thru the skin
4. In a small bowl, combine bread cubes, grated parmesan cheese, and melted butter
5. Into the pocket, stuff about 1/2 the container of cheese, allowing it to mound
6. With your hands, press the bread mixture onto the cheese
7. Bake for 12-14 minutes, or until salmon flakes with a fork – remember that it will continue to bake as it rests
8. Cut into portions, and using a wide spatula, separate the fish from the skin (which should stick to the foil)

• Prep Time: 10 mins
• Cook Time: 14 mins

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