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This creamy Shrimp Stuffed Salmon is an elegant meal made super easy. Shrimp is mixed with a garlic and spinach cream cheese filling and stuffed inside a salmon filet, then baked to perfection. With minimal ingredients and clean up, you’ll look like a top chef!
This recipe looks like something you’d get at a fancy seafood restaurant, but is actually easy to make for a weeknight meal. It was inspired by my love of seafood stuffed fish but crab is outrageously priced at the moment. This is much more affordable but still feels like a fancy meal.
- The whole recipe takes about 30 minutes from start to finish.
- It’s a wonderful meal for seafood lovers as you get the best of both worlds.
- Shrimp is a lot less expensive than crab and easier to find at the moment.
- Substitute salmon with another fish filet around the same thickness, like halibut.
- All you need is a small pan to cook the shrimp filling and then the rest is roasted in the oven.
- Pair with another recipe like Crab Dip, Scallop Pasta, or Wine-Free Clams for a seafood extravaganza.
Ingredients
Easy to find ingredients make this shrimp stuffed salmon quick and affordable.
- Salmon Fillets – These can be previously frozen, but for cooking they need to be defrosted or “fresh”. Look for 5-6oz filets that have a wider surface area so you can fit in more stuffing. It’s more difficult to stuff tall, thin pieces. Farmed or wild salmon will both work for this recipe. Farmed usually has a more delicate flavor.
- Shrimp – Uncooked, peeled and deveined shrimp with tails off will be the easiest to work with. Any size is fine as you will chop them smaller before cooking. I used Trader Joe’s Frozen Argentinian Shrimp, which have a sweeter taste like lobster.
- Cream Cheese – Philadelphia cream cheese, or any cream cheese without carrageenan, will work here.
- Panko Breadcrumbs – This provides a lighter texture and more crunch than regular breadcrumbs, but both would work in a pinch. I like Kikkoman or Trader Joe’s brand.
- New Bae Seasoning – So Primal Kitchen New Bae seasoning is like Old Bay seasoning but with minimal, clear ingredients. This is a very small amount just for some extra flavor. If you don’t want to order a new seasoning just for this, I recommend a pinch of paprika and celery seed, which are the two main ingredients.
- Garlic – Who doesn’t love a creamy garlic filling? This just takes the flavor up a notch.
- Spinach – Added a few spinach leaves in there for some greens, but you could also cook down kale and use that or just leave it out.
- Green Onion – Great mixed into the cream cheese or as a topping.
- Olive Oil Spray – I love to use a spray to coat everything as it makes it easier instead of rubbing olive oil on the salmon, but you could put olive oil on before you cook it too.
Step by Step Instructions
These easy steps will help you make the perfect stuffed salmon with spinach and shrimp!
- Start by defrosting shrimp either overnight or in cold water, pat dry, and slice into small ¼-1/2″ pieces. In a small pan, either melt butter or olive oil over medium heat then add the garlic, stirring often till fragrant, about 1 minute. Add shrimp, stirring often with a wood spoon till cooked through. This should only take a few minutes with chopped shrimp.
- Mix together cream cheese, green onion, and spinach, then pour in the warm shrimp mixture. This should allow the cream cheese to melt a bit, making it easier to stir. Mix in new bae seasoning, if using, or spice alternatives. Then add salt and black pepper to taste. (picture 3)
- Pat salmon fillets dry, season with salt and pepper, and transfer them to a baking sheet covered with parchment or sprayed with oil – skin side down. With a sharp knife, make a small slit about ½ inch deep through the center. Fill the slit with the shrimp mixture. (picture 4)
- Top with panko, spray tops of salmon lightly with olive oil, and bake at 400 degrees F for 15-18 minutes. (below picture)
Recipe Tips
Salmon and shrimp are a wonderful way to get extra Omega-3’s, which have been shown to help in the prevention of migraine. Look for a thicker cut that is also wide – or you can ask the fishmonger for a “center cut” piece. For shrimp, look for ones just containing “shrimp and salt” as occasionally sulfites can be added to preserve them.
Frozen salmon and shrimp can be defrosted by placing in the fridge overnight if you don’t have access to buy them fresh or want to wait a few days to cook this recipe. This is the best way to defrost them. For a quicker defrost, place them in a bowl of cold water, which should take about 30 minutes to an hour.
When baking, watch for white spots appearing around the salmon fillet – this is called albumin. If you begin to see a lot of it, this means the salmon is overcooked and it should be removed immediately. Baking for about 15 minutes should give you a nice medium-cooked fish.
For gluten free, use a gluten free panko like Aleia’s or Jeff’s. For dairy free, use your favorite dairy free cream cheese (although this is not migraine diet friendly due to glutamate in all dairy free cheeses) and replace the butter with olive oil or Earth Balance Pressed Oils.
Storing and Reheating
Because fish is always best the day you cook it, I recommend not storing past 1 day. To save time on the day of, you could prep the fish the night before and stuff it, then stick in the refrigerator. Place on a baking sheet the next day and top with panko just before baking.
To store stuffed salmon, place in an airtight container and put in the fridge once it cools a bit. To reheat, place on a baking sheet and heat oven to 300 degrees F. Cook for about 10 minutes until just warmed through.
Serving Suggestions
All this needs is something green to accompany it, unless you count the spinach already in it! I like some of the following ideas to pair with stuffed salmon.
- Trader Joe’s Cauliflower Gnocchi
- Steamed Broccoli or Green Beans
- Roasted Mashed Cauliflower (for low carb!)
- Roasted Potatoes
- Baked Goat Cheese Pasta or Boursin Pasta
More Salmon Recipes
For more recipes like this shrimp stuffed salmon, you’ll love these posts!
If you make any of my recipes, don’t forget to tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And please leave a review below!
Shrimp Stuffed Salmon
Ingredients
- 2 tablespoons butter or olive oil
- 4 garlic cloves, minced
- 16 medium-sized raw shrimp, peeled and deveined with tails removed, chopped into ½” pieces
- 4-5 oz cream cheese
- 1 large handful of fresh spinach leaves (roughly 1 cup)
- ¼ teaspoon Primal Kitchen New Bae seasoning*
- 4 center cut salmon filets, 4-6oz per person
- ¼ cup panko breadcrumbs
- kosher salt and black pepper
- Parsley for garnish, if desired
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 C). In a large pan, melt butter or olive oil over medium heat. Add minced garlic cloves, stirring often, till soft and fragrant (but not brown), about 1 minute. Stir in chopped shrimp and cook, stirring often, till just opaque – about 2-3 minutes. Turn off the heat and mix in cream cheese and spinach, till everything is well-coated, then add the New Bae seasoning. Taste and adjust any seasonings.
- Arrange salmon fillets skin side down on parchment or on a sheet pan sprayed with oil. Pat dry. Make a small ½” slit down the center and pull apart to stuff the shrimp mixture in. Season filet with salt and pepper, then spoon the mixture into the slit, allowing it to spill out a bit on the top.
- Top with panko and bake at 400F for 15-18 minutes for medium cooked fillets. Panko should be lightly brown on top. Sprinkle parsley for garnish, if desired.
Notes
- I used Trader Joe’s Frozen Argentinian Shrimp, which are a good price and have sweet, lobster-like flavor.
- If you don’t have New Bae, use Old Bay or a combination of celery seed and paprika. This is also good with just salt and pepper.
- It’s preferred to use skin-on salmon that helps retain moisture while baking.
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