Hauptgericht
Stuffed Salmon Three Ways (Cajun, Sweet Chili & Glazed)
45 Min.Für 4Nutri-Score B€€€
B
45 Min.
45 Min.Stuffed Salmon Three Ways (Cajun, Sweet Chili & Glazed)
was Sie brauchen
Zutaten
salmon fillets (thick center-cut, butterflied and pocket cut)Fisch4 Stücke
cream cheese (softened)Milchprodukte200 g
spinach (cooked, squeezed dry and chopped)Obst & Gemüse100 g
parmesan (grated)Milchprodukte50 g
mozzarella (shredded)Milchprodukte80 g
garlic (minced)Obst & Gemüse2 Stücke
Cajun seasoning (divided)Gewürze10 g
sweet chili sauce (for brushing)Vorräte60 ml
soy sauceVorräte30 ml
honeyVorräte30 ml
olive oilVorräte30 ml
lemon (cut into wedges)Obst & Gemüse1 Stück
saltGewürze4 g
black pepper (ground)Gewürze2 g
pro Portion
Nährwerte
426kcal
- Kohlenhydrate
- 11 g
- Eiweiß
- 36 g
- Fett
- 26 g
was Sie verwenden
Utensilien
Rührschüssel
Auflaufform
Backofen
Backpinsel
Schritt für Schritt
Zubereitung
- Schritt 1
Make the stuffing
- Mix the cream cheese, spinach, parmesan, mozzarella and garlic.
- Season with salt and black pepper.
- Schritt 2
Prepare the salmon
- Butterfly the salmon fillets and cut a deep pocket in each.
- Pat dry and season inside and out with salt, black pepper and part of the Cajun seasoning.
- Schritt 3
Stuff the fillets
- Spoon the cream cheese mixture into the pocket of each fillet.
- Press gently so the filling stays inside.
- Schritt 4
Flavor the three versions
- Dust one fillet generously with the remaining Cajun seasoning.
- Brush a second fillet with sweet chili sauce.
- Whisk the soy sauce and honey and brush it over the third fillet.
- Schritt 5
Bake the salmon
- Place the fillets in an oiled baking dish and drizzle with olive oil.
- Bake at 200 °C until the salmon flakes and the filling is hot.
- Schritt 6
Serve
- Serve hot with lemon wedges.