Plato principal
Stuffed Salmon Three Ways (Cajun, Sweet Chili & Glazed)
45 minPara 4Nutri-Score B€€€
B
45 min
45 minStuffed Salmon Three Ways (Cajun, Sweet Chili & Glazed)
lo que necesita
Ingredientes
salmon fillets (thick center-cut, butterflied and pocket cut)Pescado4 piezas
cream cheese (softened)Lácteos200 g
spinach (cooked, squeezed dry and chopped)Frutas y verduras100 g
parmesan (grated)Lácteos50 g
mozzarella (shredded)Lácteos80 g
garlic (minced)Frutas y verduras2 piezas
Cajun seasoning (divided)Especias10 g
sweet chili sauce (for brushing)Despensa60 ml
soy sauceDespensa30 ml
honeyDespensa30 ml
olive oilDespensa30 ml
lemon (cut into wedges)Frutas y verduras1 pieza
saltEspecias4 g
black pepper (ground)Especias2 g
por ración
Nutrición
426kcal
- Carbohidratos
- 11 g
- Proteínas
- 36 g
- Grasas
- 26 g
lo que usará
Utensilios
Bol
Fuente de horno
Horno
Pincel de cocina
paso a paso
Preparación
- Paso 1
Make the stuffing
- Mix the cream cheese, spinach, parmesan, mozzarella and garlic.
- Season with salt and black pepper.
- Paso 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.
- Paso 3
Stuff the fillets
- Spoon the cream cheese mixture into the pocket of each fillet.
- Press gently so the filling stays inside.
- Paso 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.
- Paso 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.
- Paso 6
Serve
- Serve hot with lemon wedges.