Plat
Stuffed Salmon Three Ways (Cajun, Sweet Chili & Glazed)
45 minPour 4Nutri-Score B€€€
B
45 min
45 minStuffed Salmon Three Ways (Cajun, Sweet Chili & Glazed)
ce qu’il vous faut
Ingrédients
salmon fillets (thick center-cut, butterflied and pocket cut)Poissons4 morceaux
cream cheese (softened)Produits laitiers200 g
spinach (cooked, squeezed dry and chopped)Fruits et légumes100 g
parmesan (grated)Produits laitiers50 g
mozzarella (shredded)Produits laitiers80 g
garlic (minced)Fruits et légumes2 morceaux
Cajun seasoning (divided)Épices10 g
sweet chili sauce (for brushing)Épicerie60 ml
soy sauceÉpicerie30 ml
honeyÉpicerie30 ml
olive oilÉpicerie30 ml
lemon (cut into wedges)Fruits et légumes1 morceau
saltÉpices4 g
black pepper (ground)Épices2 g
par portion
Nutrition
426kcal
- Glucides
- 11 g
- Protéines
- 36 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Saladier
Plat allant au four
Four
Pinceau de cuisine
pas à pas
Préparation
- Étape 1
Make the stuffing
- Mix the cream cheese, spinach, parmesan, mozzarella and garlic.
- Season with salt and black pepper.
- Étape 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.
- Étape 3
Stuff the fillets
- Spoon the cream cheese mixture into the pocket of each fillet.
- Press gently so the filling stays inside.
- Étape 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.
- Étape 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.
- Étape 6
Serve
- Serve hot with lemon wedges.