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Stuffed Salmon Three Ways (Cajun, Sweet Chili & Glazed)
45 minVoor 4Nutri-Score B€€€
B
45 min
45 minStuffed Salmon Three Ways (Cajun, Sweet Chili & Glazed)
wat u nodig heeft
Ingrediënten
salmon fillets (thick center-cut, butterflied and pocket cut)Vis4 stukken
cream cheese (softened)Zuivel200 g
spinach (cooked, squeezed dry and chopped)Groente en fruit100 g
parmesan (grated)Zuivel50 g
mozzarella (shredded)Zuivel80 g
garlic (minced)Groente en fruit2 stukken
Cajun seasoning (divided)Kruiden en specerijen10 g
sweet chili sauce (for brushing)Voorraadkast60 ml
soy sauceVoorraadkast30 ml
honeyVoorraadkast30 ml
olive oilVoorraadkast30 ml
lemon (cut into wedges)Groente en fruit1 stuk
saltKruiden en specerijen4 g
black pepper (ground)Kruiden en specerijen2 g
per portie
Voedingswaarden
426kcal
- Koolhydraten
- 11 g
- Eiwitten
- 36 g
- Vetten
- 26 g
wat u gebruikt
Keukengerei
Mengkom
Ovenschaal
Oven
Bakkwast
stap voor stap
Bereiding
- Stap 1
Make the stuffing
- Mix the cream cheese, spinach, parmesan, mozzarella and garlic.
- Season with salt and black pepper.
- Stap 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.
- Stap 3
Stuff the fillets
- Spoon the cream cheese mixture into the pocket of each fillet.
- Press gently so the filling stays inside.
- Stap 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.
- Stap 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.
- Stap 6
Serve
- Serve hot with lemon wedges.