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Stuffed Salmon Three Ways (Cajun, Sweet Chili & Glazed)
45 minPorcje: 4Nutri-Score B€€€
B
45 min
45 minStuffed Salmon Three Ways (Cajun, Sweet Chili & Glazed)
czego potrzebujesz
Składniki
salmon fillets (thick center-cut, butterflied and pocket cut)Ryby4 kawałki
cream cheese (softened)Nabiał200 g
spinach (cooked, squeezed dry and chopped)Warzywa i owoce100 g
parmesan (grated)Nabiał50 g
mozzarella (shredded)Nabiał80 g
garlic (minced)Warzywa i owoce2 kawałki
Cajun seasoning (divided)Przyprawy10 g
sweet chili sauce (for brushing)Spiżarnia60 ml
soy sauceSpiżarnia30 ml
honeySpiżarnia30 ml
olive oilSpiżarnia30 ml
lemon (cut into wedges)Warzywa i owoce1 kawałek
saltPrzyprawy4 g
black pepper (ground)Przyprawy2 g
na porcję
Wartości odżywcze
426kcal
- Węglowodany
- 11 g
- Białko
- 36 g
- Tłuszcz
- 26 g
czego użyjesz
Przybory
Miska
Naczynie żaroodporne
Piekarnik
Pędzelek kuchenny
krok po kroku
Przygotowanie
- Krok 1
Make the stuffing
- Mix the cream cheese, spinach, parmesan, mozzarella and garlic.
- Season with salt and black pepper.
- Krok 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.
- Krok 3
Stuff the fillets
- Spoon the cream cheese mixture into the pocket of each fillet.
- Press gently so the filling stays inside.
- Krok 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.
- Krok 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.
- Krok 6
Serve
- Serve hot with lemon wedges.