Main
Stuffed Salmon Three Ways (Cajun, Sweet Chili & Glazed)
45 minServes 4Nutri-Score B€€€
B
45 min
45 minStuffed Salmon Three Ways (Cajun, Sweet Chili & Glazed)
what you need
Ingredients
salmon fillets (thick center-cut, butterflied and pocket cut)Fish4 pieces
cream cheese (softened)Dairy200 g
spinach (cooked, squeezed dry and chopped)Produce100 g
parmesan (grated)Dairy50 g
mozzarella (shredded)Dairy80 g
garlic (minced)Produce2 pieces
Cajun seasoning (divided)Spices10 g
sweet chili sauce (for brushing)Pantry60 ml
soy saucePantry30 ml
honeyPantry30 ml
olive oilPantry30 ml
lemon (cut into wedges)Produce1 piece
saltSpices4 g
black pepper (ground)Spices2 g
per serving
Nutrition
426kcal
- Carbs
- 11 g
- Proteins
- 36 g
- Fat
- 26 g
what you’ll use
Tools
Mixing bowl
Baking dish
Oven
Pastry brush
step by step
Method
- Step 1
Make the stuffing
- Mix the cream cheese, spinach, parmesan, mozzarella and garlic.
- Season with salt and black pepper.
- Step 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.
- Step 3
Stuff the fillets
- Spoon the cream cheese mixture into the pocket of each fillet.
- Press gently so the filling stays inside.
- Step 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.
- Step 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.
- Step 6
Serve
- Serve hot with lemon wedges.