Vegetable and Cheese-Stuffed Salmon

Preparation

20 MIN

Cooking

35 MIN

Servings

Preparation

Preheat the oven to 190 °C (375 °F). Line a baking sheet with parchment paper.

Place a first salmon fillet on the baking sheet. Season with salt and pepper.

In a bowl, combine the remaining ingredients. Season with salt and pepper. Spread over the fish. Top with the second salmon fillet. Brush with olive oil. Season with salt and pepper. Tie to give the fish the shape of a roast. Bake for 25 to 30 minutes.

Cut into slices. Serve with jasmine rice with lemon wedges or Lime Sauce.

Lime Sauce

In a bowl, whisk the egg yolk with the lime juice and mustard.

While whisking, drizzle in the warm oil.

Season with salt and pepper. Serve warm.

Note

We created this recipe making sure that you have enough leftover salmon and rice to make other dishes. With the fish leftover (about 1 cup or 250 ml), prepare the Salmon, Shrimp and Lemon Vol-au-vent. Also, keep half of jasmine rice, without adding any butter or herbs, to serve with the sautéed Red Curry Tofu and Vegetable Stir-Fry.

Red Curry Vegetable and Tofu Stir-Fry

Name: Vegetable and Cheese-Stuffed Salmon
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 2 fillets skinless salmon, about 1 lb (500 g) each; Salt and pepper; 3/4 cup (180 ml) leek, cut into thin julienne (approximately 1 leek); 3/4 cup (180 ml) carrots, cut into thin julienne (about 1 medium carrot); 1/2 red bell pepper, cut into thin julienne; 1 1/2 cups (375 ml) spinach, trimmed, cleaned and chopped; 3/4 cup (180 ml) grated mozzarella cheese; Olive oil; Butcher twine; Jasmine rice (see recipe); Lemon wedges; 1 egg yolk; Juice of 1/2 lime; 1 tablespoon (15 ml) Dijon mustard; 1/2 cup (125 ml) olive oil, hot