Time 45m Yield 12 servings. Number Of Ingredients 11 Steps:

Preheat oven to 400°. In a large bowl, combine rice, crab, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary and celery seed., Cut a pocket horizontally in each fillet to within 1/2 in. of opposite side. Fill with stuffing mixture; secure with toothpicks. Place salmon on 2 greased 15x10x1-in. baking pans. Brush with oil; sprinkle with dill and salt., Bake 18-22 minutes or until fish just begins to flake easily with a fork. Discard toothpicks before serving.

Time 40m Yield 1 salmon Number Of Ingredients 15 Steps:

Saute celery, onions, garlic, and margarine till translucent. Add shrimp and crab and cook 1-2 more minutes. Stir in peppers, boil, and salt. fold in croutons and bread crumbs. Lay out the salmon and squeeze the lemon over the top and lightly salt. Place 1/2 of stuffing in the middle of each salmon. Roll the salmon up and tie w/ kitchen string. Place in a baking dish and cook at 425° for about 25 minutes. Watch carefully and do not over cook or it will be dry. If you’ve cooked it with the scales still on, simply peel them off easily after removing from oven.

Time 40m Yield 8 to 10 servings Number Of Ingredients 9 Steps:

Preheat the oven to 400 degrees F (200 degrees C/gas 6). Cut 5 lengths of string and lay them out on the work surface next to each another, leaving gaps in between. Sprinkle salt and pepper over the work surface, and drizzle with olive oil. Lay 1 salmon fillet, skin side down, on top. Sprinkle salt and pepper over the salmon, then, using a fine grater, grate the zest of 1 lemon over the top. On top of that lay the marjoram, dill, and basil, broken up, and the olives. Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place 1 fillet on top of the other, thin end to thick, then tie them together and trim the string. Put the fish parcel on an oiled baking tray, and scatter over any remaining bits of herb. Thinly slice the 2 lemons and place on top of and round the salmon. Drizzle with olive oil, then roughly chop the parsley and sprinkle over the top. Bake in the preheated oven for about 20 minutes.

Time 1h10m Yield 12 servings. Number Of Ingredients 13 Steps:

Remove head and tail from salmon if desired. Sprinkle the cavity with 1 teaspoon each salt and pepper. , In a large bowl, combine the stuffing cubes, carrots, mushrooms, onion, parsley, 1/4 cup butter, egg substitute, 4-1/2 teaspoons lemon juice, garlic and remaining salt and pepper; stuff cavity. Secure with metal skewers. Drizzle salmon with oil. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Prepare grill for indirect heat using a drip pan. Place salmon over drip pan and grill, covered, over indirect medium heat for 40-50 minutes or until fish flakes easily with a fork and a thermometer reads 165° for stuffing., In a small bowl, combine remaining butter and lemon juice. Serve with salmon.,

Time 45m Yield 2 Number Of Ingredients 10 Steps:

Heat 1 teaspoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat and transfer to a bowl. Combine cream cheese and blue cheese in a microwave-safe bowl. Heat on high for 25 seconds. Add cheese mixture, spinach, bread crumbs, garlic, salt, and pepper to the onions; mix until well combined. Put stuffing in the freezer until chilled, 15 to 20 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with parchment paper. Cut salmon into 2 portions. Slice each portion in half, leaving a connecting point at one side. Heat remaining oil in a skillet over medium heat. Add salmon and fry until colored a bit, about 15 seconds per side. Transfer salmon to the prepared baking dish. Take stuffing out of the freezer and make into 2 balls. Put 1 ball into each salmon portion. Bake in the preheated oven until fish flakes easily with a fork, 15 to 17 minutes. Garnish with lemon juice.

Time 1h20m Number Of Ingredients 13 Steps:

Preheat oven to 450 degrees. Melt butter in a large skillet over high. Add leeks; cook, stirring, until just golden, about 4 minutes. Add chard; season with salt and pepper. Cook, tossing, until wilted, about 3 minutes. Let cool. In a small bowl, whisk together yogurt, lemon juice, mustards, garlic, and soy sauce. Butterfly salmon by cutting horizontally through middle along one long side, leaving other side intact. Open flat, like a book. Flip salmon, skinned-side up; season with salt and pepper. Spread top with 1/4 cup yogurt mixture. Top with dill sprigs, then chard mixture. With a long side facing you, roll up salmon into a tight log. Secure with 6 pieces of kitchen twine, starting about 1 1/4 inches from end and spacing evenly. Cut salmon into 6 equal pieces, slicing between twine. Tuck a dill sprig under twine on each roll. Place rolls in a baking dish and drizzle with oil, rubbing to coat. Season with salt and pepper. Roast until salmon is opaque on outside but still pink inside, about 15 minutes. Serve, with remaining yogurt mixture alongside.

Time 30m Yield 4 serving(s) Number Of Ingredients 6 Steps:

Salmon Spinach Mixture:. *Soften cream cheese then mix in shredded/chopped spinach and sun dried tomatoes. Prepare Salmon:.

  1. Pre-heat oven at 400 degrees.
  2. Take Salmon Fillet and slice a center cut for filling Salmon.
  3. Sprinkle Adobo seasoning and Creole seasoning and rub onto all sides of fillet.
  4. Take butter knife and spread Spinach stuffing mixture inside slice cut previously. (You can also spread some on top of Salmon if you like).
  5. Place Salmon Fillets on greased casserole dish.
  6. Bake at 400 degrees for 20 minutes.
  7. Enjoy.

Time 30m Yield 24 Number Of Ingredients 12 Steps:

Cut twenty-four 3/4x2-inch pieces of smoked salmon. Mix cream cheese, celery, walnuts, and green onion together in a bowl. Add 1 teaspoon lemon juice, coriander, and cayenne; mix well. Spread mixture on salmon slices and season with black pepper. Roll up to form neat rolls. Place a cucumber slice on each cracker and place a sprig of dill and a salmon roll on each cucumber. Drizzle with remaining lemon juice.

More about “rolled stuffed salmon recipes”

Time 1h40m Number Of Ingredients 12 Steps:

On your countertop, lay out a sheet of parchment paper at least 15 inches long and top it with a slightly longer layer of plastic wrap. Lay out your fillets of salmon, tails away from you. Overlap the fillets of flounder about 1 inch over the tails of the salmon. Place the scallops on a metal skewer and set at the end of the flounder furthest from you. Season the seafood with the salt and pepper and sprinkle with the herbs. Using the plastic wrap, roll the fish towards you so that the plastic begins to pull the flounder over the scallops. Be sure not to roll the plastic into the fish roll. Use a half sheet pan to push the roll tight as you pull the plastic toward you. The roll should be tight and you should be able to remove the sheet of plastic. Then, roll the fish in the parchment away from you so it is completely encased in the parchment, like a sausage, twisting the ends slightly. Refrigerate for 1 hour. Make the compound butter: In a large bowl, use a wooden spoon to mix the butter, parsley flakes, salt, and pepper. Place the mixture on a piece of parchment and fold the parchment over itself. Pull to form a roll and twist the ends. Place in the freezer for 10 minutes to set up. Slice into 1/4-inch rounds and remove the parchment. Heat your broiler and place the oven rack 6 inches from the heating element. Brush a broiler pan with oil. Remove the metal skewer and, using the electric knife, slice the roulade into 3/4- to 1-inch-thick rounds. Place onto the prepared broiler pan, remove the parchment paper, and brush each round with oil. Broil until the rounds reach an internal temperature of 130°F, 6 to 9 minutes. Serve with 1 slice of compound butter on each fish roll.