If you know anything about me and my family we are not big salmon eaters (we prefer trout) but since I have been intentionally shopping on a budget and salmon was on sale I decided to purchase it instead of our regular which is trout. I wanted to try a new recipe with it and went searching the internet and settled on making a stuffed salmon. A lot of the recipes I found included crab or shrimp in the stuffing and that’s something I didn’t want to make due to a shellfish allergy. Sometimes recipes have to be adapted to fit your family’s dietary needs. I decided to instead make a simple stuffing and make a sauce to include shrimp (you can add crab to it as well) to pour over top if you want to. And believe me you’ll want to. Let’s get cooking!
Ingredients for the Stuffed Salmon:
- Salmon
- 1 tsp olive oil
- 1 stick of butter cut in tsp slices
- 1 block of cream cheese
- 4–5 fresh garlic cloves, minced
- 1 handful of fresh spinach
- 1/2 juice of lemon and 1 whole lemon sliced
- 1-2 sun dried tomatoes chopped
- Seasonings: I used Tony’s, ranch dry mix, garlic salt, onion powder, Trader Joe’s 21 seasoning salute
Directions:
Preheat oven to 400 degrees. Start by adding olive oil and a tsp of butter to a sauté pan on medium high heat. Add spinach, then a tsp of minced garlic and the sun dried tomatoes. Mushrooms would be great but I didn’t have any. Once spinach is wilted turn off heat and add mixture to a bowl with softened cream cheese. Mix and then add seasonings and lemon juice. Once mixed throughly set aside and prepare salmon. I like color on my food so I decided to cut a slit for the stuffing and then season my salmon and sear the top in a pan on medium heat with 1 tsp of olive oil first. Then I set on a sheet pan and added the stuffing to the salmon (if you have any stuffing left over just set aside for now). I added lemon juice, lemon slices and butter to the top and placed in the oven to bake for 20 minutes. While baking I made the sauce.
Ingredients for sauce:
- 1-2 tbsp of butter
- 1/3 cup of Mirepoix mix (onions, celery and green pepper)
- 1-2 cloves of garlic minced
- 2 tsp of Tony Cachere’s dry roux mix
- Shrimp
- 1-2 cups of heavy whipping cream
- Juice from half a lemon
- Seasoning (I used what I used on the salmon)
Directions for Sauce:
Melt butter on medium heat in sauce pan and add mirepoix mix. Cook until softened and add garlic then dry roux mix. Mix thoroughly, add more butter if needed. Then mix in leftover stuffing. Season shrimp and add to pan. Once shrimp is cooked whisk in heavy whipping cream. Simmer for about 1-2 minutes and then reduce heat. Taste for seasoning and add if needed. Remove salmon and spoon sauce over top.
I served this over zucchini noodles for a low carb option but it would be great with a salad, pasta or whatever side you enjoy. Since this meal had a lot of steps I recorded a reels video to walk you thru. Just check my Instagram @severalpeoplesmama. Save and share the video and please tag me if you make it!
Love Ricki
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