Creamy Salmon Stuffed Peppers Recipes
SARA'S SOY MARINATED AND CREAM CHEESE-STUFFED SALMON
A simple soy sauce-based marinade will leave you with tender and tasty baked salmon! Stuff fillets or salmon steaks with a quick cream cheese mixture and top with a teriyaki glaze. Then sit back and enjoy the raves!
Provided by Sara
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Stir together the soy sauce, honey, 2 tablespoons mustard, ginger, garlic, and red pepper flakes in a medium bowl. Arrange the salmon fillets in a shallow dish. Pour the marinade over the salmon, turning fillets to coat both sides. Cover, and refrigerate for 20 to 30 minutes.
- Meanwhile, make the salmon stuffing by combining the cream cheese, green onions, and 1/2 teaspoon mustard in a small bowl. Refrigerate until ready to cook the salmon.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with foil, and lightly grease foil.
- Remove salmon from marinade. Cut a slit in the thickest part of each fillet to make a small pocket. Spoon cream cheese mixture into the pocket. Place salmon in prepared baking dish.
- Cook salmon in preheated oven for 10 to 15 minutes. Remove from oven; spoon teriyaki sauce over fillets and sprinkle with sesame seeds. Reduce heat to 300 degrees F (150 degrees C). Cook until fish is easily flaked with a fork, about 5 minutes more.
Nutrition Facts : Calories 620.6 calories, Carbohydrate 29.7 g, Cholesterol 147.9 mg, Fat 29.6 g, Fiber 1.4 g, Protein 57.7 g, SaturatedFat 12.5 g, Sodium 3933 mg, Sugar 19.5 g
CREAMED SPINACH-STUFFED SALMON
Creamed Spinach-Stuffed Salmon from Delish.com.
Categories best salmon recipe easy salmon recipe creamy salmon creamy spinach creamed spinach stuffed salmon creamed spinach stuffed salmon mozzarella salmon frozen spinach recipes cream cheese salmon cheese stuffed cheese stuffed salmon salmon dinner skillet salmon stovetop salmon salmon dinner fish dinner dish recipes stove top fish creamed spinach
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season salmon all over with salt and pepper. In a large bowl, mix together cream cheese, mozzarella, spinach, garlic powder, and red pepper flakes.
- Using a paring knife, slice a slit in each salmon to create a pocket. Stuff pockets with cream cheese mixture.
- In a large skillet over medium heat, heat oil. Add salmon skin side down and cook until seared, about 6 minutes, then flip salmon. Add butter and squeeze lemon juice all over. Cook until skin is crispy, another 6 minutes. Serve warm.
Nutrition Facts : Calories 464 calories
CREAM CHEESE STUFFED BABY BELL PEPPERS WITH SALMON
Cream Cheese Stuffed Baby Bell Peppers are an irresistible appetizer of stuffed mini peppers, cream cheese, and cold salmon. This healthy appetizer recipe is great for the festive season and will be a great addition to your Thanksgiving or Christmas table.
Provided by Julia | The Yummy Bowl
Categories Appetizer
Time 10m
Number Of Ingredients 6
Steps:
- Stir together the softened cream cheese, yogurt, sliced salmon, and parsley. Set aside.
- Gently cut the pepper tops off, remove the seeds if any, and fill with cream cheese mixture. Place the pepper hats back on.
- Drizzle with homemade balsamic glaze and serve!
Nutrition Facts : Calories 100 kcal, ServingSize 1 serving
SALMON STUFFED PEPPERS
I used to make these stuffed pepper often for my large family. They're a nice change from the usual beef stuffed peppers.-Kathleen Bowman, Sun Valley, Nevada
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cut tops off peppers and remove seeds. Cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; set aside., Broil salmon 4-6 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Discard bones and skin. Flake fish with a fork; set aside., In a large skillet, combine the broth, leek, jalapenos, cilantro, Worcestershire sauce, tarragon, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until the liquid has evaporated., Stir in the hot rice, tartar sauce and sour cream. Fold in salmon. Spoon into peppers. Place in an ungreased shallow baking dish. Sprinkle with Parmesan cheese. , Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot.
Nutrition Facts : Calories 394 calories, Fat 21g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 437mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein.
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- Place a rack in the center of your oven and preheat oven to 425 degrees F. For easy clean up, line a large rimmed baking sheet with parchment paper.
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- Place salmon fillets on a clean work surface. With a small, sharp knife, make a cut lengthwise down the middle of each fillet to create a pocket (do not cut the fish all the way through). Transfer the salmon to the prepared baking sheet. Sprinkle evenly with the remaining ½ teaspoon salt. With a small spoon, fill each fillet with a quarter of the spinach mixture.
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- Make a small incision - lengthwise - on the side of each pepper. Very carefully remove the seeds and discard them. Thoroughly dry the peppers with paper towels; set aside.
- In a large bowl beat together the cream cheese, Greek yogurt, dill, lemon zest, salt, and pepper; mix well until completely combined (feel free to use a handheld mixer if you have one available).
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- Heat oven to 450° F. Line shallow baking pan with foil; spray with nonstick cooking spray. Cut 3/4-inch deep x 2 ½-inch long slits down center if each salmon fillet. Place skin side down on prepared baking pan; sprinkle salmon with salt. Set aside.
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