Stuffed Salmon Florentine Recipes

SALMON FLORENTINE

Steps:

• Melt 1/2 cup butter in a large skillet over medium-high heat; cook and stir onion and 1/2 of the garlic, breaking onion into rings, until softened, 5 to 10 minutes. Add salmon to onion mixture and cook until salmon is about 1/4-cooked, about 2 minutes.
• Pour wine and cream over salmon and cook, stirring lightly and flipping salmon halfway through, until liquid is reduced by 1/2 and salmon flakes easily with a fork, 5 to 10 minutes.
• Melt 1 tablespoon butter in a skillet over medium heat; cook and stir remaining garlic until fragrant and golden, 1 to 3 minutes. Add spinach and cook until spinach is wilted, 3 to 4 minutes.
• Place spinach on 2 serving plates, making a well in the center of each. Arrange each salmon steak in the center of the well and pour sauce over each. Garnish salmon with onion.

CREAMED SPINACH-STUFFED SALMON

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.

SALMON FLORENTINE

Steps:

• Preheat oven to 350 degrees F. Using your hands, squeeze spinach of all excess liquid.
• Heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook for 3 minutes until they begin to soften. Add garlic and cook for 1 minute more. Add spinach, sun-dried tomatoes, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook an additional 2 minutes. Remove from heat and let cool approximately 10 minutes. Add ricotta and stir to combine. Season with additional salt and pepper, to taste.
• Using your hands, pack approximately 1/2 cup spinach mixture on top of each salmon fillet, forming mixture to the shape of the fillet. Place fillets on a rimmed baking sheet or glass baking dish and bake for 15 minutes, until salmon is cooked through.

STUFFED SALMON WITH SHRIMP AND CRAB

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with cooking spray.
• Cut a slit through the middle of each salmon fillet, about 2/3 the length of the fillet. Set aside.
• Mix crab, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together in a bowl.
• Shape 2/3 of the stuffing mixture into 2 large mounds on the prepared sheet pan. Spread open the fillets and place one over each mound. Fill in the top of the slits with remaining stuffing. Season each fillet with seafood seasoning.
• Bake in the preheated oven until salmon flakes easily with a fork and stuffing is hot, about 30 minutes.

CREAMY SPINACH STUFFED SALMON

Steps:

• Place each salmon fillet on a flat surface. Season both sides with salt, pepper, 1 tablespoon olive oil and lemon juice. Cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.
• Squeeze excess liquid out of the spinach discard liquid. In a medium-sized bowl, mix together the spinach, cream cheese, parmesan cheese and garlic. Season with salt and pepper.
• Fill salmon 'pockets' with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon.

STUFFED SALMON FLORENTINE

Steps:

• Heat 1 1/2 T unsalted butter in saucepan; sprinkle 2T flour over it. Cook flour-butter mixture until it loses its starchy flavor - 3-5 minutes. Add 3/4 C milk, seasoned with salt, white pepper to taste. Cook over moderate heat, stirring constantly. Once the sauce becomes thick and smooth (about 1 minute), add 2 T sherry, stir and set aside. Chop spinach. Blanch by placing in a colander placed in a pot. Pour boiling water over and let stand in the water for 1 1/2 minutes. Drain well. Place spinach in clean saucepan with 6 T unsalted butter. Chop 3 scallions, 1/2 C yellow onions, 1 C mushrooms; blend together and add to saucepan. Add basil, oregano, thyme and mix well. Saute over medium heat, stirring frequently. After 5 minutes, add 1/2 c parmesan. Stir over head for about 5 minutes until cheese melts and blends in. Combine with white sauce, taste for seasoning and cover. Refrigerate until it jells - between 2 and 4 hours. Cut a slit in the side of each fillet; leave 1/4" intact at each end. Squeeze lemon juice over each. Open each slit gently; place filling into cavity carefully. Place stuffed salmon into large shallow baking dish. Distribute evenly over the fillets 1/2 c of the seasoned bread crumbs. Drizzle with 1/2 c clarified butter. Cover bottom of pan with 1/2 c white wine; bake @ 425 for 10-15 minutes until salmon is flaky. Serve with garnish of lemon slice and parsley. For roux, melt /2 c butter in saucepan until it is totally rendered and starts to bubble. Add 3/4 c flour slowly and cook on low heat 5-10 minutes, stirring constantly. Don't add flour before butter is bubbling. Seasoned bread crumbs: Combine stale bread, parsley, garlic, 1 T parmesan, dash tabasco in food processor and process until finely ground.

SALMON PINWHEELS

Steps:

• Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
• Mix breadcrumbs, oil, mustard, shallot, lemon juice, capers and thyme in a small bowl until combined.
• Working with one at a time, spread each salmon strip with 1 teaspoon mayonnaise. Spread about 3 tablespoons of the breadcrumb mixture over the mayonnaise. Starting at one end, roll the salmon up tightly, tucking in any loose filling as you go. Insert a toothpick though the end to keep the pinwheel from unrolling. Place in the prepared dish. Repeat with the remaining salmon strips.
• Bake the pinwheels until just cooked through, 15 to 20 minutes. Remove the toothpicks before serving.