Cream cheese stuffed salmon
Preppy Kitchen · ♥ 3.9K likes · 121K views · 8 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Set the oven to 425. Line a rimmed baking sheet with parchment paper or foil.
Oven and pan set-up
- ⅓ cup onion
Mince 1/3 cup onion finely so it cooks through in the short bake; put in a medium bowl.
- 50 g Gouda or Fontina
Grate 50 g (half a cup) Gouda or Fontina and add.
- 1 tsp lemon zest
- 2 tsp lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tsp caraway seeds
Add 1 tsp lemon zest, 2 tsp lemon juice, 1/4 tsp salt, 1/4 tsp black pepper and 2 tsp caraway seeds, whole or roughly chopped.
- 2 oz cream cheese
- salmon filets
Add 2 oz softened cream cheese and mash together into a paste with a fork. The filling keeps in the fridge up to two days.
Mashing in the cream cheese
Cut each salmon filet down the middle to make a pocket, leaving the edges and bottom uncut so the filling cannot slide or seep out.
Cutting a pocket in the salmon
- salt and pepper
- lemon juice
Transfer to the baking dish; season with salt and pepper and sprinkle with lemon juice.
Seasoning, stuffing and drizzling
Bake 8 to 12 minutes at 425, until the fish is somewhat firm and flakes easily with a fork.