How To Make Stuffed Salmon

Wanna know what’s even more delicious than a fillet of super fresh salmon pan-seared to perfection? A stuffed fillet of super fresh salmon pan-seared to perfection. When we say we’re a fan of this recipe, we really mean you will never ever find anyone who loves it more than we do. Ever. Especially because this dish doesn’t require any fancy cutting, rolling or tying. Just good old fashioned fillets cut with a slit and stuffed with fresh veggies, herbs and cheese. Pan sear for a nice crispy crust or pop in the oven for ease—this is one of our go-to weeknight dinner ideas. Learn how to make it with a professional chef in this online cooking class.

Stuffed Salmon

2 10 oz salmon fillets
1 shallot, chopped
¼ cup white wine
1 clove garlic, chopped
½ cup sun dried tomatoes, chopped
10 oz fresh arugula
½ cup feta cheese
Zest of ½ lemon
Fresh basil
2 tbsp oil

1. Place salmon fillets on cutting board. Use a sharp knife to slice the salmon through the center, just until the knife almost reaches the other side.

2. In a heavy skillet over medium heat, add the oil and sweat the shallots and garlic. Add tomatoes and cook for one minute. Add white wine and allow to reduce by half. Add arugula and cook for one minute. Remove from heat, add lemon zest, feta cheese and fresh spinach. Divide filling between salmon fillets. Season salmon with salt and pepper.

3. In another heavy skillet over medium heat, add 1 tbsp of olive oil. Sear the salmon fillets for 2 minutes on each side. Transfer to a baking dish and place in a 350˚ F oven for 10 minutes, or until the flesh begins to flake.

4. Serve immediately with your choice of starch and vegetable.

A light salad is the perfect pairing for stuffed salmon.

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