Delicious, Easy and Fancy! These filets are a flavor explosion!
These can be made with chicken breast filets also and will be equally delicious. You may need to cook them a little more than Salmon.Leftover filling can be made into croissant sandwiches!Yumm!
This recipe yields 4 Stuffed Salmon Filets .
What you will need :
4 - 6 oz Salmon Filet
1 cup diced Mushrooms
1 1/2 cups fresh spinach or 3/4 cup frozen
4 tablespoons butter
2 garlic cloves minced
2 tablespoons cream cheese (I used Boursin Garlic and herb cheese)
1 teaspoon Red pepper flakes
Black pepper
Salt
1 large lemon
Olive oil for cooking
2 tablespoons Parmesan cheese (optional)
1/4 cup whole Milk or heavy cream
To make filling:
In a saucepan , add two tablespoons butter and garlic and cook on low to medium heat until garlic is aromatic . Add your mushrooms and sprinkle with salt and pepper . Cook for a few minutes until they are brown .
Add spinach , cream cheese & milk and cook it down until it becomes a thick sauce. Add Parmesan cheese and chili flakes and taste check for salt and pepper .
Let the stuffing cool before filling in the Salmon fillets . You can also fill croissants with this or top your toast with it !
To cook the filet.
Make a slit in the filets with a sharp knife . Not cutting all the way through .
Spoon the filling generously and flip the tops of the filets over .
Squeeze juice of one lemon over the filets and sprinkle generously with salt and pepper on both sides.
In a saucepan put two tablespoons olive oil and two tablespoons butter . Let the mixture bubble on medium heat and then place two filets (skin side down , if with skin). Don’t overcrowd the pan with three or four filets , you won’t get them golden and crispy .
Cook for tentatively five to six minutes , meanwhile basting the top of the filets . Flip carefully and cook the other side for five to six minutes. Repeat with the other two filets.
Enjoy!