Stuffed Salmon - Recipe

Good morning,

My Honey is our guest blogger today.  :)

My honey made this wonderful Stuffed Salmon while I watched and took pictures.

Below is his commentary about this super-delicious salmon.

I'm such a lucky lady.  :)

Lois

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Stuffed Salmon - Recipe

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After a few days of lamb and roast beef, the taste of fish sounded good.

Since we like to experiment, we decided to try salmon filled with cream cheese and garlic.

Off we went to get two nice size pieces of the upper part of a side of Alaskan salmon.

We also needed:

1 package cream cheese

a few cherry tomatoes

one each yellow and red onion

4 T minced garlic

one each red and yellow peppers

1 cup mushrooms

pepper

garlic salt

4 T lemon juice

3 T butter



Filling:

Mix the Cream Cheese and the minced garlic.

Set the bowl in warm water to make the cheese softer if you just took it out from the fridge.

Remove the fish skin with a sharp knife without damaging the fish meat.

Pictured is a special set of knives just for fish.

Cut a two or three centimeter slice in the side of the fish piece and fill it with the cream cheese filling (see image).

Mix pepper, garlic salt, and lemon juice then brush it over the filled Salmon.

Marinate in the fridge for a couple of hours.




Vegetable preparation:

Just before preparing fish chop all the veggies (see image) and soften on cook top in a small amount of vegetable oil.



Fish preparation:

Warm a pan on the cook top and melt some butter.

Fry the Salmon on each side for approximately one to two minutes.

Depending on the heat of the pan fry the fish from eight to twelve minutes or until cooked through.

Do not overcook.

Be careful not to burn.

Serve as shown in image.

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Cuisinart Chef's Classic Nonstick Hard-Anodized 14-Piece Cookware Set

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