Baked Salmon With Seafood Herb Stuffing Recipe

About this recipe

This pescatarian-friendly dinner features tender baked salmon rolled around a flavorful stuffing of lump crabmeat, baby shrimp, and aromatic herbs. Perfect for a satisfying and elegant evening meal.

Ingredients

• 35 g Foodie Puppies Freeze Dried Shrimp Snack
• 100 g Sambar Onion Peeled
• 100 g Celery Stalk
• 100 g Garlic - Single Clove
• 200 g Lemon (Limbu)
• 400 g Quaker Rolled Instant Oats
• 120 g Golden Prize Pink Salmon Fillet In Oil
• 80 g Urban Platter Cayenne Pepper Powder
• 1 kg Puro Healthy Salt (Sendha Namak)
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)

Instructions

1. 1. Preheat your oven to 425°F (220°C).
2. 2. In a skillet over medium heat, heat 2 tablespoons of olive oil. Add 1 diced sambar onion, 3 stalks of diced celery, and 1 minced garlic clove. Sauté until the vegetables are soft and translucent, about 5 minutes.
3. 3. Stir in 1/2 cup of freeze dried shrimp snack. Cook for 2 minutes until the seafood is just heated through.
4. 4. Add 1 teaspoon of cayenne pepper and a pinch of salt. Mix well.
5. 5. Remove the skillet from heat and fold in 1 cup of oats until evenly combined.
6. 6. Lay out 2 salmon fillets, skin-side down, on a clean surface. Squeeze the juice of 1/2 a lemon over the fillets and lightly sprinkle with salt.
7. 7. Divide the stuffing mixture evenly between the two fillets, placing it in the center of each. Roll the fillets around the stuffing and secure with kitchen string.
8. 8. Place the stuffed salmon rolls in a greased baking dish. Bake in the preheated oven for about 25 minutes, or until the salmon is cooked through and flakes easily with a fork. Be careful not to overcook to avoid dryness.
9. 9. Remove the salmon from the oven and let it rest for a few minutes. If the skin is still on, peel it off before serving. Serve warm and enjoy!