Description
Stuffed Salmon with Creamy Spinach and Shrimp
Ingredients
For the Salmon:
2 large salmon fillets (butterflied)
1 tsp paprika
1 tsp garlic powder
1 tbsp olive oil
Salt and pepper to taste
For the Filling:
1 cup cream cheese, softened
1/2 cup Parmesan cheese, grated
1/2 cup cooked spinach, drained
1 garlic clove, minced
For the Shrimp and Asparagus:
10 shrimp, peeled and deveined
1 bunch of asparagus
1 tbsp butter
Salt and pepper to taste
Instructions
Prepare the Filling:
In a bowl, mix cream cheese, Parmesan cheese, cooked spinach, and minced garlic. Set aside.
Stuff the Salmon:
Carefully stuff the butterflied salmon fillets with the spinach mixture. Secure with toothpicks if necessary.
Season and Cook the Salmon:
Season the salmon with paprika, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium heat and cook the salmon for 4–5 minutes on each side until golden and cooked through.
Sauté the Shrimp and Asparagus:
In a separate pan, melt butter and sauté the shrimp until pink, about 2–3 minutes per side. Add asparagus, season with salt and pepper, and cook until tender.
Serve:
Plate the stuffed salmon alongside shrimp and asparagus. Garnish with fresh herbs if desired.
A luxurious seafood delight that’s sure to impress!
Step-by-Step Guide
1. Butterfly the Salmon: If not already done, slice each fillet horizontally through the center, stopping about 1/2 inch from the edge so it opens like a book. Pat dry.
2. Make the Filling: Thoroughly squeeze all excess water from the cooked spinach. In a bowl, combine it with the softened cream cheese, Parmesan, and minced garlic until uniform.
3. Stuff and Secure: Divide the filling between the two butterflied fillets, spreading it evenly. Gently close the salmon over the filling. Use soaked wooden toothpicks to secure the open sides.
4. Pan-Sear the Salmon: Heat olive oil in a large skillet over medium heat. Season the salmon’s exterior with paprika, garlic powder, salt, and pepper. Cook for 4-5 minutes per side, until a crispy crust forms and the internal temperature reaches 145°F.
5. Cook the Sides: In a separate pan, melt butter over medium-high heat. Add shrimp and cook for 2-3 minutes per side until opaque. Add trimmed asparagus spears to the pan, season, and sauté for 3-4 more minutes until bright green and tender-crisp.
Serving Suggestions
Plate this elegant dish on a warm platter or individual plates. Drizzle any remaining pan juices from the salmon over the top. Garnish with fresh dill, parsley, or thin lemon slices. For a complete meal, serve with a side of lemon herb rice, quinoa, or crusty bread to soak up the creamy filling. A crisp white wine, like Sauvignon Blanc or Chardonnay, pairs perfectly.
How-to Summary
This impressive dish involves creating a creamy spinach and cheese filling, stuffing it into butterflied salmon fillets, and pan-searing them to perfection. Simultaneously, shrimp and asparagus are sautéed in butter for a quick, complementary side. The result is a restaurant-quality, protein-packed meal prepared in one pan for the sides and one for the salmon.
Frequently Asked Questions
Can I prepare the stuffed salmon ahead of time? Yes, you can assemble and stuff the salmon up to 4 hours in advance. Keep it covered in the refrigerator until ready to cook. Let it sit at room temperature for 15 minutes before searing.
What can I use instead of cream cheese? For a lighter option, try ricotta cheese or goat cheese. For a dairy-free version, use a thick, plain vegan cream cheese alternative.
How do I know when the salmon is done? The safest method is to use an instant-read thermometer. Insert it into the thickest part of the stuffed salmon; it should read 145°F. The flesh will also be opaque and flake easily.
Can I bake this instead of pan-searing? Absolutely. Preheat oven to 400°F. After a quick 2-minute sear in the skillet for color, transfer the salmon to a baking dish and bake for 10-12 minutes, or until cooked through.
My filling is leaking. How can I prevent this? Ensure the spinach is thoroughly drained and the salmon is securely closed. Using more toothpicks to “stitch” the opening shut is key. Chilling the stuffed salmon for 20 minutes before cooking can also help it hold together.
Common Mistakes to Avoid
- Wet Spinach: Not squeezing all the moisture from the cooked spinach will make the filling runny and cause it to leak during cooking.
- Overcooking the Salmon: Salmon dries out quickly. Use a timer and a thermometer to avoid overcooking.
- Crowding the Pan: Searing the salmon in a too-small skillet steams it instead of creating a golden crust. Cook in batches if necessary.
- Underseasoning: Remember to season every component—the salmon exterior, the filling (taste it!), and the shrimp and asparagus.
Conclusion
Stuffed Salmon with Creamy Spinach and Shrimp is a stunning, flavorful dish that proves gourmet meals are achievable at home. By following the detailed steps and avoiding common pitfalls, you can master this technique. The combination of rich, herbed filling, perfectly cooked salmon, and simple sautéed sides creates a balanced and memorable dining experience perfect for both weeknight indulgence and special occasions.