Salmon Wellington Sort of Stuffed Salmon with Creamy Spinach and Parmesan
Table of Contents
Salmon Wellington… Sort Of! Recipe Introduction
Ever fancied a fancy dinner without the fuss? Fancy a stuffed salmon ? Honestly, this recipe is my cheat's version of a salmon wellington.
It’s all the flavour, but none of the pastry panic.
What's the Deal with This Easy Stuffed Salmon ?
This creamy spinach salmon dream comes from wanting something a bit posh, but also, you know, doable on a Thursday.
It's basically a gourmet stuffed salmon , but without the gourmet price tag or stress. Takes about 55- 60 minutes from start to finish.
This recipe will easily feed 4 hungry mouths.
Why You'll Love This Stuffed Salmon with Cream Cheese
Okay, so salmon is brilliant for you. Packed with omega-3s which are great for your brain and heart! Perfect for a dinner party where you want to impress without slaving away all day.
What makes this recipe special is the creamy spinach and cheese filling , which is just divine. Plus it looks super fancy, even though it's deceptively simple.
Maybe this dish will be a holiday stuffed salmon on your table?
Ready to dive in and find out all the ingredients you will need to cook up this perfect parmesan stuffed salmon ? Let's go through what you need for the spinach and cheese stuffed salmon.
Let's Get This Show on the Road! Ingredients & Equipment
So, you're ready to tackle some stuffed salmon ? Ace! Honestly, this stuffed salmon recipe is easier than building flat pack furniture from IKEA, I promise.
Let's gather what you'll need for this Salmon Wellington… Sort Of! - Stuffed Salmon with Creamy Spinach and Parmesan . It's basically a deconstructed salmon wellington , minus all the pastry stress.
Main Ingredients: The Nitty Gritty
- Salmon Fillets: You'll need 4 salmon fillets, each about 6 ounces ( 170g ). Skin on or off is totally your shout. Just make sure it's fresh and firm to the touch. No slimy business, alright?
- Spinach: A whopping 10 ounces ( 283g ) of fresh spinach. Get the pre-washed stuff to save yourself some time.
- Cream Cheese: 4 ounces ( 113g ) of good old cream cheese. Full fat, obvs. Let it soften a bit beforehand, or you'll be battling lumps in your filling.
Seasoning Notes: Pimping Up the Flavor
Okay, so here's where you can get creative.
- The Italian Job: Parmesan, garlic, and nutmeg. This combo will transport your parmesan stuffed salmon straight to Italy.
- Flavor Boosters: A dash of nutmeg adds a warmth that really enhances the creamy spinach salmon . Don't skip it. A squeeze of lemon juice brightens everything up.
- Spice Swap Shop: No nutmeg? A pinch of allspice will do the trick. Feeling wild? A tiny pinch of chili flakes.
Equipment Needed: Keep It Simple, Stupid
- Baking Sheet: You'll need something to bake your baked stuffed salmon on.
- Parchment Paper: This is your best friend. No one likes salmon stuck to the pan. You can use a silicone baking mat too.
- Skillet: For wilting that spinach. Any old frying pan will do.
- Sharp Knife: For butterflying the salmon. This is key to getting that gourmet stuffed salmon look.
- Mixing Bowl: To get the creamy deliciousness of the filling on your spinach and cheese stuffed salmon .
- No rolling pin or pastry brush needed here, no fuss, just straight to flavour country for this easy stuffed salmon .
Right then, let's get this show on the road to a stunning holiday stuffed salmon or a brilliant weeknight meal!
Alright, let's get cooking! Stuffed salmon, eh? Sounds like a right proper dish. It's great for a dinner party, or even a fancy Tuesday. This recipe outline will get you sorted.
Salmon Wellington… Sort Of! - Stuffed Salmon with Creamy Spinach and Parmesan
Forget fiddly pastry! This recipe captures the elegance of salmon wellington without the fuss. Flaky salmon fillets are generously stuffed.
This is a showstopper that's surprisingly easy to prepare. Think "posh fish finger but make it fashion". I think it's better to consider baked stuffed salmon .
Prep Steps
This is where we get organised. It's all about the mise en place, darlings. We don't want to be scrambling for ingredients halfway through. It's a proper panic! Let's get started.
- Essential mise en place: Chop your onion, mince your garlic, roughly chop spinach, grate parmesan, measure the cream, have all the ingredients ready to go.
- Time saving organisation tips: Soften that cream cheese! It will make all the difference. Do not overcook the spinach.
step-by-step Process
Right, grab your apron and a cuppa. Let's get stuffing, shall we? Honestly, stuffed salmon with cream cheese is easier than it sounds.
- Butterfly each salmon fillet. Season with salt, pepper, and lemon juice.
- Sauté onion and garlic in olive oil until softened. Add spinach and cook until wilted.
- In a bowl, combine the spinach mixture with cream cheese, Parmesan, heavy cream, nutmeg, salt, and pepper.
- Chill the filling for 15 minutes . It will be easier to handle.
- Divide the spinach filling among the salmon fillets. Fold the other half over the filling.
- Place the stuffed salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil.
- Bake in a preheated oven (400° F/ 200° C ) for 20- 25 minutes . Make sure the internal temperature should reach 145° F ( 63° C) .
- Serve immediately.
Pro Tips
Want to take your easy stuffed salmon to the next level? Here are a few tricks up my sleeve.
- Pat the spinach dry after cooking. Nobody wants a watery filling, you know?
- Use good quality Parmesan cheese. It makes a difference in the flavour. A simple trick to make it taste like gourmet stuffed salmon .
- Common mistakes to avoid: Overcooking the salmon. It will become dry as the Sahara! That’s not a holiday stuffed salmon worthy main course!
So there you have it: Spinach and cheese stuffed salmon . It's easier than you think.
Recipe Notes for Your Epic Stuffed Salmon
Right, so you're about to tackle this stuffed salmon recipe , eh? Ace! Before you don your apron and grab your fish slice, here are a few notes to guarantee a proper delicious outcome.
Honestly, even if you are already a baked stuffed salmon pro, there's always something new to learn.
Serving Suggestions: Plating and Presentation
Let's talk fancy, shall we? For a bit of poshness, serve your stuffed salmon on a bed of vibrant green asparagus.
A sprig of dill will also do the trick. If you're feeling extra adventurous, a cheeky drizzle of homemade hollandaise sauce will take it to another level.
Drinks wise, a crisp Sauvignon Blanc pairs beautifully. It's like a holiday for your taste buds. It looks as good as it tastes!
Storage Tips: Keepin' it Fresh
Got leftovers? No worries! Your parmesan stuffed salmon will keep in the fridge for up to 3 days. Make sure you pop it in an airtight container.
Reheat it gently in the oven. Low and slow , about 275° F ( 135° C) . This prevents the salmon from drying out.
Freezing isn't really recommended. Creamy fillings can get a bit weird after thawing.
Variations: Mix It Up, Mate!
Fancy a twist? You can totally swap out half the spinach for sun-dried tomatoes and a spoon of pesto. Think gourmet stuffed salmon with a Mediterranean vibe.
For a dairy-free version, use dairy-free cream cheese. Skip the parmesan, or use nutritional yeast for a cheesy taste. See? Easy stuffed salmon customisation! You can even add finely chopped fresh dill or parsley to the spinach filling for a brighter flavor.
Nutrition Basics: Goodness in Every Bite
Let's talk healthy bits. Each serving of this stuffed salmon with cream cheese is roughly 450-500 calories. It has a whopping 40g of protein! It also has around 30g of fat and only 5g of carbs.
The creamy spinach salmon filling adds vitamins and minerals. The salmon itself provides omega-3 fatty acids. Bonus: it's good for your brain and heart.
So, tuck in and feel good about it.
Honestly, this salmon wellington without the pastry is a winner. It's easier than you think. Don’t be scared to experiment! Now get in the kitchen and whip up some magic.
You got this!
Frequently Asked Questions
How do I stop my stuffed salmon from drying out in the oven?
Nobody wants dry salmon! To prevent your stuffed salmon from becoming a culinary catastrophe, be sure not to overcook it. Aim for an internal temperature of 145°F (63°C). Drizzling with a little extra olive oil before baking can also help retain moisture, and covering it loosely with foil for the first half of the baking time is another great trick.
Can I make the creamy spinach filling for this stuffed salmon ahead of time?
Absolutely, you can channel your inner Mary Berry and get ahead of the game! The spinach filling can be made up to 24 hours in advance. Just store it in an airtight container in the refrigerator. This is particularly helpful if you are having guests and want to reduce the amount of work just before serving.
Be sure the cream cheese is still softened to allow for easy spreading.
What are some tasty variations I can try with this stuffed salmon recipe?
Feeling adventurous? Why not try some sun-dried tomatoes and pesto in the filling for a Mediterranean twist? You could also add some crab meat to the spinach filling for extra indulgence. Another option is to incorporate different fresh herbs like dill or parsley for a brighter, more herbaceous flavor.
Get creative and put your own signature on it!
Is it possible to freeze leftover stuffed salmon?
While it's best enjoyed fresh, you can freeze cooked stuffed salmon. Wrap each fillet tightly in plastic wrap, then place them in a freezer safe bag. For best results, use it within 1-2 months.
When reheating, thaw it in the refrigerator overnight and then bake at a low temperature (around 300°F/150°C) until warmed through. Just be aware that the texture of the filling might change slightly.
I'm trying to eat healthier, what are the nutritional considerations for stuffed salmon?
Stuffed salmon can be a healthy and delicious meal. It's packed with protein and omega-3 fatty acids from the salmon. To make it even healthier, use low-fat cream cheese and a lighter hand with the Parmesan.
You can also increase the amount of spinach to add more fiber and nutrients while reducing the overall calorie count. Serve with a side of steamed vegetables or a light salad for a balanced meal.
I don't have spinach. What else can I stuff into my salmon?
No spinach? No problem, mate! Kale works well as a substitute. Just be sure to cook it a little longer as it's tougher than spinach. You could also try using sautéed mushrooms with herbs and garlic, or a mixture of roasted vegetables like bell peppers and zucchini. Let your imagination run wild!
Salmon Wellington Sort Of Stuffed Salmon With Cr
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 475 |
|---|---|
| Fat | 30g |
| Fiber | 2.5g |