Shrimp Stuffed Salmon
A large salmon filet split open, stuffed with a shrimp filling and then baked. Cut into pieces for service with a squeeze of lemon.
Equipment
- large baking sheet
Ingredients
- 3-4 lbs. Salmon Filet
- ½ lb. salad shrimp
- 8 oz. cream cheese
- ½ cup celery, finely chopped
- ¼ cup sweet onion, finely minced
- ½ cup fresh dill, chopped
- ¼ cup fresh thyme
- 4 lemons
- 2 TBSP butter
- salt & pepper to taste
Instructions
- Preheat the oven to 375℉. Remove the salmon from the packaging. Pat dry with paper towels. Set the salmon on a large baking sheet covered with parchment paper or a Silpat.
- Using a sharp chef's knife careful start cutting into the middle of the salmon until you are able to butterfly the filet. Set aside to and make the filling.
- Rinse the shrimp with cold water in a strainer. In a small mixing bowl, whip the cream cheese. Add in the celery, onion, and shrimp. Fold it all together.
- Melt the butter. Drizzle it over the inside of the open filet. Sprinkle 1-2 TBSP of the fresh dill, half of the thyme, salt and pepper. Next spread the shrimp over one side of the filet. Fold the other side of the salmon over the top. Sprinkle more dill, thyme, salt and pepper over the top, to taste. Thinly slice one lemon. Place the lemon slices over the top of the of the salmon.
- Place the salmon in the oven and bake for 30 minutes. While it is baking, cut the other lemons into wedges. Prepare side dishes.
- Remove from oven. You make leave on the baking sheet for serving. Or use large spatulas and maybe a helper to move/slide the salmon onto a platter. You could also cut into pieces and place them on a large platter or plate. Serve with the extra lemon wedges.