Bob Simms, host of KFBK’s, The Outdoor Show in Sacramento, California asked me for a recipe for those who are not really crazy about salmon. I fall into that category, unless the salmon is freshly caught Pacific Ocean salmon. The idea is not to disguise the flavor of the fish, but to add some additional flavors for a mild distraction. Inside the baked salmon are spicy shrimp and a little cream cheese. The recipe calls for medium shrimp, but you can use any size since they get chopped up into smaller pieces anyway. In a pinch, the cooked salad (bay) shrimp will work also. These fish have a bunch of stuffing. Don’t worry if the stuffing doesn’t quite fit inside the salmon. You can spread any of the extra stuffing over the top of the fish before baking and then crank up the oven to broil so that the top is nicely browned before serving. 4 servings.
- 4 6 ounce salmon fillets, skin removed
- 2 tablespoons olive oil
- *** salt and freshly ground pepper
- 3 tablespoons butter
- 2 garlic cloves, minced
- 1/4 yellow onion, minced
- 1 cup medium shrimp or prawns; peeled, deveined and roughly chopped
- pinch salt
- 1/2 teaspoon each cayenne pepper, black pepper, white pepper and oregano flakes
- dash Tabasco
- 2 tablespoons fresh parsley, minced
- 1/4 cup bread crumbs
- 1/2 cup cream cheese, softened
- 1 avocado; peeled, seeded and thinly sliced
- add mini tomotatoes as desired
Cut a pocket into the side of each salmon fillet. Place each fillet on a flat surface and slice into the side with a sharp knife. Be careful not to cut all of the way through the fish. When you insert the knife into the side, do so at an angle so that the pocket inside of the fish is wider than the opening where you inserted the knife. Make sense? The idea is to make a space for the stuffing to go into, but not run out of the fillet. Rub fillets with olive oil and then season with salt and pepper. Melt butter over medium-high heat in a large skillet. Add garlic and onion and sauté until onions are translucent. Add shrimp, salt, cayenne pepper, black pepper, white pepper, oregano flakes and Tabasco. Sauté until shrimp is barely pink. Transfer to bowl and allow to cool. When cooled, add parsley, bread crumbs and cream cheese to shrimp mixture and gently stir to blend ingredients. Place about 1/4 cup of the stuffing mixture inside the pocket of each salmon fillet. Spread the stuffing out evenly inside the pocket.
Place the stuffed fillets on a shallow baking dish or pan. Place in a preheated 375 degree oven for 15 minutes or until salmon is just cooked. Top each with sliced avocado before serving..
