Stuffed Salmon Florentine Recipes

Steps:

• Preheat oven to 350 degrees F. Using your hands, squeeze spinach of all excess liquid.
• Heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook for 3 minutes until they begin to soften. Add garlic and cook for 1 minute more. Add spinach, sun-dried tomatoes, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook an additional 2 minutes. Remove from heat and let cool approximately 10 minutes. Add ricotta and stir to combine. Season with additional salt and pepper, to taste.
• Using your hands, pack approximately 1/2 cup spinach mixture on top of each salmon fillet, forming mixture to the shape of the fillet. Place fillets on a rimmed baking sheet or glass baking dish and bake for 15 minutes, until salmon is cooked through.

Steps:

• Preheat oven at 350.
• Squeeze spinach of all excess liquid. Set aside.
• Heat oil in a large skillet, and add shallots, after a few minutes add garlic and cook about a minute more.
• Add spinach, tomatoes, salt and pepper, and red pepper flakes. Cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes.
• Add ricotta; stir to combine. Season with salt and pepper.
• Pack about 1/2 cup spinach mixture on top of each fillet.
• Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15-20 minutes.
• Serving suggestion: with Brown Rice or Rice Pilaf.

Steps:

• Heat 1 1/2 T unsalted butter in saucepan; sprinkle 2T flour over it. Cook flour-butter mixture until it loses its starchy flavor - 3-5 minutes. Add 3/4 C milk, seasoned with salt, white pepper to taste. Cook over moderate heat, stirring constantly. Once the sauce becomes thick and smooth (about 1 minute), add 2 T sherry, stir and set aside. Chop spinach. Blanch by placing in a colander placed in a pot. Pour boiling water over and let stand in the water for 1 1/2 minutes. Drain well. Place spinach in clean saucepan with 6 T unsalted butter. Chop 3 scallions, 1/2 C yellow onions, 1 C mushrooms; blend together and add to saucepan. Add basil, oregano, thyme and mix well. Saute over medium heat, stirring frequently. After 5 minutes, add 1/2 c parmesan. Stir over head for about 5 minutes until cheese melts and blends in. Combine with white sauce, taste for seasoning and cover. Refrigerate until it jells - between 2 and 4 hours. Cut a slit in the side of each fillet; leave 1/4" intact at each end. Squeeze lemon juice over each. Open each slit gently; place filling into cavity carefully. Place stuffed salmon into large shallow baking dish. Distribute evenly over the fillets 1/2 c of the seasoned bread crumbs. Drizzle with 1/2 c clarified butter. Cover bottom of pan with 1/2 c white wine; bake @ 425 for 10-15 minutes until salmon is flaky. Serve with garnish of lemon slice and parsley. For roux, melt /2 c butter in saucepan until it is totally rendered and starts to bubble. Add 3/4 c flour slowly and cook on low heat 5-10 minutes, stirring constantly. Don't add flour before butter is bubbling. Seasoned bread crumbs: Combine stale bread, parsley, garlic, 1 T parmesan, dash tabasco in food processor and process until finely ground.

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl, combine haddock, shrimp, and scallops and mix well. Spray a medium-sized casserole dish lightly with baking spray. Sliced the cooked sweet potatoes very thinly. Layer sliced sweet potato in the bottom of the baking dish and cover with uncooked baby spinach leaves. Gently pour 2 cups cream over the potatoes and spinach. Season with salt and pepper. Sprinkle with 3/4 of the Parmesan, then add the seafood mixture. Cover with remaining 2 cups cream and Parmesan.
• Bake for 25 to 30 minutes. When ready to serve, garnish lightly with fresh chopped parsley or put a sprig of parsley on side of dish.

Steps:

• Preheat oven to 400°. In a large bowl, combine rice, crab, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary and celery seed., Cut a pocket horizontally in each fillet to within 1/2 in. of opposite side. Fill with stuffing mixture; secure with toothpicks. Place salmon on 2 greased 15x10x1-in. baking pans. Brush with oil; sprinkle with dill and salt., Bake 18-22 minutes or until fish just begins to flake easily with a fork. Discard toothpicks before serving.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Spray salmon with olive oil and place in a baking dish. Season with sea salt, black pepper, basil, and 1 1/2 tablespoons crushed garlic.
• Combine cream, 12 spinach leaves, remaining crushed garlic, salt, black pepper, and cayenne pepper in a food processor. Blend until smooth and pour mixture over salmon in the baking dish. Cover with remaining spinach leaves and shredded mozzarella cheese.
• Bake in the preheated oven until cheese is melted and salmon flakes easily with a fork, 15 to 20 minutes.

Steps:

• Cut tops off peppers and remove seeds. Cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; set aside., Broil salmon 4-6 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Discard bones and skin. Flake fish with a fork; set aside., In a large skillet, combine the broth, leek, jalapenos, cilantro, Worcestershire sauce, tarragon, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until the liquid has evaporated., Stir in the hot rice, tartar sauce and sour cream. Fold in salmon. Spoon into peppers. Place in an ungreased shallow baking dish. Sprinkle with Parmesan cheese. , Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with cooking spray.
• Cut a slit through the middle of each salmon fillet, about 2/3 the length of the fillet. Set aside.
• Mix crab, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together in a bowl.
• Shape 2/3 of the stuffing mixture into 2 large mounds on the prepared sheet pan. Spread open the fillets and place one over each mound. Fill in the top of the slits with remaining stuffing. Season each fillet with seafood seasoning.
• Bake in the preheated oven until salmon flakes easily with a fork and stuffing is hot, about 30 minutes.

Steps:

• Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Place fish in single layer in dish.
• In medium bowl, stir together remaining ingredients except lemon wedges. Spread over fish to edge of dish.
• Bake uncovered about 30 minutes or until light brown. Serve with lemon wedges.

Steps:

• In a hot saute pan, add butter and as it begins to smoke, add salmon, spinach and shallots and cook on medium to low heat for 3 minutes.
• Flip salmon over and add heavy cream.
• Cover and reduce cream by half.
• In a small bowl, mix bread crumbs with mozzarella.
• When cream is reduced by half, after 8-10 minutes, salt and pepper salmon to taste.
• Remove salmon from pan and top with spinach, then with the crumb-cheese mixture.
• Put fish on broiler pan and reserve cream sauce.
• Place under boiler until the cheese is melted.
• Finish with the remaining cream sauce and serve.