sixtic Elevate your dinner with this exquisite Seafood Stuffed Salmon, featuring succulent shrimp and crab filling, served alongside creamy Parmesan mashed potatoes and tender asparagus. Perfect for a gourmet meal at home, this recipe is ready in under an hour.
Ingredients
For the Seafood Stuffed Salmon:
- 4 salmon fillets (6 oz each), skin-on
- 1/2 lb shrimp, peeled, deveined, and chopped
- 1/2 cup lump crab meat
- 1/4 cup breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1 garlic clove, minced
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper, to taste
- 1 tablespoon olive oil (for searing)
For the Parmesan Mashed Potatoes:
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 cup unsalted butter
- 1 cup heavy cream, warmed
- 1 cup grated Parmesan cheese
- Salt and black pepper, to taste
For the Asparagus:
- 1 lb asparagus, trimmed
- 1 tablespoon olive oil
- 1 garlic clove, minced
- Salt and black pepper, to taste
Instructions
Step 1: Prepare the Seafood Stuffing (10 minutes) In a bowl, combine the chopped shrimp, crab meat, breadcrumbs, melted butter, minced garlic, Old Bay seasoning, parsley, salt, and pepper. Mix until well blended. Cut a pocket into the side of each salmon fillet (do not cut through). Stuff each fillet with about 2-3 tablespoons of the seafood mixture, pressing gently to secure. Season the outside with salt and pepper.
Step 2: Cook the Salmon (15 minutes) Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed salmon fillets, skin-side down, for 3-4 minutes until golden. Flip carefully and sear the other side for 2 minutes. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 8-10 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and the stuffing is cooked through.
Step 3: Make the Parmesan Mashed Potatoes (20 minutes) While the salmon bakes, boil the cubed potatoes in a large pot of salted water for 15-20 minutes, or until fork-tender. Drain and return to the pot. Mash with a potato masher or ricer. Stir in the butter, warmed heavy cream, and Parmesan cheese until smooth and creamy. Season with salt and pepper to taste. Keep warm.
Step 4: Prepare the Asparagus (10 minutes) In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute. Add the asparagus, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until tender-crisp and bright green.
Step 5: Serve (5 minutes) Plate the Parmesan mashed potatoes as a base, top with a stuffed salmon fillet, and serve the asparagus on the side. Garnish with extra parsley if desired.
Serving Suggestions
Pair with a glass of white wine, like Sauvignon Blanc, to complement the seafood. Add a lemon wedge for a fresh zing.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat salmon gently in the oven at 300°F (150°C) for 10-15 minutes, and warm potatoes and asparagus on the stovetop with a splash of cream.
Tips for Success
- Stuffing: Don’t overstuff to prevent spillage; secure with a toothpick if needed.
- Potatoes: Use a ricer for silkier mashed potatoes.
- Asparagus: Avoid overcooking to maintain its vibrant color and crunch.
- Variation: Add a pinch of cayenne to the stuffing for a subtle kick.
This Seafood Stuffed Salmon with Parmesan Mashed Potatoes & Asparagus captures a gourmet flair . Enjoy!
