recipes
Creamy stuffed salmon fillets with an orange and herb crust
2022-05-14
Ingredients
For the salmon
- 2 thick salmon fillets, skin removed
- Salt and pepper to taste
- 100g Danish blue cheese (Emborg)
- Few fresh baby spinach leaves
- 1 tbsp. olive oil (Borges)
For the crust
- 4 tbsp. panko breadcrumbs
- 1 orange, zest and juice
- 1 tbsp. chopped fresh basil
- 1 tbsp. pine nuts (Lamb brand)
- 2 tbsp. melted butter (Valio)
- Salt and pepper to taste
- 1 tbsp. kunserva (Mayor)
- 1 tbsp. chopped sundried tomatoes
You will also need
- 1 bunch fresh asparagus or French beans
- 8 small round Jersey potatoes
- 1 knob butter (Valio)
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Method
Start this recipe by cutting a slit through the salmon creating a pocket. Season the salmon on both sides with salt and pepper. Stuff the salmon with the Danish cheese and fresh baby spinach. Heat the oil in a pan and brown the salmon on both sides for 3-4 minutes. Transfer into a baking dish. To make the crust, mix together the panko, orange zest, basil, pine nuts, salt and pepper and melted butter. Spread the sun-dried tomato paste over the salmon then spoon the panko mixture onto the salmon and press on well. Continue to cook for 8-10 minutes or to your liking. Meanwhile, boil the Jersey potatoes in a medium pan of salted water till soft. Remove from the pan, cut in half and place into a pan covered to keep warm. In the same pan of boiling water, place the asparagus or French beans and blanch or cook to your liking. Drain and add to the jersey potatoes. Add the butter to the pan, season with salt and pepper and toss
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