Stuffed Salmon Steaks

2
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"This is another one of those recipes you just throw together and when someone asks for the recipe you tell them a bit of this and a bit of that and what not..... It is always a hit whenever I serve this so I thought I would take the time to write it down as I went along. I have made this using dried savory, dried oregano, fresh dill and fresh rosemary and all are tasty."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (252.9 g)
  • Calories 1223.7
  • Total Fat - 108.5 g
  • Saturated Fat - 29.6 g
  • Cholesterol - 0 mg
  • Sodium - 507 mg
  • Total Carbohydrate - 63.2 g
  • Dietary Fiber - 11.8 g
  • Sugars - 32.7 g
  • Protein - 5.9 g
  • Calcium - 99.8 mg
  • Iron - 3.7 mg
  • Vitamin C - 5 mg
  • Thiamin - 0.3 mg

Step 1

Place the olive oil, soy sauce and crushed garlic in a large re-sealable plastic bag; mix well.

Step 2

Add the salmon steaks and marinate refrigerated for at least 8 hours, turning every so often to distribute the marinade evenly.

Step 3

To make the stuffing: melt margarine in a skillet over medium-high heat; add onions and shredded carrot.

Step 4

Cook until the onions are translucent.

Step 5

Mix in the remaining ingredients.

Step 6

Remove the salmon steaks from the marinade and discard marinade.

Step 7

Press the stuffing mixture atop 1 of the salmon steaks and top with the other salmon steak.

Step 8

Tie together with two pieces of butcher’s twine and cook in a preheated 375 degree Fahrenheit oven for 40 to 45 minutes or until salmon flakes easily with a fork. (This will depend on the size of the salmon steaks)

Step 9

Divide the stuffing into two servings with the salmon and enjoy.

Tips & Variations


No special items needed.

Related

LindasBusyKitchen

This is a great tasting fish, and I was really looking forward to having stuffed fish done this way. It tasted wonderful and the fish was moist and delicious. I am going to try this with swordfish too. I know it will be just as good. Thank you for sharing it with us Bea! Linda

(21 Oct 2012)