Keto Marry Me Stuffed Salmon
2.6g
Net Carbs
31.5g
Protein
14.2g
Fat
0.7g
Fiber
271
Calories
Cooking tip: Instead of cutting across the thickness of salmon fillets to stuff them, we wrapped salmon around a flavorful filling in this recipe. Removing skin from a salmon fillet is pretty simple with a sharp knife and there are many video tutorials available on YouTube that can help, but if you prefer, ask your butcher to remove the skin from beautifully red salmon fillets. Note that the cooking time for this recipe will vary based on the thickness of the salmon filets you use. The filets we used when developing this recipe were about 1-inch thick and were fully cooked in 20 minutes.
Ingredients:
- 1 tablespoon olive oil USDA
- 1/4 cup parmesan cheese, grated USDA
- 2 tablespoons fresh basil, chopped leaves USDA
- 3 tablespoons fresh young green scallions, chopped FNDDS
- 3/4 teaspoon fresh garlic FNDDS
- 3 tablespoons sundried tomatoes, oil packed, drained USDA
- 1 ounce fresh spinach FNDDS
- 1 ounce cream cheese USDA
- 1/2 teaspoon italian seasoning blend Spice Barn
- 1/4 teaspoon red chili peppers, crushed flakes USDA
- 20 ounces raw salmon FNDDS
- 1/4 teaspoon table salt USDA
Directions:
Ingredient note: we developed this recipe using 4, 1-inch thick (at thickest section) 2nd cut salmon fillets, each weighing about 5 ounces. We do NOT recommend using frozen salmon for this recipe. Also note kitchen twine is needed for this recipe.
- Heat oven to 400°F.
- Separate white and green portions of chopped scallions, placing green portion in a medium bowl.
- In a medium skillet over medium heat, warm oil. Add white section of scallions and minced or pressed garlic, sautéing until fragrant, about 1 minute. Add chopped spinach and sauté, stirring constantly until wilted, about 3 minutes. Scrape into the bowl with the scallions.
- To the bowl with the spinach, add parmesan cheese, minced sundried tomatoes, cream cheese, 1 tablespoon fresh chopped basil, Italian seasoning, and 1/8 teaspoon crushed red pepper flakes. Mix until evenly combined.
- Using a sharp knife, carefully remove skin from salmon fillets. Season each fillet with a pinch of salt. Using a long piece or twine and working with one fillet at a time, place fish on its side and form into a round/ cylinder shape with the skin side toward the middle and about a nickel sized hole in the center, tying the twine around the fillet to hold it in place. Repeat for each salmon fillet and place in a baking dish.
- Using a small spoon, stuff the center of each salmon round with cream cheese filling, about 2 tablespoons each, until you can see the filling on the bottom and it is slightly rounded on top. Bake for 20-25 minutes, or until fish reaches an internal temperature of 145°F.
- Garnish with remaining chopped basil and crushed red pepper flakes, and serve warm. One serving is one stuffed salmon fillet as described.
