Herb Cheese-Stuffed Salmon

Jessie's photo

Friday nights are typically date nights around here (either in-house or out and about).  This was a great meal for a date at home.  It tasted special but wasn't difficult to put together.  I cut the recipe in half and had plenty of filling and topping to make two fillets, which we thoroughly enjoyed eating without having to share a single bite with our littles!

6 (6 ounce) salmon fillets, skinless

1 lemon

5 1/4 ounces spreadable cheese with garlic and herbs (I used Boursin)

sea salt

1 cup soft breadcrumbs (about 1 1/2 slices)

1/3 cup parmesan cheese, freshly shredded (1/1/2 oz)

1/4 cup butter, melted

2 tablespoons pine nuts, toasted

Thaw fish, if frozen. Rinse fish; pat dry. Preheat oven to 425.

Finely shred enough peel from lemon to make 2 teaspoons; cut lemon in wedges and set aside.

In small bowl combine semisoft cheese and lemon peel.

In top of each fillet, from about 1/2 inch from one end, cut a pocket, taking care not to cut all the way through the fish. (If the fish is thin, cut into the fish at an angle).  Spoon cheese mixture into pockets. Season fish with salt Place in baking pan and set aside.

In small bowl combine bread crumbs, parmesan cheese, butter and pine nuts; sprinkle over fillets, pressing lightly.

Bake, uncovered, about 14 minutes or until salmon flakes when tested with a fork. Serve with lemon wedges.

Tilapia with Thai Coconut Curry Sauce

photo credit

We loved this!  I usually don't chose seafood to go with my curry, but the tilapia was just right.  Lightly flavored without being too fishy (I'm fine with fishy fish, just not in curry).  And the sauce was delicious with just the right amount of spice.  I'll make it again and not change a thing (at least not on purpose!).  

1 tsp dark sesame oil, divided

1 tbsp minced peeled fresh ginger

4 garlic cloves, minced

1 cup finely chopped red bell pepper

1 cup chopped scallions

1 tsp curry powder

2 tsp red curry paste

1/2 tsp ground cumin

4 tsp low-sodium soy sauce

1 tbsp brown sugar

2 tsp Asian fish sauce

1 (14-ounce) can light coconut milk

1/4 cup chopped fresh cilantro

6 (6-ounce) tilapia fillets

salt

Cooking spray

Preheat broiler.


Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro if using.


Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Salmon and Feta Quiche

I love quiche and this did not disappoint.  The flavors are strong, so you wouldn't want to serve it to just anybody.  But I thought it was yummy and could be enjoyed for any meal.

adapted from this recipe

1 pie crust

1 Tbsp olive oil

1 medium purple onion, thinly sliced

6 ounces cooked salmon (I used a pouch of boneless, skinless meat that will probably be found where the tuna is located)

4 ounces feta cheese, crumbled

4 large eggs

1 cup milk

1/2 cup cream

1/2 tsp dried dill (I would use more next time)

1 tsp lemon zest

salt and pepper, to your liking

Preheat oven to 350.  Heat oil in a small skillet.  Add onions and cook a couple minutes.  Remove from heat.  Whisk eggs in a medium bowl.  Whisk in milk, cream, dill, lemon zest, salt and pepper.

Start filling the pie crust with the onions covering the bottom.  Next put down half the salmon and feta.  Pour half of the egg mixture over the salmon and cheese.  Lay down the remaining salmon and cheese and pour the remaining egg mixture over that.  Transfer to oven.  Bake until just set in the center, 45-60 minutes.  Remove from oven and cool for 10 minutes to let settle before serving.

Dinner Penzeys Style

Here is another post from Tricia, highlighting Penzeys spices.  Tricia gets the credit for introducing me to Penzeys.  I love their spice blends!

Penzeys seasonings can make any food un-boring.  I had potatoes, fresh green beans, and a filet of orange roughy.  Kind of boring.  But with Penzeys, I had herb and vinaigrette marinated fish, creamy peppercorn smashed potatoes, and green beans drizzled with red wine vinegar pan drippings from the fish.  How un-boring!  Here's how:


2 fish filets or chicken breasts (I used one giant orange roughy filet I found on sale)
*2 Tbsp olive oil
*2 tsp red wine vinegar
*1/2 tsp ground Penzeys India tellicherry peppercorns
*1/2 tsp Penzeys California sweet basil or thyme (I used basil)
*1/4 tsp Penzeys granulated garlic
2 Penzeys bay leaves
1/4 tsp ground Penzeys sea salt
Enough fresh green beans for 2, cooked however you like


Mix *starred items.  Coat both sides of filets with marinade.  Break bay leaves into 3-4 pieces, and press on both sides of filets.  Cover with plastic wrap and refrigerate 1 hr.-overnight.  Remove leaves, discard extra marinade, sprinkle with salt and cook in skillet.  Fish 3-4 minutes/side, chicken 5 minutes per side.  Remove meat from pan, but don't discard anything else.

In pan, add another 2 tsp red wine vinegar to remaining drippings and toss with cooked green beans.  Another idea for a side (instead of potatoes) is to toss the drippings and red wince vinegar with warm pasta.

Creamy Peppercorn Smashed Potatoes:

5 butter yellow potatoes, cut into 1-inch cubes, skin on
1/2-1 tsp Penzeys Creamy Peppercorn seasoning (I just shook it in there, so I'm not exactly sure how much I used.  You can add more if it isn't flavorful enough)
1/2 Tbsp sour cream

Boil cubed potatoes until soft.  Drain and return to the pot.  Mix with creamy peppercorn seasoning and sour cream - that's it!


If you have more time, you can let 1/2 tsp seasoning soak in 1 Tbsp water for 5 minutes, then mix with sour cream.  It thins the sauce, but it might let out more flavor.  I just decided as I drained the potatoes what I was going to mix in it, so I didn't have time to let it set.  That's the beauty of Penzeys - just try their seasonings (a lot of salad dressing bases made good add-ins for potatoes, pasta, or veggies or to sprinkle on meat) and see what you like best.

Rice Noodle Salad with Chicken and Shrimp

This recipe has several different steps, but they aren't difficult and it was a tasty turn-out.


Marinade for the chicken and/or shrimp:
1 clove garlic, minced
2 T. coarsely grated ginger
1/4 c. cilantro, chopped fine
Juice of 2 limes
2 T. tamari (or soy sauce)
1/2 t. kosher salt
1/4 t. hot red pepper flakes
1/2 c. olive oil or sunflower oil

1. Mix all of the ingredients together. Marinate a half pound of shrimp (shelled) and 4 boneless chicken thighs or 2 boneless chicken breasts. Leave to marinate for at least half an hour. While you are waiting, start the barbecue and work on the rest of the salad.

For the salad:
1/2 lb. thin rice noodles, cooked according to directions on the package
1/4 c. granulated sugar
1/4 c. fish sauce (aka: Nam Pla)
1/4 c. rice wine vinegar
2 cloves garlic, minced
4 green onions, sliced into 1/2-inch lengths
2 eggs, beaten
1/4 t. hot red pepper flakes
1/4 c. fresh lime juice
1 c. snow peas, sliced thin
1/2 c. salted peanuts

In a large bowl, pour boiling water over the noodles. Let sit from 5 to 10 minutes, or until the noodles are soft enough to eat. Drain well and drizzle with sesame oil to keep them from sticking together. Scramble the eggs in a small skillet, just until cooked. Chop and set aside.

Mix the sugar, fish sauce and rice wine vinegar together. Set aside. At this time, you may want to start barbecuing the chicken and shrimp. For the shrimp, cook them on each side for a minute or two and then take them off the grill right away. Cook the chicken, skin side down, and let it get nice and crispy. Continue cooking the chicken until it is cooked through, then remove it to a cutting board and slice thin, skin and all.

In a large pot, heat a tablespoon or so of olive oil over medium heat and saute the garlic and half of the green onions for a few minutes. Add the rice noodles and the fish sauce mixture. Reduce the heat to medium-low and cook until the liquid is absorbed. Add the scrambled eggs, shrimp, chicken, the rest of the green onions, 1/4 teaspoon hot red pepper flakes, snow peas and lime juice. Mix well.

Sprinkle with chopped peanuts and cilantro. Serve warm or at room temperature.

Serves 3 or 4, depending on how hungry you are.

Salmon Panzanella

Aside from chopping everything, there wasn't much to preparing this light and tasty salad.

1 (approx 1 lb) pkg salmon, cut into 1-inch chunks

5 cups cubed baguette or ciabatta bread (day-old is fine)

2 Tbsp olive oil

Half a red onion, thinly sliced

2 cups chopped tomatoes or halved cherry tomatoes

2 cups sliced cucumbers (preferably Persian or hothouse)

1 bell pepper, cut into bite-sized pieces

1 Tbsp capers, drained

1/4 cup chopped fresh basil

For vinaigrette (or use 1/3 cup bottled dressing):

1/2 tsp Dijon mustard

1/2 tsp crushed garlic, or 1/2 cube frozen Crushed Garlic

2 Tbsp Orange Muscat vinegar or white wine vinegar

1/4 cup olive oil

1/4 tsp salt

Pinch of black pepper

Preheat oven to 450 degrees F.

Season salmon with salt and pepper. Toss with 1 Tbsp olive oil until pieces are evenly coated.

Toss bread cubes with 1 Tbsp olive oil until evenly coated. Place salmon, bread, and onion on a baking sheet in a single layer (or if you prefer the bite of raw onion, reserve uncooked). Bake for 6-7 minutes or until salmon is just cooked through, stirring halfway to roast evenly.

In a large bowl, combine tomatoes, cucumbers, bell pepper, capers, and basil. Add salmon, bread, and onions.

Whisk together vinaigrette ingredients(or use bottled dressing), add to bowl, and toss until evenly coated. For optimum flavor, allow salad to sit for 30 minutes for flavors to meld.

Marinated Salmon Steaks with Couscous

We love salmon. We loved this that I saw on Jessie's blog. The recipe makes enough marinade for four salmon steaks, but I only made two and froze the rest for later.

1 bunch cilantro, thick stems removed

3 garlic cloves, chopped

1 to 2 red jalapeno or serrano chiles (ribs and seeds removed), chopped

1 1/2-inch piece fresh ginger, peeled and chopped

1 teaspoon paprika

1 teaspoon ground cumin

1/4 cup plus 1 tablespoon extra-virgin olive oil

Finely grated zest of 1 lemon, plus 2 tablespoons fresh lemon juice

4 salmon steaks (6 to 8 ounces each)

1 cup couscous

Coarse salt and ground pepper

In a food processor, pulse cilantro, garlic, chile, ginger, paprika, and cumin until finely chopped. Add cup oil and lemon juice and pulse to combine.

Arrange salmon in a 9-by-13-inch baking dish. Rub both sides with cilantro mixture. Cover and refrigerate 30 minutes. Preheat oven to 375. Bake salmon, uncovered, until opaque throughout, 12 to 14 minutes.

Meanwhile, in a small saucepan, bring 1 cup water to a boil. Stir in couscous, season with salt and pepper, and remove from heat. Cover and let stand until tender, about 5 minutes. Fluff with a fork and stir in lemon zest and 1 tablespoon oil. Serve salmon with couscous

Baked Shrimp in Tomato Feta Sauce

A simple, but tasty dinner dish with lots of serving options. We chose pasta, but I think a crusty loaf would be better to soak up all the flavorful juices!


1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 14.5-ounce cans of diced tomatoes
1/4 cup minced fresh parsley
1 Tbsp minced fresh dill or 1 teaspoon dried dill
1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
Pinch of salt, more to taste
Pinch black pepper, more to taste
3 ounces feta cheese (about 2/3 cup, crumbled)


Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.

Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.

Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.

Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

Serves 4.

Salmon Patties

I was excited to try out this recipe after hearing a nutritionist speak on "Key Nutrients in the Food and Mood Relationship". We got out fill of vitamin D and Omega-3 Fatty Acids with this meal! The patties had a good kick and the mayonnaise was a nice topper since the fish was just a tad dry. I had to cook the patties longer than suggested because I made them too thick. Also, make sure your shallots are truly minced.

We love this asparagus, and it went well with the salmon.


1 1/2 pounds skinless salmon fillet, finely chopped
2 shallots, minced
2 Tbsp grated peeled fresh ginger
1 large egg, lightly beaten
1/4 to 1/2 tsp crushed red pepper
salt and pepper
lime wedges, for serving (optional)
1/3 cup mayonnaise
2 thinly sliced scallions
2 Tbsp fresh lime juice
1 tsp toasted sesame oil (I didn't use this)

In a large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Form mixture into eight 1-inch-thick patties, packing each firmly; transfer to a plate. Place in freezer until just firm, about 20 minutes.

Heat a large nonstick skillet over medium-high heat. Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully. Serve with lime wedges and Sesame Mayonnaise, if desired.

To make Sesame Mayonnaise: in a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Chill until ready to serve.

Serves 4.