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Stuffed Salmon Fillet

Diet.Chef's picture
  Salmon fillets 24 Ounce (4 pieces, 6 ounces / 185 gram each)
For leek and mushroom filling
  Vegetable oil 1 Tablespoon
  Leek 1 , finely chopped
  Finely grated fresh ginger 1 Tablespoon
  Button mushrooms 8 Ounce, finely chopped (250 gram)
  Spinach leaves 6 , shredded (English variety)
  Chopped fresh dill 2 Tablespoon
  Freshly ground black pepper To Taste

1. To make filling, heat oil in a wok over a medium heat, add leek and ginger and stir-fry for 3 minutes or until leeks are golden. Add mushrooms, spinach and dill (a) and stir-fry for 5 minutes or until mushrooms are just tender. Remove mixture from wok and season to taste with black pepper. Set aside to cool slightly.
2. Make a deep slit in the side of each salmon fillet to form a pocket. Spoon filling into pockets and secure openings with wooden toothpicks (b).
3. Half fill a clean wok with hot water and bring to the boil. Place salmon in a bamboo steamer lined with nonstick baking paper (c). Cover steamer, place on a wire rack in wok and steam for 10 minutes or until salmon flakes when tested with a fork.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1287 Calories from Fat 537

% Daily Value*

Total Fat 60 g92.2%

Saturated Fat 8.9 g44.3%

Trans Fat 0 g

Cholesterol 374.3 mg124.8%

Sodium 372.1 mg15.5%

Total Carbohydrates 39 g12.9%

Dietary Fiber 6.8 g27.3%

Sugars 11 g

Protein 146 g292.6%

Vitamin A 123.1% Vitamin C 90.9%

Calcium 27% Iron 71.5%

*Based on a 2000 Calorie diet

Stuffed Salmon Fillet Recipe