Asparagus & Mushroom Stuffed Salmon Fillets

I incorporate at least one fish dinner into our evening meals a week. Salmon is my favourite choice for fish. Salmon is full of flavour, but it also is a great fish to use if you want to add a few other flavours in too give the final meal a boost. It's exceptionally easy to create a satisfying meal with just a few simple ingredients and parchment paper to steam them. If you are entertaining, it's a lovely way to serve up Salmon with a little elegance too.

I've "stuffed" salmon fillets previously with different types of vegetables, and depending on the shape of the fillet I receive, I will adjust the stuffing mixture and the cut I use on the Fillet. When I receive fillets like these, it's nice to create a finer stuffing mix to compliment the meal and cook your vegetables separately.

This is very simple, healthy as I don't use oil or butter, and you can make the mix ahead of time to let the Mushrooms absorb the flavours while they reconstitute. We served this up with Homemade Pasta, a medley of Steamed Vegetables and Homemade Tartar Sauce.





Vegetable Baked Salmon
Homemade Tartar Sauce

Asparagus & Mushroom Stuffed Salmon Fillets

This recipe serves 2. Simply Double the ingredients if you wish to make more. If You don't want to grill the skin at the end, simply remove prior to Stuffing to save the step.

Two Salmon Fillets

1-2 Asparagus Stalks, Diced

2 -3  Mushrooms (Dried Chanterelle), Diced

1 slice of Onion, Diced

1 TSP Dijon Mustard

1/4 TSP Salt

1/4 TSP Pepper

1/2 a Lemon - Juiced

1/4 TSP Dill

1/4 TSP Garlic Powder

1/8 Cup Vegetable Stock

Dice your Mushrooms, Onions and Asparagus.

Place the Vegetables in a bowl and add Dijon, Garlic Powder, Dill, Lemon Juice, Vegetable Stock. 

Stir and let sit for an hour before adding to the fish, the Mushrooms will absorb the flavours in the mix as they reconstitute themselves.

After an hour preheat your oven to 350 F.

Turn your fillets on their edge and slice a pocket into the centre of the flesh. You don't want to slice through completely. Please see image.

Fill the "pocket" with your ingredients and stand the fillets on their edge on parchment paper. Sprinkle with Salt and Pepper.

Wrap the Parchment Paper around the fillets and seal by twisting one end to the other. If you have the option of a Parchment Bag, that is as easy as Parchment Paper.

Place in the oven, middle rack and let cook for 25 minutes.  Once done, remove the Salmon from the parchment paper, lay them skin side up and grill under the broiler for 5 to 8 minutes.

Serve with either Rice, Pasta and your favourite side dish.

The ingredients for Stuffing Salmon can vary greatly. As  make further variations on this style of Salmon, I will update with the ingredients in future. For now, I'm back to baking bread, we are having good old fashioned hamburgers tonight, so I am making the buns I need and am refilling our freezer. I'll post on the bread recipe I used tomorrow.

Have a great day!

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