Chef Tee’s Baked Salmon with Spinach Stuffing

stuffed-salmon-cookedIngredients

  • 1 (5-to-7 lbs.) salmon, with or without head and tail, boned, butterflied (ask seafood / fishmonger butterfly fish for you)
  • 2 Tbps. butter, unsalted
  • ½ cup onion, chopped
  • ¼ cup celery, chopped
  • 1 cup baby spinach, chopped
  • 4 cups bread, cubed (preferably dried)
  • ¼ cup parsley, chopped
  • 1 egg, beaten
  • ¼ cup chicken broth (can substitute stock)
  • Olive oil
  • Salt & Pepper to taste

Directions

  1. Preheat oven to 325° F.
  2. In small sauté pan, add onion, celery, butter; cook over medium-high heat until soft; set aside.
  3. In medium mixing bowl, add sautéed onion /celery, spinach, bread cubes, parsley, egg, broth, Salt & Pepper; mix well, refrigerate.
  4. On flat surface, season butterflied salmon with Salt & Pepper.  Spoon spinach stuffing onto seasoned fish, leaving 1-inch border around edges.  Gently roll up salmon; tie with cooking twine to secure.
  5. Transfer stuffed salmon onto oiled baking sheet.  Brush top, sides of salmon with oil; season with Salt & Pepper.
  6. Bake uncovered about 20-30 minutes or until salmon is just cooked through.
  7. Rest fish for 5 minutes; remove, discard twine; serve.

Chef Tee’s Mahi Mahi w/Coconut Rice & Mango Salsa

S n p logoServes 2 to 4
Prep time: 1 hour and 15 minutes; cooking time: 10-to-15 minutes

Instructions

  • 2 Tbsps. olive oil
  • 1 ½ tsps. soy sauce
  • 2 tsps. lemon juice
  • 1 clove garlic, crushed
  • 2 tsps. red pepper flakes
  • 1 tsp. fresh ground black pepper
  • ½ tsp. fresh ginger root, minced
  • 2 Tbsps. green onion, chopped (optional)
  • Salt to taste
  • 4 (4 ounce) mahi mahi fillets
  • Coconut rice
  • Mango Salsa
  • Optional garnishes — avocado slices, cilantro

Directions

  1. In large bowl, whisk together olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, salt.  Add fish; toss to evenly coat fillets w/oil mixture.  Cover bowl w/plastic wrap; marinate in frig for 1 hour.
  2. Set oven rack in middle of oven; preheat oven broiler.
  3. While rice cooks, remove fish from marinade; shake off excess marinade. Discard remaining marinade.
  4. Place fish in large baking dish, in a single layer.  Broil in preheated oven until fish flakes easily w/fork (about 10-to-15 minutes).  (If fish browns too quickly, cover baking dish w/aluminum foil.
  5. Serve by placing a mahi mahi fillet over a scoop of hot rice; top w/mango salsa, optional garnishes.

*Note: Try grilling mahi mahi on a hot, seasoned grill instead of broiling it.