stuffed salmon

2016-10-25 a.o.

This is one of the Sam’s Club goodies that I’ve liked since the very first time I bought it well over 10 years ago. An Atlantic salmon steak, slit through the middle and stuffed with seafood stuffing. It’s not something for everyday, but once in a while used to be a treat every time. I used to buy 2 packages of 4 and freeze them by twos for later.

Sadly enough, they have since degraded the stuffing from a real seafood stuffing to mostly rice, which is a lot less attractive and makes me think of boudin, which I don't like very much. That Pic7 was the last one I bought there. No more boudin-stuffed salmon for me.

This recipe does not show how to make the stuffing, but any Seafood Casserole will do for this if you keep it fairly dry. I have several casserole recipes listed. Choose whichever you like best for this and use quality ingredients. That is probably what I will start doing for future attempts at this.

INGREDIENTS

This is what you need for 2 servings:

2 stuffed salmon steaks
1 tbsp. butter
S&P

Pic1: stuffed salmon
2016-10-25

Directions

Melt butter over medium heat.
When butter foams, add the stuffed salmon fillets.
Cover and sauté for 6-8 minutes over low heat, depending on the thickness of the fillet.
Turn over and sauté another 5-8 minutes.
The fish needs to flake easily with a fork, but not falling apart on its own.
Serve immediately. Enjoy.

Pic2: stuffed salmon, raw — 2016-10-25
Pic3: pan-fry
Pic4: add veggies

Pic5: cover, simmer
Pic6: all done — 2016-10-25
Pic7: the new riceroni version — 2019-05-07

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org