I have two one-and-a-half pound salmon filets...help!

dawn_mo

dawn_mo

Well-known member
I forgot that I was having people over for dinner tonight and need to make salmon for dinner. I was thinking of making some sort of stuffing and placing it on top of one filet, and then placing the other filet on top of the stuffing. Has anyone done a recipe like this, and what kind of stuffing would you/did you use? Thanks!

 
stuffing for salmon filets

I did a fast stuffing one time with spinach, feta cheese and julienne roasted red pepper.

 
Sam's Club? I don't know what kind it is exactly. Just that it is

the kind I used to buy at Costco, and now I buy it at Sam's. We usually grill it, but it is too flipping cold out to grill tonight. Thanks!

 
How about adapting the Stuffed Greek Chicken recipe, above (9803)?

Feta, lemon, wine, oregano? Yeah, that would work! I made tilapia fillets like this last night - easy and good.

 
YEs. I got this off our site here and now don't have her name. In her words exactly:

I thought I would repost this because it is such a hit. 2 salmon fillets that mirror each other with skin on (you could easily do a whole filleted salmon) lemon for slices lemon for juice melted butter fresh herbs just picked from your garden such as; Rosemary, thyme, basil, dill, tarragon, oregano, cilantro

Lay three or four pieces of string parrallel to each other on the counter (or use a grill basket). Place your herbs perpendicular on the string, enough herbs to cover the fillet.

And now I still can't find the source by using the search. But, I really like it done this way.

Lay one side of the salmon on the herbs, skin down. place lemon slices on the salmon. drizzle melted butter on the lemon. Top with the other filet. Lay more herbs on the salmon. Tie the strings around both pieces. squirt lemon juice on both sides. Let the fish sit for about 1 hour a room temp.

On a very hot fire, grill with the coals around the fish, not under it and the lid on the grill.

On a gas grill, turn off one burner and grill over it. We have found that about 12 minutes per inch of thickness is good for a nice size salmon (each filet about 1 1/2 in thick). The herbs are fresh so they do not burn.

When you pull the herbs off, the skin comes with them. Make sure your guests see the fish before and after grilling - a really good presentation. I serve it with a "tartar" sauce made of homemade mayo, capers, lemon juice, dill and finely chopped red onion.

 
Did you get her name via a SEARCH? I am having no success with searching even when

I clip direct excerpts.

 
Sorry Sarah. I thought it would have been ideal, too. I use your method often but did not record

your name as the format (a chatty little method as you wrote it) was different from the usual.

And thanks for the recipe. I suspect I was a bit late for Dawn.

 
it was easy for me 'cause i refer to it as "sarah's spectacular salmon" and...have it saved in word.

 
Thanks everyone...

I want to try this recipe, actually the Greek Stuffed Chicken Breasts too, but I was in a time crunch and I didn't have any fresh herbs, red bell peppers or feta on hand. Not to mention that it is so flipping cold, I will barely open the door to let the animals in or out.
I ended up making a stuffing with shrimp, panko crumbs, green onions, cilantro, a little soy sauce and sesame oil. The stuffing was excellent.
I laid the first filet down on top of string. Then put the stuffing on top of the filet, and covered with the other filet and tied it. Baked it at 400 degrees until it was done. The stuffing absorbed too much liquid from the fish and was sort of soggy. I took a can of coconut milk and poured it around the stuffed fish before I baked it. I also brushed the salmon with a little soy, brown sugar and sesame oil. It seemed like it was going to be wonderful. It was just okay. Everyone was eating quietly, and I finally said, well how is the salmon? Almost everyone at the same time told me that they loved my grilled salmon so much, that is just doesn't seem right to eat it like that. I had the leftovers for lunch, and it really seems to need something in the way of a sauce, I think. Thanks everyone for the ideas and I will definitely try these recipes again.

 
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