Vegetable and Cheese-Stuffed Salmon
Vegetable and Cheese-Stuffed Salmon
Ingredients
- 2 fillets skinless salmon, about 1 lb (500 g) each
- 1 1/2 cups (40 g) spinach, trimmed, cleaned and chopped
- 3/4 cup (90 g) carrots, cut into thin julienne (about 1 medium carrot)
- 3/4 cup (180 ml) white part of leek, cut into thin julienne (approximately 1 leek)
- 1/2 red bell pepper, cut into thin julienne
- 3/4 cup (75 g) grated mozzarella cheese
- Olive oil
- Lemon wedges
- 1 egg yolk
- Juice of 1/2 lime
- 1 tablespoon (15 ml) Dijon mustard
- 1/2 cup (125 ml) olive oil, hot
Instructions
- Preheat the oven to 190 °C (375 °F). Line a baking sheet with parchment paper.
- Place a first salmon fillet on the baking sheet. Season with salt and pepper.
- In a bowl, combine the remaining ingredients. Season with salt and pepper. Spread over the
- fish.
- Top with the second salmon fillet. Brush with olive oil. Season with salt and pepper.
- Tie to give the fish the shape of a roast. Bake for 25 to 30 minutes.
- Cut into slices. Serve with jasmine rice with lemon wedges or Lime Sauce.
Vegetable and Cheese-Stuffed Salmon