Description
Indulge in this elegant dish featuring tender salmon fillets stuffed with a savory blend of shrimp, mozzarella, and Parmesan cheese. Perfect for a special occasion or a delightful dinner, this gourmet meal is sure to impress.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 salmon fillets (8 oz each)
- 1 tablespoon minced garlic
- 8 oz raw shrimp, tails removed
- 1/3 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Shrimp Filling:
- Heat Olive Oil: In a medium skillet over medium heat, add the olive oil and let it heat up.
- Cook Shrimp and Garlic: Add the minced garlic and sauté for about 30 seconds, being careful not to burn it. Then, add the shrimp and cook until they turn pink and opaque, about 3-4 minutes.
- Mix the Filling: Remove from heat, let cool slightly, and stir in the mayonnaise, Parmesan cheese, and mozzarella cheese until well combined.
- Prepare the Salmon Fillets:
- Prep the Salmon: Place the salmon fillets on a parchment-lined baking sheet. Using a sharp knife, carefully cut a pocket into the side of each fillet.
- Stuff the Salmon: Fill each fillet with the shrimp and cheese mixture, reserving some to top later.
- Season and Bake:
- Season: Sprinkle each fillet with salt and black pepper.
- Bake: Bake the stuffed fillets in the preheated oven for 20 minutes.
- Broil and Finish:
- Top with Remaining Stuffing: After baking, remove the salmon and top each fillet with the reserved shrimp and cheese mixture.
- Broil: Switch to broil and return the salmon to the oven for 5 minutes, or until the top is golden brown and bubbly.
- Serve: Let the fillets rest for a few minutes before serving. Plate and enjoy your gourmet meal!
Notes
- For an extra flavor boost, consider adding lemon zest or fresh herbs to the shrimp filling.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes