Tender Stuffed Salmon - So Flavorful!

Ingredients

Salmon fillet (tail part): 500 g (1.1 lbs)
Shrimp: 100 g (3.5 oz), peeled, chopped
Sun-dried tomatoes: 3 pieces, chopped
Spinach: 100 g (3.5 oz or ½ bunch), chopped
Cream cheese: 80 g (2.8 oz or ⅓ cup)
Leek: 50 g (1.8 oz or ½ stalk), finely sliced
Olive oil: 15 ml (1 tbsp)
Salt & pepper: to taste
Dijon mustard: 15 ml (1 tbsp)

Cooking Instructions

Take salmon tail (500 g). Cut along the center, avoiding the skin, to make a long strip. Slice gently left and right to open flaps, creating a large pocket. Season with salt and pepper.

Mix chopped shrimp, sun-dried tomatoes, spinach, leek, cream cheese, and Dijon mustard in a bowl. Season with salt and pepper.

Stuff salmon pocket with mixture, secure with toothpicks if needed.

Brush with olive oil and bake at 205°C (400°F) for 20 min.

Chef's Note

Serve with veggies or salad!