by Chef Daniel P. Moran

Stuffed Salmon with Garlic Herb Mushroom, Spinach & Boursin Filling and Sweet Peppers

by Chef Daniel P. Moran

Recipe by Chef Daniel P. Moran @danielp_gf_df_chef

A beautiful piece of wild Alaskan sockeye salmon deserves something special, and this stuffed salmon certainly delivers! A rich garlic herb filling with mushrooms, spinach, Boursin cheese, and shredded cheese is tucked into the center of the salmon, then topped with colorful sweet peppers before baking. The result is a flavorful, impressive centerpiece that brings a little taste of Alaska straight to your kitchen.

Serves: 6-8 | Cook Time: 1 hour

Ingredients

Salmon

1 half wild Alaskan sockeye salmon fillet, skin on
2 tbsp lemon juice
Kosher salt, as needed

Garlic Herb Mushroom & Spinach Filling

½ medium onion, cut into medium to large pieces
2 cups white mushrooms, thinly sliced
2 tbsp minced garlic
¼ cup olive oil
¼ cup Cajun seasoning
¼ cup gluten free all purpose flour
8 oz heavy whipping cream
5 oz gluten free condensed cream of mushroom soup
18 oz spinach, squeezed dry
5.3 oz Boursin Cheese Garlic & Fine Herbs, cut into small to medium pieces and frozen until firm
¾ cup shredded cheese

Sweet Peppers

2 orange mini sweet peppers
2 yellow mini sweet peppers
1 tsp olive oil

Instructions

Step 1: Prepare the Boursin

Cut the Boursin cheese into small to medium pieces and freeze until firm. This will help the cheese hold its shape when mixed into the filling.

Step 2: Make the Filling

Heat ¼ cup olive oil in a large pan over high heat. Add the onion, mushrooms, and garlic. Stir in the Cajun seasoning and sauté until the vegetables are soft and the mushrooms have released most of their moisture.

Add the gluten free flour and stir constantly for about 4 minutes. Gradually pour in the heavy cream, stirring continuously. Add the cream of mushroom soup and continue stirring until the mixture becomes thick, similar to the consistency of pudding.

Remove from the heat and let the mixture rest for at least 5 minutes.

Add the spinach, shredded cheese, and frozen Boursin pieces. Stir until evenly combined, then allow the filling to cool to room temperature.

Step 3: Prepare the Salmon

Preheat the oven to 350°F.

Place the salmon skin side down on a cutting board. Carefully slice down the center of the fillet, stopping before you reach the skin. Do not cut completely through the salmon.

Brush the salmon with lemon juice and season with kosher salt.

Step 4: Stuff the Salmon

Spoon the prepared filling into the center of the salmon. Be careful not to overfill it.

Step 5: Prepare the Sweet Peppers

Thinly slice the orange and yellow mini sweet peppers. Toss them with 1 teaspoon olive oil and allow them to sit for about 5 minutes.

Step 6: Bake

Place the stuffed salmon in a lightly greased baking dish. Arrange the sliced sweet peppers over the top.

Bake for approximately 30 minutes, or until the thickest part of the salmon reaches an internal temperature of 145°F.

Step 7: Rest and Serve

Remove the salmon from the oven and allow it to rest for at least 5 minutes before slicing and serving!

stuffed sockeye salmon with garlic and mushroom, herbs, spinach and sweet peppers

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