Shrimp and Leek Stuffed Salmon | PC.ca

Shrimp and Leek Stuffed Salmon

four pieces of shrimp and leek stuff salmon.  all sitting on a baking tray pulled right out of the oven

PC Zipperback Pacific White Shrimp Raw

Shrimp and Leek Stuffed Salmon

Stuffed salmon portions are fancy enough for entertaining yet simple enough to make on a weeknight ...

Stuffed salmon portions are fancy enough for entertaining yet simple enough to make on a weeknight for the family. Using centre-cut salmon portions means you’ll have the height to be able to create pockets to stuff with the scrumptious shrimp and leek filling, and ensures the pieces all cook through in the same bake time.

  • Level: Intermediate
  • Preparation: 20 mins
  • Ready in: 40 mins
  • Serves: 6
  • Dish Type: French
  • Season: Spring
  • Course: Main
  • Main Ingredient: Shrimp
  • Calories

    380 cal

  • Total Fat

    26 g

  • Sodium

    520 mg

  • Total Carbohydrate

    4 g

  • Dietary Fiber

    1 g

  • Protein

    34 g

Shrimp and Leek Stuffed Salmon

four pieces of shrimp and leek stuff salmon.  all sitting on a baking tray pulled right out of the oven

PC Zipperback Pacific White Shrimp Raw

  • Calories

    380 cal

  • Total Fat

    26 g

  • Sodium

    520 mg

  • Total Carbohydrate

    4 g

  • Dietary Fiber

    1 g

  • Protein

    34 g

How to make

Ingredients

  • 4 tsp (20 mL)

    Extra virgin olive oil
  • 1-1/2 cups (375 mL)

    Thinly sliced leeks, white and pale green parts only
  • 24

    PC®Raw Zipperback Pacific White Shrimp (31-40 count)
  • 1/4 cup (50 mL)

    Mayonnaise
  • 2 tsp (10 mL)

    Dijon mustard
  • 2 tsp (10 mL)

    Finely grated lemon rind
  • 2 tsp (10 mL)

    Fresh lemon juice
  • 2 tbsp (25 mL)

    Chopped mixed fresh herbs such as basil, chervil, dill, mint, parsley or tarragon
  • 1/2 tsp (2 mL)

    Salt
  • 1/4 tsp (1 mL)

    Freshly ground black pepper
  • 6

    Skinless, boneless centre-cut salmon fillet portions, each 5 oz/150 g

How to make

  • Step 1

    In nonstick frying pan, heat half of the oil over medium-high heat; cook leeks for 2 minutes. Add shrimp; cook for 3 to 4 minutes or just until shrimp are cooked through. Remove pan from heat. Cool for 15 minutes.

  • Step 2

    Preheat oven to 350°F (180°C). Line baking sheet with parchment paper; set aside. Transfer shrimp mixture to food processor. Pulse on and off a few times until shrimp is in small pea-sized pieces. Transfer mixture to bowl; stir in mayonnaise, mustard, lemon rind and juice, herbs and half each of the salt and pepper. Set aside.

  • Step 3

    Place salmon portions on work surface. Using paring knife, cut a slit into one side edge three-quarters of the way through each portion to make large pocket, coming to within 1/2–inch of cutting all the way though on all sides. Divide shrimp mixture and fill each pocket. Secure each portion with two 6-inch (15 cm) lengths of string. Place on prepared baking sheet. Brush with remaining oil and sprinkle with remaining salt and pepper.

  • Step 4

    Bake in centre of oven for 15 to 18 minutes or until just cooked through.

Similar recipes