Recipe:
1. Put all the ingredients for the stuffing in a food processor and mince them until course but not creamy.
2. Make thin cigar-shaped rolls from the mixture, roll them individually in plastic wrap and freeze the stuffing.
3. Make long slits horizontally through the inside of the salmon fillets, unroll the already hardened stuffing and push it in the slits.
4. For the sauce, sauté the diced onion in little butter, add the cream and tomato sauce, season to taste, heat the sauce and put the salmon fillets in the pan with the sauce.
5. The sauce should be to the middle of the salmon, put some on top, and place in the oven.
6. Cook until a food thermometer placed in the middle of the stuffing shows 160 F. If the sauce thickens before the salmon is ready, pour some water in it. Do not worry about the frozen stuffing - it will defrost very fast once the salmon starts cooking.
The stuffed salmon fillet shown in the photo is served with yams, broccoli and grilled leeks.
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