Shrimp and Leek Stuffed Salmon

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.

Ingredients11

  • 4 tsp (20 mL) extra virgin olive oil
    Extra Virgin Olive Oil
    In Cart

    PC Splendido  Extra Virgin Olive Oil (500mL)

    $5.99 ea
    $1.20 / 100 mL
  • 24 PC Raw Zipperback Pacific White Shrimp (31-40 count),
    Raw Zipperback White Shrimp
    In Cart

    Raw Zipperback White Shrimp (300g)

    Not available to
    shop online

  • 1/4 cup (50 mL) mayonnaise
    Mayonnaise
    In Cart

    President's Choice  Mayonnaise (1.42L)

    $6.99 ea
    $0.49 / 100 mL
  • 2 tsp (10 mL) Dijon mustard
    Dijon Mustard
    In Cart

    President's Choice  Dijon Mustard (250mL)

    $2.49 ea
    $1.00 / 100 mL
  • 2 tsp (10 mL) finely grated lemon rind
    Lemons
    In Cart

    Lemons (1ea)

    $1.09 ea
    $1.09 ea
  • 2 tsp (10 mL) fresh lemon juice
    Lemons
    In Cart

    Lemons (1ea)

    $1.09 ea
    $1.09 ea
  • 1/2 tsp (2 mL) salt
    Sea Salt Grinder
    In Cart

    President's Choice  Sea Salt Grinder (77g)

    $3.99 ea
    $5.18 / 100 g
  • 1/4 tsp (1 mL) freshly ground black pepper
    Black Pepper, Ground
    In Cart

    No Name  Black Pepper, Ground (150g)

    $4.49 ea
    $2.99 / 100 g
  • 6 skinless, boneless centre-cut salmon fillet portions, each 5 oz/150 g
    Pink Salmon
    In Cart

    Clover Leaf  Pink Salmon (150g)

    $4.79 ea
    $3.19 / 100 g
  • Ingredients Unavailable Online
    1-_ cups (375 mL) thinly sliced leeks, white and pale green parts only
    2 tbsp (25 mL) chopped mixed fresh herbs such as basil, chervil, dill, mint, parsley or tarragon

Cooking Instructions

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.

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.

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.

4

Bake in centre of oven for 15 to 18 minutes or until just cooked through.
You will need
4 tsp (20 mL) extra virgin olive oil
1-_ 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