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Serving: Serve your stuffed salmon with steamed vegetables, a side of mashed potatoes, or a light salad for a complete meal.
Storage: Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.
Variations:
Vegetarian Option: You can substitute the shrimp and crab with sautéed mushrooms, spinach, or a mixture of both for a plant-based version.
Cheese Lovers: Add a bit of shredded mozzarella or parmesan cheese to the stuffing for extra creaminess and flavor.
FAQ:
Can I use frozen salmon fillets?
Yes, you can use frozen salmon fillets. Just make sure to thaw them completely before preparing and stuffing.
Can I make this recipe in advance?
Yes, you can prepare the stuffed salmon fillets a few hours ahead, cover them, and refrigerate them until ready to cook. Just be sure to let them come to room temperature before baking.
What if I don’t have breadcrumbs?
You can use crushed crackers or panko as an alternative to breadcrumbs for the stuffing.
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