Ingredients:

  • 4 (6-7 oz each) Salmon Fillets, thick centre-cut
  • 2 Tbsp Olive Oil
  • 1 tsp Salt (Flaky sea salt)
  • 1/2 tsp Black Pepper (Freshly ground)
  • 4 oz Cream Cheese, full-fat, softened to room temperature
  • 1/2 cup Cooked Prawns (Shrimp), peeled, tails removed, finely chopped
  • 4 cups Fresh Spinach (packed), wilted and squeezed dry
  • 1 small Shallot, finely minced
  • 1 clove Garlic, finely minced
  • 2 Tbsp Parmesan Cheese, freshly grated
  • 1 Tbsp Fresh Dill, finely chopped
  • 1 tsp Lemon Zest
  • Salt & Pepper, to taste

Instructions:

  1. Sauté the Aromatics: Heat a splash of olive oil in a small pan over medium heat. Sauté the minced shallot and garlic until softened and translucent (about 3 minutes). Remove from heat and allow to cool slightly.
  2. Prep the Spinach: If using fresh spinach, sauté it briefly until wilted, then place it in a tea towel or paper towels and squeeze out as much moisture as possible. Chop the squeezed spinach finely.
  3. Combine the Filling: In a mixing bowl, combine the softened cream cheese, chopped prawns, prepared spinach, sautéed aromatics, grated Parmesan, fresh dill, and lemon zest. Season generously with salt and pepper. Mix until just combined.
  4. Preheat and Prepare: Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
  5. Create the Pocket (The Chef’s Cut): Take one salmon fillet. Starting from the thickest side and using a sharp knife, carefully slice horizontally through the centre of the fillet, creating a pocket or ‘pouch,’ stopping about 1/2 inch (1 cm) before cutting through the other side.
  6. Stuff the Fillets: Using a small spoon, gently fill the pocket with the cream cheese mixture. Use about 2-3 tablespoons per fillet, ensuring the filling fits comfortably without bulging.
  7. Season: Brush the exterior of the stuffed salmon fillets with olive oil and sprinkle the tops liberally with salt and pepper.
  8. Bake: Place the stuffed fillets on the prepared baking sheet. Bake for 15 to 18 minutes, depending on the thickness of the fish.
  9. Check for Doneness: The salmon is ready when the fish is opaque throughout and flakes easily with a fork, or when the internal temperature reaches 60°C (145°F).
  10. Rest: Remove the salmon from the oven and allow it to rest for 5 minutes before serving.