{"id":1372,"date":"2021-11-16T22:09:07","date_gmt":"2021-11-16T22:09:07","guid":{"rendered":"https:\/\/posteblog.com\/?p=1372"},"modified":"2023-01-27T11:45:50","modified_gmt":"2023-01-27T11:45:50","slug":"creamy-cajun-stuffed-salmon","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=1372","title":{"rendered":"Creamy Cajun Stuffed Salmon"},"content":{"rendered":"

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INGREDIENTS<\/h2>\n

4 salmon fillets, 5 ounces each, skin on<\/p>\n

2 teaspoons smoked or sweet paprika<\/p>\n

1 teaspoon dried marjoram leaves<\/p>\n

Salt and freshly ground pepper, to taste<\/p>\n

6 ounces cream cheese, softened<\/p>\n

2 ounces finely shredded cheddar cheese<\/p>\n

4 cloves garlic minced<\/p>\n

1 tablespoon Cajun Seasoning<\/p>\n

3 tablespoons avocado oil, divided (you can also use olive oil)<\/p>\n

1 tablespoon butter, divided<\/p>\n

Chopped fresh parsley for garnish<\/p>\n

lemon wedges, for serving<\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n

<\/p>\n

\"\"<\/h2>\n

DIRECTIONS<\/h2>\n

Using a paring knife, cut a slit on the side of each salmon fillet to create a pocket. Do not cut all the way through.<\/p>\n

raw salmon fillets with pockets<\/p>\n

Season salmon fillets with paprika, marjoram, salt, and pepper. Rub in the seasonings with your fingers. Set aside.<\/p>\n

In a mixing bowl combine softened cream cheese, cheddar cheese, garlic, and cajun seasoning; mix and stir until well incorporated. Taste and adjust accordingly. If you like a spicier filling, add some cayenne pepper.<\/p>\n

Spoon the seasoned cheese mixture into the fish pockets.<\/p>\n

raw salmon fillets filled with creamy cajun filling<\/p>\n

Heat 1 \u00bd tablespoons avocado oil (or olive oil) in a large nonstick skillet set over medium-high heat.<\/p>\n

Add 2 salmon fillets to the skillet, skin-side down.<\/p>\n

Cook for 6 minutes, or until fillets are cooked about three-quarters of the way up.<\/p>\n

Using a fish spatula, carefully flip over the fillets; add \u00bd tablespoon butter and continue to cook for 5 more minutes, or until cooked through.<\/p>\n

Slowly remove cooked fish from the pan, trying not to lose any of that filling. Set fish aside.<\/p>\n

Add remaining oil to the skillet; cook remaining two fillets for 6 minutes; flip, add remaining butter, and continue to cook for 5 more minutes.<\/p>\n

Remove from heat.<\/p>\n

Garnish salmon with chopped parsley.<\/p>\n

Serve with lemon wedges<\/p>\n","protected":false},"excerpt":{"rendered":"

INGREDIENTS 4 salmon fillets, 5 ounces each, skin on 2 teaspoons smoked or sweet paprika 1 teaspoon dried marjoram leaves Salt and freshly ground pepper, to taste 6 ounces cream cheese, softened 2 ounces finely shredded cheddar cheese 4 cloves garlic minced 1 tablespoon Cajun Seasoning 3 tablespoons avocado oil, divided (you can also use […]<\/p>\n","protected":false},"author":2,"featured_media":2991,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7,10],"tags":[],"class_list":["post-1372","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-soul-food"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t