Lisaopolis.comLisa’s Adventures in the Kitchen

A few days ago I decided to do some more experimenting in the kitchen. This time there was no recipe involved at all, I completely went out on a whim and made something that I had no idea how it would taste. That something was a baked salmon stuffed with light herb cream cheese, and coated in a sauce I created and then sprinkled with cracker crumbs. The result was a very tasty baked salmon. I will definitely be making this again! I served it with baked potatoes and corn on the cob.

Here is my recipe

Baked Stuffed Salmon
Serves 4

One large Salmon Fillet (frozen)
Salt (to taste)
Black pepper (to taste)
Garlic powder (to taste)
Paprika (to taste)
Balsamic vinegar (a few drizzles)
Lemon juice (a few drizzles)
Worcestershire sauce ( a few dashes)
½ tsp Dijon mustard
½ cup light mayonnaise
A few shakes light parmesan cheese
½ – 1 cup cracker crumbs
Light herbed cream cheese (½ cup or more)

Defrost fillet for about an hour (removed from package and place on a cookie sheet lined with aluminum foil). Cut the fillet into desired number if pieces. Season with salt, black pepper, garlic powder, and paprika. Set aside for another hour or so, to let the spices absorb. Drizzle lemon juice and balsamic vinegar over fish. Set aside for about 30 minutes to let it absorb. Preheat oven to 350 degrees F. Make slits in each piece of fish (where the cream cheese will be stuffed into. Stuff with cream cheese (more is better for a more moist fish). In a bowl add the mayonnaise, mustard, Worcestershire sauce a small amount of cream cheese and parmesan cheese. Stir to form a sauce. Spread over fish. Sprinkle with cracker crumbs. Bake in the preheated oven for about 60-70 minutes. Serve immediately.