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Sunday, October 7, 2012

Brie Stuffed Salmon Recipe

I am looking at fresh salmon and a large wedge of brie trying to make Sunday dinner.  (which I forgot to take pictures of.) and an idea came to me from what I had around the house.  It looked and tasted amazing and no one could tell that it was gluten free. 

  •  large wedge of fresh brie
  • 2 pounds thick filet of salmon
  • Two handfuls of fresh spinach leaves (chopped)
  • 1/2 a medium onion diced
  • 2 cloves of garlic (finely chopped)
  • GF bread crumbs
  • Chives Chopped
  • Salt
  • Pepper
  • Splash of oil   


 Directions Preheat oven to 350 degrees

  1. Remove the bones and Skin from the fillet and cut into equal sized fillets
  2. Add the desired amount of salt and pepper to the salmon
  3. Cut an X into the top of the fillet not cutting into the sides
  4. cut the flaps of the X leaving the edges uncut (so the flaps stay on the salmon) this will create a pocket.
  5. Add the oil, onions, chipped chives, and garlic to  the same pan and cook on medium heat until the onions are clear.
  6. Remove the brie crust and melt the brie.  (remember to keep it mixed as it will separate)
  7. Into the cavity of the salmon add the Spinach and the onion mixture.  Make sure to stuff the "Flaps"
  8. Pour the brie into the cavity on top 
  9. Take the left over oil from the brie and coat the top of the salmon
  10. Shake the GF bread crumbs over the salmon for a crust
  11. wrap each piece loosley in tin foil and bake for 35 minutes
  12. Pull from the oven and let the salmon sit for 10 minutes.
  13. Enjoy!
I paired this dish with a salad and baked potato and had one very happy family.  Although I am sure that Rice and steamed vegetables would work great. 

Wine choice for the night was a light Moscato however, a great Riesling or a chardonnay would work well. 

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