Creamy cejun stuffed salmon

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 olive oil)
  • 1 tablespoon butter, divided
  • Chopped fresh parsley for garnish
  • lemon wedges, for serving

Instructions:

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.
Raw salmon fillets with pockets
Season salmon fillets with paprika, marjoram, salt, and pepper. Rub in the seasonings with your fingers. Set aside.
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.

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