Salmon Mostarda Recipe

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add the shrimp and cook until pink, about 3-4 minutes. Stir in the chopped spinach and roasted red pepper, cooking until the spinach wilts. Remove from heat and mix in the mozzarella cheese. Season with salt and black pepper.

Stuff the Salmon

Preheat the oven to 375°F (190°C). Take each salmon fillet and cut a pocket into the side. Stuff each pocket with the shrimp mixture, pressing gently to secure.

Prepare the Sauce

In a small saucepan, combine 1 cup of champagne and 2 tablespoons of Dijon mustard. Simmer over low heat until slightly thickened, about 5-7 minutes.

Bake the Salmon

Place the stuffed salmon fillets in a baking dish. Drizzle the champagne and mustard sauce over the top. Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.

Serve

Remove from the oven and let it rest for a few minutes. Serve the stuffed salmon drizzled with any remaining sauce.