Shrimp Stuffed Salmon Recipe
10 oz Scottish Salmon, shrimp, asparagus, Cajun spice, teriyaki, sweet chili, served medium – well on a bed of parsley risotto
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Vegetables
Spices and Sauces
Grains
Method
Preparation
- 1
Prepare the Risotto
In a saucepan, bring the chicken or vegetable broth to a simmer. In another pot, toast the risotto rice over medium heat for 2-3 minutes. Gradually add the simmering broth, one ladle at a time, stirring constantly until the rice is cooked and creamy, about 18-20 minutes. Stir in chopped parsley before serving.
- 2
Stuff the Salmon
In a bowl, mix the shrimp with Cajun spice, teriyaki sauce, and chopped asparagus. Cut a pocket in the salmon fillet and gently stuff it with the shrimp mixture.
- 3
Cook the Salmon
Preheat the oven to 375°F (190°C). Place the stuffed salmon on a baking sheet lined with parchment paper. Drizzle with sweet chili sauce. Bake for 15-20 minutes or until the salmon is cooked medium-well.
