SALMON-STUFFED ZUCCHINI
Salmon and zucchini have always been a great pairing, but have you tried stuffing zucchini with salmon? Try it and love it with this healthy recipe that offers plenty of veggies with filling salmon and cheese.
Provided by BHG Test Kitchen
Time 32m
Number Of Ingredients 10
Steps:
- Preheat broiler. Cut each zucchini in half lengthwise; if desired, trim ends. Using a small spoon, scoop out and discard pulp, leaving 1/4-inch-thick shells. Place zucchini shells, cut sides up, in a shallow baking pan. Broil 4 inches from the heat 4 to 5 minutes or until edges of zucchini start to brown.
- Meanwhile, in a bowl stir together the next five ingredients (through Italian seasoning). Add salmon and bread crumbs. Stir gently to combine.
- Spoon salmon mixture into broiled zucchini halves. Sprinkle with cheese. Broil about 3 minutes or until cheese is melted and golden. Serve with lemon wedges.
Nutrition Facts : Calories 228 kcal, Carbohydrate 16 g, Cholesterol 40 mg, Protein 19 g, SaturatedFat 4 g, Sodium 558 mg, Sugar 8 g, Fat 11 g, UnsaturatedFat 5 g
SALMON AND ZUCCHINI BAKED IN PARCHMENT
Wrap up the day by sitting down to heart-healthy fish "en papillote," a fancy-sounding method that's so simple.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat.
- On one side of crease, mound zucchini; top with shallot, butter, dill, and lemon slices. Season with salt and pepper. Place salmon on top; drizzle with lemon juice, and season with salt and pepper.
- To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes. Serve (see cooks' note).
SALMON-STUFFED ZUCCHINI RECIPE
Provided by á-170456
Number Of Ingredients 7
Steps:
- With a vegetable peeler, peel stripes down length of zucchini (to create a pattern of dark and light green). Cut zucchini into 3/4-inch slices; remove seeds and hollow slightly with a spoon. Arrange in rows on a serving plate. Mix salmon, mayonnaise, mustard, dill and Worcestershire. Fill zucchini hollows with salmon mixture. Sprinkle red pepper on top of salmon. This recipe yields 8 servings. Carbohydrates: 1.5 grams Net Carbs: 1 grams Fiber: 0.5 grams Protein: 4.5 grams Fat: 4 grams Calories: 60
SOLAR BAKED SALMON STUFFED ZUCCHINI
Number Of Ingredients 12
Steps:
- Set Global Sun Oven out to preheat. Lightly coat two glass baking dishes with cooking spray. Cut the zucchini in half length-wise. Cut each half into 2 to 3 pieces, hollow out each piece, leaving sides intact. Set aside. Heat the oil in a large skillet over medium heat. Add onion, celery and mushrooms and cook, stirring occasionally until celery is tender, about 5 minutes. Stir in tarragon and pepper and cook for about 1 minute. Remove from heat and set aside. Drain salmon, reserving liquid, and remove skin. In a large bowl beat egg with lemon juice. Add salmon and mash with a fork. Add reserved mushroom mixture, parsley, breadcrumbs and enough salmon liquid to obtain the right consistency. Stuff the hollowed out zucchini pieces with salmon mixture. Arrange pieces in the prepared baking dishes, cover with foil then cover foil with a dark tea towel. Cross stack the baking dishes in the GSO, or bake zucchini in two batches. Bake until zucchini have softened and filling is brown on top, 1 to 1 1/1 hours.
Nutrition Facts : Nutritional Facts Serves
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