Stuffed Salmon

STUFFED SALMON

Ingredients

Salmon Filets

Cream Spinach leftovers

Blackened Season

1/4 Stick of butter

Chefs Blackened or Lemon Butter

Long Grain White Rice

Asparagus

(Optional to add shrimp)

Directions

Salmon

1. Heat oven to 350.
2. Take left over spinach dip add 1/2 cup of soft cream cheese and par cooked sautéed shrimp stir and mix. Place in freezer for 10 min. Allow to harder (not freeze).
3. While oven is heating take and cream spin is hardening take your salmon filets cut deep pocket side to side down center.
4. Remove stuffing from freezer take ice cream scooper or spoon and gently stuff your salmon without tearing.
5. Season salmon heavily with chefs Blacken Season on both sides.
6. Throw in oven.

Asparagus

1. Cut off stems.
2. Brush with soft butter lightly season with chefs Wallah.
3. Throw in oven.

Rice (If u don’t use rice cooker)

1. Bring to boil 1cp of chicken broth, 1cp of water, pinch of salt and 1tbp of butter.
2. Add 1 cup of rice and stir for 3 min.
3. Cut heat on low, top pan and let fluff for 8/10min.

Plating

1. Scoop bed of Rice.
2. Place salmon on bed of rice.
3. Warm your choice of lemon or black butter to top off salmon.
4. Place asparagus with grated Parmesan cheese.
5. Garnish plate with lemon and chives.

Recipe Courtesy of Chef Aubrey Norman of Downtown Consultants, contact 601-212-2516 or downtowncafeJXN@yahoo.com for any food or catering inquiries.