This stuffed salmon recipe is a simple weeknight dinner ready in 30 minutes that’s impressive every single time! Flaky, pan-seared salmon pockets are filled with a creamy, savory spinach artichoke filling.
Looking for a dinner recipe that’s easy and impressive? Try my spinach artichoke stuffed salmon recipe! It’s got a creamy, savory filling flavored like everyone’s favorite dip to contrast to flaky, tender salmon.
Honestly, this might be one of my favorite salmon recipes because it’s so simple and tastes restaurant-style. When I made this for Alex’s mom recently, she immediately asked for the recipe!
What You’ll Need for Stuffed Salmon
Salmon can be stuffed with just about anything, from cheese to crab. My favorite stuffing is based my absolute favorite party dip: this spinach artichoke dip. Slice a thin cut into a thick fillet of salmon, then stuff it with cream cheese, Parmesan, spinach, artichoke, and spices. The way the creamy filling accents the flaky fish makes it impossible not to immediately want another bite. Here’s what you’ll need for this recipe:
Thick salmon fillets: Try to find center-cut, about 2 inches thick, skin on and wild caught if possible
Frozen spinach: Frozen is actually best here, just like the dip.
Cream cheese: Soften it so it mixes smoothly with the other filling ingredients
Canned artichoke hearts: These add deliciously tangy flavor
Parmesan cheese: A little goes a long way for depth in flavor
Garlic powder and dried dill: The seasonings that tie everything together
Lemon zest: Optional but highly recommended; it brightens the whole dish
Butter or ghee: For searing the salmon to a perfect golden crust (substitute olive oil if desired)
Selecting The Best Salmon
The quality of salmon you can find at the store varies greatly. Lower quality salmon can taste very fishy and have a mushy texture, or have a lot of white stuff (called albumin) when it’s cooked. It’s also important to have thick pieces of salmon for this stuffed salmon recipe: otherwise it will be too thin to stuff. Here’s what to know when shopping:
2-inch thick fillets are handy for this recipe; you might find it labeled center cut at the store. Avoid very thin fillets for this recipe: they won’t be thick enough to stuff.
Buy fresh salmon. Salmon that’s fresh from the fish counter usually has the best flavor. Frozen can work, but try to find highest-quality frozen salmon: avoid those big economy-sized bags (we’ve found this type can be thinner and taste very fishy).
Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)
Tips for Perfect Stuffed Salmon
This stuffed salmon recipe comes together easily, but it does require a bit of technique for the pan frying. One of our top tips: invest in a food thermometer, which will help you cook the salmon to the perfect doneness. Here are a few particulars:
Allow the salmon to come to room temperature before cooking. If the fish is too cold when you start, the fillet can end up cooked on the outside but raw on the inside.
Use a sharp knife to slice a pocket into the salmon fillet. Then stuff the pocket with the spinach artichoke stuffing (you’ll have a little left over, which you can eat off a spoon or use for dipping pita chips!).
Give the fillets a quick sear on high heat on the stovetop. This ensures a nice browned exterior.
Bake until 125 to 130°F at the thickest point, about 6 to 8 minutes. Measuring with a food thermometer is the best way to assess doneness of a piece of salmon.
Pro Tip: A fish spatula is the one tool that makes flipping stuffed salmon so much less stressful. Its wide, thin blade slides cleanly under the fish without disturbing the filling.
Make It A Meal
This stuffed salmon recipe comes together easily: but it’s still helpful to have a few very simple side dishes to serve with it. This way, you can whip them up in the hands-off times and still have a meal together in about 30 minutes. Here are a few easy sides for salmon:
This stuffed salmon recipe is a simple weeknight dinner ready in 30 minutes that’s impressive every single time! Flaky, pan-seared salmon pockets are filled with a creamy, savory spinach artichoke filling.
Preheat the oven to 350°F. Place the salmon on a plate on the counter and allow it to come to room temperature before cooking, about 15 to 20 minutes (this is about the time it takes for the oven to preheat)
Meanwhile, make the filling: Thaw the frozen spinach and squeeze it to remove all extra liquid, then use your fingers to break it into rough crumbles. In a small bowl, stir together the spinach with the cream cheese, artichokes, garlic powder, dried dill, kosher salt , Parmesan cheese and lemon zest.
Pat the salmon dry with a clean towel. Sprinkle it with the kosher salt and a few grinds of fresh ground pepper. Using a sharp knife, slice a pocket across the center of the salmon. Spoon the filling into the salmon pockets, stuffing it as full as possible. (There will be some filling left over, which you can save or discard.)
Heat a large, oven proof skillet over medium high heat and add the butter or ghee. When butter is melted, add the salmon skin side up and cook for 2 to 3 minutes until nicely seared.
Flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Transfer to the oven and cook 6 to 8 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center).
Remove from the heat. Spritz with juice from a few lemon wedges and serve immediately.
Notes
*2-inch thick fillets are handy for this recipe; you might find it labeled center cut. Avoid very thin fillets for this recipe: they won’t be thick enough to stuff.
Here are the best strawberry cocktails I’ve tested, from frozen daiquiris to zingy margaritas! They’re packed with pure berry flavor using both fresh and frozen berries.
There’s nothing better than the pop of vibrant, fruity flavor from a ripe strawberry. When it’s the season, Alex and I want to make everything with this bright red ripe berry, cocktails included.
Turns out, strawberries have a versatile flavor that goes with just about any liquor: from rum to tequila, vodka, and champagne! As a cocktail expert with over 300 cocktail recipes in our library, I’ve reviewed all my recipes and these are my top favorite strawberry cocktails and alcoholic drinks.
This is the strawberry cocktail I make the most often! The berries give you a slushy drink with a brilliant color and sweet-tart balance of lime and tequila. It comes together in a blender in five minutes, and it doubles (or triples) easily for a crowd. (Check out my classic margarita recipe if you want to compare it to the original.)
The strawberry daiquiri might be the most iconic strawberry cocktail ever invented! My homemade version beats anything you'd get from a mix. Pure berry flavor, just enough rum, a squeeze of lime, and a touch of sweetener. For a non-alcoholic version try my Virgin Strawberry Daiquiri.
What’s better than a mojito? A strawberry mojito! The classic is one of our top greatest cocktails of all time, and I think it's even tastier with fresh berries in the mix! The sweet tart flavor of ripe strawberries only improves this classic.
When it comes to classic cocktails, usually the original is the best. But this strawberry mimosa cocktail might be even better! Blending fresh strawberries with the orange juice adds fruity berry notes to the flavor palate. It’s a fun brunch cocktail that makes any occasion more festive.
This strawberry vodka cocktail is my go-to when I want something refreshing that comes together simply. A quick homemade strawberry syrup, lime juice, and a splash of sparkling water make for a drink that's bright, bubbly, and just sweet enough.
The peppery notes of fresh basil against sweet ripe berries is a pairing that makes a classic gin and tonic that much more fun! It's bubbly, light, and just sweet enough: perfect for sipping by the pool or grill.
Try my bubbly and fruity Vodka Spritzer! It’s sweet tart with a subtle berry flavor: tangy, refreshing and sparkling all at once. It makes for the most satisfying party drink that you won’t want to end.
Try a pitcher of homemade strawberry lemonade! This drink is bright and beautiful, citrusy with a hit of berry on the finish. This bright pitcher is a favorite of ours as a summery drink. Spike it by the glass by adding vodka or gin to the mix.
Tips for the Best Strawberry Cocktails
Fresh vs. frozen strawberries: I prefer frozen for blended drinks like daiquiris and margaritas; they add chill and texture without watering down the flavor. Fresh berries are better for drinks that are muddled.
Sweetener options: Most of these recipes call for simple syrup, but you can also make homemade strawberry syrup to intensify the flavors even more.
Batch it for a crowd: The margarita, sangria, and spiked lemonade all scale up easily for a party. Instructions are in each recipe.
More Strawberry Drinks to Try
Want more drinks with berries? The strawberry is by far the most popular fruit in smoothie recipes, and there are so many ways to use it in different beverages. Here are a few more strawberry drinks to try:
Strawberries pair beautifully with a variety of liquors! Lighter options like vodka, tequila, and white rum create refreshing drinks. Gin adds herbal notes. Sparkling wine or champagne add a festive touch.
Do I need fresh or frozen strawberries for cocktails?
Both can work! Fresh strawberries offer the best flavor, but frozen strawberries can be a convenient option and are used in drinks like the strawberry daiquiri and strawberry margarita.
Are there any non-alcoholic strawberry cocktails?
Blend fresh or frozen strawberries with sparkling water, club soda, or even coconut water for a refreshing mocktail. Muddling strawberries with fresh herbs like mint or basil creates a unique and flavorful non-alcoholic drink. Or, try our virgin strawberry daiquiri!
from A Couple Cooks https://ift.tt/1AIqmLJ
This delicious black bean tacos recipe takes just 15 minutes, a fast and easy dinner idea that pleases everyone! Customize your toppings for loads of variations. Works for gluten-free, vegan, dairy-free, and vegetarian diets.
On the lookout for those elusive recipes that are healthy, easy and delicious? Our new favorite is these easy black bean tacos! We created this recipe to be totally customizable based on your diet and available time. It stars our 5 minutes black beans, a quick taco filling idea that’s bursting with flavor in just a few minutes.
Top it with all the best taco toppings: corn, avocado, pickled onions: and a sprinkling of feta cheese. If you have time, we love it with bright green cilantro lime sauce or avocado sauce!
5 Star Reader Reviews
“This was so easy and just delicious! The perfect hot, summer night meal. I used the box of black beans from 365 Whole Foods brand and they were very soft.” -Lauren
“These are so good! We made it with the cilantro lime sauce and they made great tacos! We also tried the feta cheese and we were surprised at how good the feta was on tacos!” -Annie
Tips for Black Bean Tacos
These black bean tacos are easy to make and work with whatever toppings you’d like! The secret behind them is the easy black bean filling. Here are a few tips for how to make these fast black bean tacos:
Mince garlic, then cook 30 seconds in butter and olive oil. The combination of two cooking fats makes for the very best flavor. But you can substitute all olive oil if you’d like!
Add drained but not rinsed black beans and cook 3 to 4 minutes. Here’s the key: a little bit of the can liquid will remain on the beans, making a thick sauce for the tacos.
Note: all black bean brands are different. Some canned black beans are more tender than others. We like this best with a black bean brand that’s very tender vs a more al dente type of bean. You’ll have to experiment to find your favorite!
Customizing The Toppings
Once you’ve got the black bean filling, it’s time for toppings! We’ve listed our favorite toppings in the recipe below. You can customize based on your preferences and diet. But it is important to keep this in mind:
Crunchy veggies are required. Because black beans are soft in texture, you’ll need a crunchy contrast. Here we used chopped romaine and corn.
You’ll need a good sauce. A good sauce is the key to a tasty taco! Using a combination of purchased taco sauce or salsa and sour cream is the fastest option. If you have a few minutes, make Cilantro Lime Sauce or Avocado Sauce.
Cheese is nice, but optional. We like adding a sprinkle of feta crumbles or queso fresco: you can also use shredded cheese.
Top with other veggies. I love it with avocado and the bright tang of pickled red onions, made in advance. A few sliced jalapeno peppers are nice.
A pro tip for black bean tacos: warm your tortillas! There’s nothing worse than a taco with a tough, cold tortilla. Here’s how to warm tortillas like a pro:
Place them over the flame of a gas burner (preferred!). The best way? Place each tortilla directly on a gas burner for a few seconds per side. It lightly chars the edges and warms the tortillas. Then throw them into a tortilla warmer!
Or, warm them in the oven. If you don’t have a gas burner, you can warm them in the oven. Go to How to Warm Tortillas.
Dietary Notes
This black bean tacos recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free. It’s easy to adapt these black bean tacos for various diets! Here’s what to do:
For gluten free, use corn tortillas. There are also lots of gluten free tortilla options these days, like cassava, sweet potato, and more. Check your local grocery!
For vegan, use vegan toppings. Use all olive oil for the black beans and omit the cheese topping. Use a vegan sauce like Cilantro Sauce or Chipotle Sauce.
This delicious black bean tacos recipe takes just 15 minutes, a fast and easy dinner idea that pleases everyone! Customize your toppings for loads of variations. Works for gluten-free, vegan, dairy-free, and vegetarian diets.
Assemble the toppings: Review the toppings above and prep them as desired.
Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
Serve: Place the black beans in the tortillas, then top with toppings and enjoy.
This vibrant spring soup is packed with peas, spinach, new potatoes, and fresh mint for a bowl that tastes exactly like the season. It’s vegan, gluten-free, and exactly what you need when the world starts turning green again!
March 1 is spring, right? Alex and I are dying for spring weather, so we’re starting with some spring food to usher in the season. This vibrant spring soup is the perfect way to do it, with its bright color and fresh flavors.
What might surprise you about this recipe is the depth in flavor. Cumin and coriander give the soup an almost meaty quality, and the potatoes make it hearty in a way that goes beyond just “pea soup.” This recipe was shared with us by Anya and Masha of the blog Golubka Kitchen from their cookbook, Simply Vibrant!
5 Star Reader Review
“The spices in this soup are perfect! Greens soup is usually a little flat; but this recipe kicked a usually boring soup into something elegant and wonderfully satisfying. I used a mixture of sorrel, arugula, spinach, and celery leaves. Divine!” -Nancy
What’s In This Spring Soup
The ingredient list leans on what’s actually available in early spring, though most of these ingredients are actually available most of the year:
Green peas: Fresh or frozen both work.
New potatoes: Small, waxy potatoes add heartiness to this soup.
Baby spinach: Adds that beautiful green color.
Chives and fresh mint: These fresh herbs are what make this soup: don’t leave them out!
Onion, garlic, and celery: The aromatic vegetables that give the broth its flavor.
Cumin and coriander: These unexpected spices add complexity.
Lemon juice: A squeeze stirred into the pot brightens everything.
Leftover soup stores refrigerated for up to 4 days. To reheat, warm gently over medium-low heat on the stovetop, adding a splash of vegetable broth or water to thicken if necessary. While I haven’t tested it, I’d expect that this soup would also freeze well for up to 2 months.
About the Book
Anya and Masha are a mother and daughter living 1000 miles apart and exchanging recipes to keep in touch. Anya is author and Masha is photographer. There are 129 recipes in Simply Vibrant, all of which are vegetarian, 124 of them are vegan, and 109 of them are gluten-free or gluten-free adaptable. The book is full of bright-colored plant-based fare.
Dietary Notes
This spring soup recipe is vegetarian, vegan, plant-based, gluten-free, and dairy-free.
2 to 3 green onions or chives, thinly sliced, for garnish
Handful mint leaves, chopped (optional)
Instructions
Heat the oil in a medium soup pot over medium heat. Add the cumin, coriander, onion, and a few pinches of salt; saute for 5 minutes.
Add the garlic, celery, potatoes, a pinch of salt, and black pepper to taste, and cook, stirring, for another 5 minutes until fragrant. Add the lemon juice and let it absorb for 1 minute then pour in the vegetable broth or water.
Bring the liquid to a boil, lower the heat to a simmer, and cook, covered, until the potatoes are tender, 10 to 15 minutes. Add the peas and greens to the soup and stir until the greens wilt.
Transfer 1 ½ cups of the soup to a blender and blend until creamy. Return the blended soup to the pot and stir to combine. Taste and adjust the seasonings as necessary. Serve the soup garnished with chives, fresh mint, and a squeeze of lemon.
Pro Tip: A fish spatula is the one tool that makes flipping stuffed salmon so much less stressful. Its wide, thin blade slides cleanly under the fish without disturbing the filling.
Pin Recipe
