Asian stuffed salmon fillet
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Serves 2; serving size: 3 ounces salmon and 1 1/4 cups vegetables Servings


    • 1 teaspoon canola oil
    • 1 baby bok choy, sliced into thin strips (rounds)
    • 1 cup baby spinach
    • 1/2 cup fresh bean sprouts
    • 1/2 cup matchstick carrots (or 7–8 baby carrots cut in half or quarters lengthwise)
    • 1 scallion, sliced thinly (using about 2/3 of the scallion)
    • 1 clove garlic, finely minced
    • 2 teaspoons light soy sauce
    • 7 ounces salmon fillet, skin removed
    • 2 teaspoons honey
    • 2 teaspoons Dijon mustard


Baking Directions:

Preheat the oven to 450 degrees F. Heat the canola oil in a sauté pan over medium heat. Add all the vegetables, ginger and garlic.Cook until the vegetables are tender but firm, approximately 5 minutes. Add the soy sauce. Cook 2 to 3 minutes more.Tear off 2 pieces of aluminum foil large enough to wrap one portion of salmon and seal it tightly. Cut the salmon through the center lengthwise so that you have 2 thinner slices. Lay 1 slice on the aluminum foil, top with half the vegetables and then cover with the other slice of salmon. Repeat this for the second portion.In a small bowl, mix the honey and mustard. Brush the fish with the honey mustard. Wrap the fish in foil. Bake until the fish is flaky, approximately 20 minutes.Variation: Use the vegetable mixture to stuff thin slices of turkey breast and cook as this recipe directs.


Tip: Using a knife, after peeling, score your ginger with a line at approximately 1 inch before grating and then easily grate on box back to the mark.

Recipe tags

Easy American

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