The Stuffed Salmon That Stuffed Me!

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It may be a new year, but I still have the same taste buds. That’s for sure! Unsurprisingly, my love and longing for salmon have come back around. In the past few weeks, I have been eating mostly chicken or beef so it was only a matter of time before I had to make my favorite fish for dinner. In an attempt to challenge myself I began to search for stuffed salmon recipes. I wasn’t thrilled with my findings until I stumbled upon this seemingly amazing Caprese Stuffed Salmon with Balsamic Roasted Tomatoes. I’ve always been a fan of Caprese salad and I absolutely love roasted tomatoes so the opportunity to merge a couple of my favorite foods was irresistible.

As I began to cook and document my journey making this dish I was presented with another little hiccup. My camera’s battery was on the brink of death. Normally, this wouldn’t even be worth mentioning because I have a charger and a backup battery. Unfortunately, when I went to find my backups I realized I had managed to leave them at my parent’s house out of state. While making those delicious brownies at home I managed to forget I had plugged everything in the kitchen and never went back to retrieve them. Luckily for me, it’s 2019 and our camera phones are pretty fantastic. So for the first time in DCDishes history, my blog photos are all taken with my iPhone. I definitely miss my camera but my phone held it’s own.

This recipe was simply a joy to make. I was super hesitant during the slicing and stuffing process but it was easy as 1-2-3! I loved cooking the salmon at a low temperature a little more slowly and making the balsamic sugar sauce was a little more of a challenge but tasted absolutely delicious when it reduced and finally thickened up. The roasted tomatoes with their scrumptious juices complimented the mozzarella and salmon perfectly. This simple but vibrant dinner is one I will make again and again!

Caprese Stuffed Salmon with Balsamic Roasted Tomatoes

What You Need:IMG_5714

  • 1 cup Balsamic Vinegar
  • 1 cup dark brown sugar
  • 1 1½ -2 lbs Salmon fillet, bones removed
  • Kosher salt
  • Black pepper freshly ground
  • 1- teaspoon Italian herb seasoning opt.
  • 3-4 Roma tomatoes, cut into ½” slices then cut each slice in half.
  • Fresh Mozzarella, sliced into ½x½” rectangular sticks
  • 2 Tbsp. dark brown sugar
  • Fresh basil leaves chopped & whole
  • 8-12 Campari Tomatoes still on the vine

Instructions:
Click here to Cook With Me!

  • Preheat oven to 275F.
  • In a small saucepan, combine the Balsamic Vinegar and brown sugar, bring to a boil, reduce heat to low and simmer until sugar has dissolved and reduction has thickened. Set balsamic reduction aside until ready to use.
  • Brush your sheet pan lined with foil with 2 teaspoons extra virgin olive oil and place the salmon, skin side down, in the dish.
  • Place the tomatoes, still attached to the vine, on each side of the salmon. Sprinkle the salmon and tomatoes with salt, pepper, favorite herb seasoning, 2 tablespoons brown sugar and the chopped basil.
  • With a sharp knife, make three cuts (half an inch deep) along the length of the salmon. One down the middle and one down the middle of each half. The cuts should NOT go all the way through the salmon.
  • Drizzle the salmon with olive oil then stuff the tomato and mozzarella slices into the cuts of the salmon, alternating between the tomato and mozzarella slices as you go down the salmon.
  • Drizzle the salmon with the balsamic-sugar mixture.
  • Bake the salmon at 275F for 30 minutes or until tender when a fork is inserted in the thickest part (or when a meat thermometer registers 115 degrees Fahrenheit in the thickest part).
  • Leave the salmon in the oven and turn the temperature to broil.
  • Broil 2-3 minutes, or until the salmon begins to get a little color. Watch closely.
  • Check the temperature of the salmon with a meat thermometer. The finished salmon should register 120F-125F.
  • Remove the salmon from the oven and sprinkle with fresh basil leaves.
  • Serve and enjoy!

Cook With Me:

  • Preheat oven to 275F.
  • In a small saucepan, combine the Balsamic Vinegar and brown sugar, bring to a boil, reduce heat to low and simmer until sugar has dissolved and reduction has thickened. Set balsamic reduction aside until ready to use.img_5721
  • Brush your sheet pan lined with foil with 2 teaspoons extra virgin olive oil and place the salmon, skin side down, in the dish.img_5725
  • Place the tomatoes, still attached to the vine, on each side of the salmon. Sprinkle the salmon and tomatoes with salt, pepper, favorite herb seasoning, 2 tablespoons brown sugar and the chopped basil.img_5730
  • With a sharp knife, make three cuts (half an inch deep) along the length of the salmon. One down the middle and one down the middle of each half. The cuts should NOT go all the way through the salmon.img_5734
  • Drizzle the salmon with olive oil then stuff the tomato and mozzarella slices into the cuts of the salmon, alternating between the tomato and mozzarella slices as you go down the salmon.
  • Drizzle the salmon with the balsamic-sugar mixture.
  • Bake the salmon at 275F for 30 minutes or until tender when a fork is inserted in the thickest part (or when a meat thermometer registers 115 degrees Fahrenheit in the thickest part).
  • Leave the salmon in the oven and turn the temperature to broil.
  • Broil 2-3 minutes, or until the salmon begins to get a little color. Watch closely.
  • Check the temperature of the salmon with a meat thermometer. The finished salmon should register 120F-125F.
  • Remove the salmon from the oven and sprinkle with fresh basil leaves.
  • Serve and enjoy!

Inspired by this recipe.

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