Baby Salmon Stuffed with Caviar

40 minutes Prep: 10 minutes Cook: 25 minutes

33 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	each	salmon
3	tablespoons	caviar
1	tablespoon	chives	chopped
1	cup	wine	white
2	tablespoons	shallot	puree
1	each	bay leaf

Directions

Wash and salt and pepper the baby salmon.

Pipe the salmon mousse into the inside of the salmon.

Add a line of caviar inside of the salmon, then sprinkle with chives.

Close the fish.

In a sauté pan, heat white wine.

Add shallot puree and bay leaf.

Place the fish in the sauté pan (belly down) and bake in a 350 -

400 degrees F oven for 20 minutes.

When fish is cooked, remove from pan, remove the skin and reserve in a warm place.

Heat juices in sauté pan for a couple of minutes.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 18g

Amount per Serving

Calories 33 59% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 71mg	24%
Sodium 181mg	8%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 3.0g	6%

Vitamin A	6%		Vitamin C	1%
Calcium	4%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to dumplings blueberries

Last Recipes Viewed

Recipe Bite

New Orleans Classics

by Mark R. Vogel

In 1604 the French colonized Acadia, the region surrounding present day Nova Scotia. Disputes with Great Britain over the...

Member Review

Honey and Herb Grilled Pork Roast

I try to marinate for at least 24 hours. I bake this in the oven uncovered at 375 and use a little less rosemary and a lot of beer! When baking I also surround the pork with potatoes that I have parboiled, peeled, and cut up into large pieces. I baste with remaining marinade and also the pork's own juices frequently. My husband can not keep his hands off this when he sees it in the fridge!

Reviewed by mogarraz