Smoked Salmon Dip Stuffed Salmon

Welcome to Episode 12 of My Big Fat Greek Christmas 🎄 Today, we are making Stuffed Salmon with Perfectly Crispy Roasted Potatoes + Butter Beans! I love elevating a simple classic dish like salmon with a Mediterranean twist. This stuffed salmon recipe proves healthy eating can be delicious and fancy enough to impress at your next dinner party. Your guests will be asking for the recipe while they reach for seconds! Ingredients: Variation: Shrimp, Salmon Dip & Spinach Stuffed Salmon, 1 large salmon filet (tail part) - about 550-600g 1 cup spinach 1/4 cup breadcrumbs 1/4 cup chopped fresh chives 1 tbsp fresh dill 1/2 cup ACME Smoked Salmon Dip 1/2 tsp tsp salt 1/4 tsp tsp pepper 2 large (or 4 small) garlic cloves 150 g defrosted raw shrimp, peeled and deveined 1/4 cup capers salt and pepper 1 lemon, sliced into rounds olive oil 15 baby potatoes, halved 398 ml can butter beans, drained and rinsed 2 tbsp olive oil 1 tsp salt 1/4 tsp pepper 1/2 tsp garlic powder fresh dill to garnish Instructions: Preheat the oven to 400F and line a baking sheet with parchment paper. Add the halved baby potatoes and butter beans and drizzle with 2 tbsp olive oil, 1 tsp salt, 1/4 tsp pepper and 1/2 tsp garlic powder. To a food processor, add the spinach, breadcrumbs, chopped chives, fresh dill, salmon dip, salt, pepper and garlic cloves. Pulse a few times to chop/combine everything, ensuring not to over-mix into a paste. Add the defrosted shrimp and capers and pulse just a few times to combine all the ingredients together, again do not over-mix into a paste. To assemble the large fish filet, cut through the middle about half an inch and then cut on an angle and pull each side of the fish back gently to make room for the filling. Add the filling and gently spread to the edges. Fold the edges back over to cover the filling. Bake the potatoes and beans for 10 minutes and then remove from the oven and push to the sides of the pan to make room for the fish. Gently place the stuffed fish filet in the middle of the pan, generously season with salt and pepper, drizzle with olive oil and top with lemon wedges. Put back in the oven for 18-20 minutes or until the fish filling is cooked through. Serve slices of the fish with the potatoes, beans and garnish with fresh dill. #greekfood # greece #salmonrecipes #stuffedsalmon #greekrecipes #bluezonerecipes