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info@303facebodyorganics.com

 

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Sunday Dinner: Salmon n' Stuff

 I live in a land locked state.. which has its ups and downs.. one of the 'downs' being no fresh seafood. However, the next best thing that I've found is shopping for seafood at Whole Foods.

 

The selection is always impressive.

 

My husband and I picked up red snapper, and while waiting for the butcher to prepare the fish, Tucker pointed out a couple of prepared  salmon burgers, and said, "You know, we could get those salmon patties and stuff them in the red snapper, being that the patties are pretty well seasoned and all." Sounded like an excellent idea to me, and that's just what we did this evening.

 

To create this delicious dish you'll need:

 

 Two salmon patties. If you're unable to find these at your local Whole Foods or market, they consisted of spinach, feta, scallions, salt, pepper, and ground salmon.

 

 

 Salt and Pepper (season to taste.)

 

 

One lemon, cut into eight slices.

 

 

 

 You'll cut four one inch deep lines into each side of the red snapper, inserting lemon into each side. (While preparing the fish, set oven to 450.)

 

 You'll want to blend the salmon patties together in a bowl, with proper the amount of salt and pepper seasoning (to taste.) Once that is complete, stuff your filleted red snapper with the salmon mixture. Wrap in heavy duty foil and bake for 35 minutes.

 

 The finished product was amazingly delicious.

 

 Also made yellow rice for the side dish, using homemade bouillon cubes from the broth of ham and pea soup I'd made in the slow cooker over the holidays. 

 

 Added the frozen cubes to a medium sized pot to melt on a medium low setting.

 

 

 Once the cubes melted, I stirred in the yellow rice, covering to simmer for 20 minutes.

 

 Prep time for both items did not take long at all, and the finished product was absolutely scrumptious.

 

 

Marci Lundy is the Founder of 303 Face | Body, as well as the creator of 303 Home | Loft | Wellness.

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