Salmon Fillet Stuffed with Shrimp

Name: Salmon Fillet Stuffed with Shrimp
Prep time: 60 min
Yield: 2
Cuisine: Mexicana
Ingredients: 250 grams shrimp, peeled and deveined; 250 grams button mushrooms, chopped; butter; 6 new potatoes, sliced; 1 carrot, sliced; salt; pepper; 1 white onion, small, sliced into rings; 2 salmon fillet

Antonio Fink

Salmon fillet stuffed with shrimp. A delicious combination for salmon and shrimp.

Reviewed by Editorial Team of Kiwilimón

Published: 22-10-2012

Preparation

Medium

Once the salmon fillets are cut like a book, lightly season them with salt and pepper; you can adjust the flavor later. For the shrimp: bring water to a boil with an onion peel, a clove of garlic, and herbs; do not use salt. Once boiling, add the shrimp for 3 to 5 minutes until cooked. Once cooked, drain the water and add cold water to stop the cooking. Sauté the shrimp briefly in a pan with butter, not for too long. Spread a piece of aluminum foil, tip: spread butter on it. Place the potatoes, onion, and carrot on the aluminum foil, note: we have not said they should be pre-cooked On top of the vegetables, place the salmon fillet, open it and add a portion of the shrimp mixed with the chopped mushrooms. Close the aluminum foil and place it on the grill or in the oven for approximately half an hour, if using the oven, use a temperature of about 180 degrees Celsius. Constantly flip the package with the salmon to ensure it cooks evenly.