Orange flour

Shrimp and Spinach Stuffed Salmon

Salmon is a beautiful fish packed lots of healthy oils. When cooked properly, it is succulent and flakes with the lightest touch. It is a great fish for playing around with flavours as its strong flavour can stand up to lots of spice, herbs and powerful ingredients. This recipe is ample enough that no carbs are necessary to go alongside the fish. It is stuffed with juicy mushrooms, crunchy macadamia nuts, flavoursome prawns and fresh spinach and sports a wonderful crispy skin. Paired with a colourful Greek salad, it makes a healthy and hearty meal.



For the salmon:

2 x 250g salmon fillets, skin on, scaled

150g raw shrimp, peeled, cleaned and chopped

3 spring onions, chopped

6 mushrooms, chopped

2 cups (packed) fresh spinach

1/4 cup unsalted macadamia nuts, toasted and chopped

salt and black pepper


1/4 cup mayonnaise

For the Greek salad:

green, yellow and red bell pepper, cubed

cucumber, seeds removed and cubed

medium tomatoes, seeds removed and cubed

red onion, finely sliced

green olives


fresh basil leaves

feta cheese

salt and pepper

a simple herb vinaigrette


– heat olive oil in a large skillet over a medium heat and soften the spring onions and mushrooms until golden


– season and add the nuts, then after 2-3 minutes, throw in the washed spinach and cook covered until wilted


– chop up the spinach a little (I find it easier to use scissors), then add the shrimp and cook until opaque


– set aside to cool, then stir in the mayonnaise with a grating of nutmeg

– make an incision lengthways in each salmon fillet, but do not go all the way through the skin

– season the salmon and then spoon over the filling, pushing into the incision


– heat a little more oil in a large skillet and place the salmon in skin-side down to crisp up – cook uncovered until almost done, then cover for a minute of 2 to complete the cooking, depending on the thickness of the salmon, until just cooked through but still moist

– meanwhile, turn on your oven’s grill and then prepare the Greek salad by tossing together all the ingredients and adding crumbled feta, avocado and torn basil leaves (do not cut up the avocado in advance as it will go brown)


– when the salmon is cooked, grill for 2-3 minutes until the top starts to bubble and turn golden

– serve with your salad

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One comment on “Shrimp and Spinach Stuffed Salmon

  1. milkandbun
    November 18, 2014

    Oh, I love salmon! And your recipe seems great for me! Delicious! 🙂

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This entry was posted on August 10, 2014 by in Dinner, Lunch, Salad, Seafood.
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