Creamy Prawn-Stuffed Salmon
A Special Weekend Seafood Dinner
Seafood delivery landed yesterday, and it has inspired something a little bit special for the weekend.
With cold weather settling in, it’s the perfect excuse to stay in, cook something beautiful and make dinner feel a little more special than usual.
This creamy prawn-stuffed salmon is rich, simple and full of flavour. Fresh salmon is filled with a creamy prawn and parmesan mixture, then baked over garlicky greens until tender and golden.
It’s the kind of dish that looks impressive but is surprisingly easy to make.
This recipe has been adapted and reworked for Normanville Meat & Seafood, inspired by Jamie Oliver’s creamy prawn-stuffed salmon recipe.
Creamy Prawn-Stuffed Salmon
Serves: 4
Prep time: 10 minutes
Cook time: 15–20 minutes
Ingredients
- 4 fresh salmon fillets, skin on
- 150g cooked peeled prawns, chopped
- 100g crème fraîche or sour cream
- ¼ cup finely grated parmesan
- 2 cloves garlic, finely sliced
- 400g baby spinach
- 4 slices pancetta or streaky bacon
- 4 small sprigs rosemary
- Olive oil
- Salt and cracked black pepper
- Lemon wedges, to serve
Method
1. Preheat the Oven
Preheat your oven to 220°C.
Lightly oil a baking dish or ovenproof tray.
2. Prepare the Salmon
Place the salmon fillets on a board, skin side down.
Using a sharp knife, carefully cut a pocket into the top of each fillet. Don’t cut all the way through — you just want enough room to hold the creamy prawn filling.
3. Make the Prawn Filling
In a small bowl, mix together the chopped prawns, crème fraîche and parmesan.
Season lightly with cracked pepper.
4. Prepare the Spinach Base
Heat a splash of olive oil in a large pan.
Add the sliced garlic and cook gently for a minute until fragrant.
Add the spinach and toss until just wilted.
Transfer the spinach into the base of your baking dish.
5. Stuff and Bake
Place the salmon fillets on top of the spinach.
Spoon the creamy prawn mixture into each salmon pocket.
Lay a piece of pancetta or bacon over each fillet, then top with a rosemary sprig and a small drizzle of olive oil.
Bake for 15–20 minutes, or until the salmon is cooked through and the topping is golden.
To Serve
Serve with:
- roasted baby potatoes
- steamed greens
- crusty bread
- a fresh garden salad
- lemon wedges
This is also beautiful with a glass of white wine and a quiet night in.
Why Fresh Seafood Makes This Dish Shine
This recipe is simple, which means the quality of the seafood really matters.
Fresh salmon gives the dish a rich, buttery flavour, while prawns add sweetness and texture to the creamy filling.
When you start with quality seafood, you don’t need to overcomplicate things. A few good ingredients, a hot oven and 30 minutes is all it takes.
Come In and Grab Your Seafood
Our fresh seafood delivery arrived yesterday, so this weekend is the perfect time to pop in and pick up salmon and prawns for something special.
With the cold weather settling in, stay warm, stay cosy and cook something delicious at home.
Visit Normanville Meat & Seafood in store and let us help you choose the perfect seafood for your weekend dinner.
Recipe Credit
This recipe was adapted and reworked for Normanville Meat & Seafood. It is inspired by Jamie Oliver’s “Creamy prawn-stuffed salmon” recipe.