JIMMY G'S "SCALLOP STUFFED SALMON"
TIME TO THROWDOWN ANOTHER RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN. THIS WEEK IS A SPECIAL ONE BECAUSE WE ARE FEATURING A DISH FROM THROWDOWN COMPETITOR JIMMY GAUDET OF THE ALBANY FIRE DEPARTMENT IN NEW YORK.
FISH IS CERTAINLY NOT THE MOST POPULAR TYPE OF FOOD IN THE FIREHOUSE, WHICH IS UNFORTUNATE BECAUSE IT IS PACKED WITH NUTRIENTS. BUT WE ARE HERE TO HELP YOU CHANGE THAT. TO START, THEY ARE LOADED WITH PROTEIN, WHICH IS ESPECIALLY IMPORTANT FOR THE REBUILDING OF MUSCLE. A 6 OZ. PORTION OF WILD SALMON CAN HAVE UP TO 34 GRAMS OF PROTEIN, ALL THE WHILE SUPPLYING YOU WITH HEART HEALTHY OMEGA 3 FATTY ACIDS. UNLIKE OTHER ANIMAL PROTEINS, FISH CONTAIN LITTLE TO NO SATURATED FATS, WHICH CAN INCREASE BAD CHOLESTEROL. TUNA IS ALSO A GREAT CHOICE, A 6 OZ. PORTION MAY CONTAIN A WHOPPING 52 GRAMS WITH ONLY 260 CALORIES.
THIS RECIPE FOR STUFFED SALMON IS A GREAT WAY TO INTRODUCE FISH INTO THE FIREHOUSE BECAUSE IT IS QUICK, SIMPLE AND DELICIOUS!
SERVES 6
INGREDIENTS
6 - 6oz. WILD SALMON FILLETS
1/2 lb BAY SCALLOPS (These are the smaller version, the larger being the Diver or Sea Scallop)
6oz. PACKAGE STOVE TOP STUFFING
PAPRIKA
1 LEMON
OLIVE OIL
SALT AND PEPPER
DIRECTIONS
Preheat oven to 350*
Put scallops and stuffing in a food processor or blender and pulse until roughly chopped and combined
Fry the scallop stuffing mixture in a pan with a drizzle of olive oil, some paprika, salt and pepper, remove and set aside
Lay the salmon fillets flat, sprinkle with some paprika and juice from 1/2 lemon and then place a thin layer of stuffing on the fillets.
Roll the fillets up and place seam-side down on a parchment paper covered baking sheet, season with a little more paprika.
Bake for 25-30 minutes, remove from oven and squeeze the remaining lemon juice over the top. Serve
CALORIES: 470 approx. per serving