This recipe is a case of taking a good thing and really making it better. I wanted to eat nine of these and I am traditionally not a big fish eater. You can also sauté the bok choy in a little chicken or vegetable stock to really bring this dish up a notch, but watch the sodium content of your stock if you do.
Shrimp Stuffed Salmon with Honey Soy Glaze
Serves 4
Ingredients 4 4 oz salmon fillets 4 oz of raw shrimp 2 teaspoons fat free mayonnaise 1/2 teaspoon dijon mustard 1 teaspoon dried tarragon 4 tablespoon honey 6 tablespoons soy sauce 3 gloves garlic 2 cups chicken stock 8 baby bok choy (optional) Method
Preheat oven to 400 degrees. Put half the shrimp in a food processor and pulse until it is puree, chop the remaining shrimp. In a non stick fry pan saute the chopped and the puree shrimp until just pink, about two minutes. Combine the cooked shrimp with the mayonnaise, mustard and tarragon. Slice a pocket 1/3 of the way through each of the salmon fillets and fill with the shrimp stuffing. Bake salmon fillets for 8 minutes or until just done, do not overcook. In a non stick fry pan sauté the garlic in the olive oil until transparent, about 2 minutes. Add the honey, soy and chicken stock and simmer until thickened, about 5 minutes. If the glaze gets too thick, add a little more chicken stock. Steam the boy coy until just tender, about 3 minutes. Serve the salmon fillets over the boy choy, topped with the soy glaze. Per Serve
