Roasted Stuffed Salmon with Broccoli Puree

Ricardo’s MAGGI® House Seasoning:

• 1.  In a small bowl, combine 4 teaspoons MAGGI® Season Up All-Purpose, 4 crushed MAGGI® Onion & Garlic Cubes 2 teaspoons garlic powder and 1 teaspoon black pepper.
• 2.   Set aside.

Broccoli Puree:

• 3.  In a sauce pot, heat butter, scallion, onion, garlic, celery and broccoli. Sauté for 3 minutes

• 4.  Add ¼ cup heavy cream, ¼ cup CARNATION® Full Cream Evaporated Milk and 2 teaspoons of the MAGGI® House Seasoning. Cook for an additional 5 minutes, carefully pour into a blender and purée until smooth (add additional Evaporated Milk 1 tablespoon at a time until it reached desired consistency). Set aside.

Fondant Potatoes:

• 5.  Slice potatoes into 1½ inch thick slabs, wash and season with 2 teaspoons of the MAGGI® House Seasoning.

• 6.  Place a medium, oven safe skillet over high heat. Add 2 tablespoons vegetable oil, when oil is hot, add potatoes and sear for 3 minutes on both sides until it becomes golden brown.

• 7.  Add ¼ cup butter and thyme then place into a preheated 350˚F (180˚C) oven for another 5 minutes or until potatoes are cooked through. Set aside.

Roasted Stuffed Salmon

• 8.  Season salmon with 1 tablespoon MAGGI® House Seasoning, set aside.

• 9.  In a medium bowl add cream cheese, chopped sun-dried tomatoes, spinach leaves, MAGGI® Jerk Seasoning and honey mix and set aside.

• 10.  In an oven safe skillet, heat 2 tablespoons vegetable oil and sear seasoned salmon for 3 minutes or until golden.

• 11.  Top of each piece of seared salmon with ¼ of the cream cheese mixture.

• 12.  Add white wine/stock to deglaze the pan and place into preheated 350˚F (180˚C) oven for another 5 minutes or until fish is cooked through and tender.

• 13.  Flip and serve atop broccoli puree, and fondant potatoes.