Cream Cheese Stuffed Salmon with Pancetta and Savory Sauteed Mushrooms

There is a fine line between when fish is under cooked and fishy to when it is over cooked and dry.  If fish is cooked properly, it doesn't taste like fish and it is moist and tender.  With two kids at my feet, I can't hover over the food while it is cooking. And sometimes, depending on diaper changes, tantrums, and other urgent requests, the food can't be removed from the oven or stove top at the precise minute it is done. 

This meal accommodates my schedule perfectly. The salt and sugar from the marinade tenderizes the salmon while it is marinating and the fat from the pancetta and cream cheese helps the salmon stay moist.  

The mushrooms are a quick saute and don't mind waiting until serving time. 

Cream Cheese Stuffed Salmon with Pancetta

Serves 4

Marinade:

1/4 cup Teriyaki marinade

3 tablespoons brown sugar

2 teaspoons minced ginger

2 tablespoons honey

Cream Sauce:

2 tablespoons Sriracha sauce

1/2 cup plain Greek yogurt

In a small bowl, whisk together the cream sauce ingredients.  Set aside. 

Salmon:

4 salmon fillets, 4-6 ounces each

4 tablespoons cream cheese, at room temperature

2-3 tbsp cream cheese (room temperature)

2 green onions, sliced

In a small bowl, combine the marinade ingredients.  Place the salmon fillets in a baking dish.  Cover with the marinating sauce.  Refrigerate for 30 minutes. 

Preheat the oven to 400 degrees.  Line a baking dish with aluminum foil and coat with cooking spray.  Set aside.

In a small bowl, combine the cream cheese and green onions.  On a cutting board, slit the sides of each salmon filets making a long pocket/envelope; do not pierce through the other side.  Insert 1 tablespoon of cream cheese mixture into each pocket.

Place the salmon on the prepared baking dish.  Bake for 15-20 minutes or until salmon is cooked all the way through.

To serve, “schmear” some of the cream sauce on a plate.  Top with stuffed salmon.  

Savory Sautéed Mushrooms

Serves 4-6

8 ounce button mushrooms

8 ounces baby bella mushrooms
2 garlic cloves chopped

1 tablespoon olive oil
Salt & Pepper
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
1/4 cup chopped fresh parsley
1 teaspoon balsamic vinegar

Cut the mushrooms into pieces no larger than 2 inches in size.  In a large nonstick skillet, heat olive oil.  Add the mushrooms and garlic.  Sauté over medium heat for 2-3 minutes.  Add the salt, pepper, and fresh herbs. Toss to combine.  Add the balsamic vinegar.  Cook until the mushrooms are tender. Serve hot.