Stuffed Salmon Fillets with Dill Cream Sauce (Low-Carb, Diabetic-Friendly)

Instrucciones

1. 1

   Make the filling — in a bowl combine cream cheese, sour cream/Greek yogurt, chopped dill, chives, garlic, lemon zest, Dijon, and a generous pinch of salt and pepper. Taste; it should be bright and slightly tangy. Reserve.

2. 2

   Prepare the fillets — pat salmon dry. Using a sharp knife, cut a horizontal pocket into the thick side of each fillet, creating space for the filling without cutting through. Season the outside and inside of the pocket with salt and pepper.

3. 3

   Stuff the salmon — spoon the cream-cheese mixture into each pocket, pressing it in so it sits flush. Wipe any excess from the surface.

4. 4

   Heat the pan — get a heavy skillet (cast-iron ideal) over medium-high heat. Add oil and let it shimmer; you want the pan hot but not smoking.

5. 5

   Sear the salmon — place salmon flesh-side down (or skin-side if skin-on) and press gently so it makes full contact. Sear 2–3 minutes until a golden crust forms. Flip carefully and sear the other side 1–2 minutes.

6. 6

   Finish cooking — reduce heat to medium, add stock to the pan away from the salmon (it will steam), then spoon pan juices over the fillets. If using butter, add now and baste for richness. Cook until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, about 2–4 more minutes depending on thickness. Don’t overcook — salmon must be moist.

7. 7

   Remove salmon to a warm plate, tent loosely with foil to rest while you make the sauce (2 minutes max).

8. 8

   Make the dill cream sauce — with pan over medium, add remaining stock if dry, scrape browned bits. Stir in heavy cream and 1 tbsp chopped dill, reduce gently until slightly thickened (1–2 minutes). Stir in lemon juice, adjust salt and pepper. If you want thinner sauce, add a splash more stock.

9. 9

   Plate — spoon sauce on plate, place stuffed salmon on top, finish with a sprinkle of fresh dill and lemon wedge. Serve immediately.