Caprese Stuffed Salmon with Balsamic Roasted Tomatoes is a delightful dish that brings the flavors of a classic Caprese salad into a savory salmon fillet. The combination of fresh tomatoes, mozzarella, basil, and a rich balsamic reduction creates a healthy and delicious meal that’s perfect for any occasion. This recipe is not only visually appealing but also simple to prepare, making it a great choice for both weeknight dinners and special gatherings.
Why Make This Recipe
This recipe is a fantastic way to enjoy the health benefits of salmon while indulging in the fresh tastes of summer. By stuffing the salmon with juicy tomatoes and creamy mozzarella, you get a well-rounded meal that is satisfying and nutritious. The balsamic-roasted tomatoes add a sweet and tangy flavor that complements the rich fish perfectly. It’s also an impressive dish to serve guests, showing off your culinary skills without requiring hours in the kitchen.
How to Make Caprese Stuffed Salmon with Balsamic Roasted Tomatoes
Ingredients
- ½ cup Balsamic Vinegar
- ½ cup dark brown sugar
- 2 teaspoons olive oil
- 1 (1½-2 pound) salmon fillet (bones removed)
- 8-12 Campari Tomatoes (still on the vine if possible; or Roma tomatoes), halved
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 1 teaspoon Italian herb seasoning (optional)
- 2 tablespoons dark brown sugar
- Fresh basil leaves (chopped and whole)
- Fresh Mozzarella (sliced into ½x½-inch rectangular sticks)
- Fresh tomatoes or Roma tomatoes (cut into ½-inch slices, then each slice cut in half)
Directions
- Preheat your oven to 275°F.
- In a small saucepan, combine the balsamic vinegar and brown sugar. Bring to a boil, then reduce heat to low and simmer until the sugar dissolves and the mixture thickens. Set the balsamic reduction aside.
- Brush a baking dish or baking pan with 2 teaspoons of olive oil and place the salmon skin side down in the dish. Place the tomatoes, still attached to the vine, on each side of the salmon.
- Sprinkle the salmon and tomatoes with salt, pepper, Italian herb seasoning (if using), 2 tablespoons of brown sugar, and chopped basil.
- Make three cuts (½-inch deep) along the length of the salmon. Make one cut down the middle and one cut down the middle of each half. The cuts should not go all the way through the salmon.
- Drizzle the salmon with olive oil. Stuff the tomato and mozzarella slices into the cuts of the salmon, alternating between the tomato and mozzarella slices.
- Drizzle the salmon with the balsamic-sugar mixture.
- Bake the salmon at 275°F for 30 minutes or until tender when tested with a fork or when it reaches an internal temperature of 115°F. The salmon may look a little underdone, which is fine for this slow-baked method.
- Leave the salmon in the oven and turn the temperature to BROIL. Broil for 2-3 minutes, until the salmon gets some color. Keep a close watch during this step.
- Check the temperature of the salmon with a meat thermometer; it should read between 120°F and 125°F.
- Remove the salmon from the oven and sprinkle with fresh basil leaves before serving.
How to Serve Caprese Stuffed Salmon
Serve the Caprese Stuffed Salmon on a large plate while it’s still warm. It pairs beautifully with a side of roasted vegetables, a fresh green salad, or a light pasta dish. Don’t forget to drizzle any remaining balsamic reduction over the top for added flavor.
How to Store Caprese Stuffed Salmon
If you have leftovers, store them in an airtight container in the refrigerator. Consume within 2-3 days for the best flavor and freshness. To reheat, place in the oven at a low temperature, or gently heat in the microwave, being careful not to overcook the salmon.
Tips to Make Caprese Stuffed Salmon
- Use fresh ingredients whenever possible; it makes a significant difference in flavor.
- You can customize the stuffing by adding your favorite herbs or spices.
- Make sure to check the salmon with a meat thermometer to avoid overcooking.
Variation
For a twist, you can add thinly sliced avocado or spinach inside the salmon for extra nutrition and flavor.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking.
2. What if I can’t find Campari tomatoes?
You can substitute with Roma tomatoes or any other fresh tomatoes you prefer.
3. Can I prepare this dish ahead of time?
While it’s best to cook it fresh, you can prepare the balsamic reduction and cut the vegetables ahead of time. Just assemble and bake when you’re ready to eat.
Caprese Stuffed Salmon with Balsamic Roasted Tomatoes
Ingredients
For the balsamic reduction
- ½ cup Balsamic Vinegar
- ½ cup dark brown sugar
For the salmon
- 2 teaspoons olive oil For brushing the baking dish
- 1 ½ – 2 pound salmon fillet (bones removed)
- 8-12 pieces Campari Tomatoes (or Roma tomatoes), halved On the vine if possible
- Kosher salt To taste
- Freshly ground black pepper To taste
- 1 teaspoon Italian herb seasoning Optional
- 2 tablespoons dark brown sugar
- Fresh basil leaves (chopped and whole)
- Fresh Mozzarella (sliced into ½x½-inch rectangular sticks)
- Fresh tomatoes or Roma tomatoes (cut into ½-inch slices, then each slice cut in half)
Instructions
Preparation
- Preheat your oven to 275°F.
- In a small saucepan, combine the balsamic vinegar and brown sugar. Bring to a boil, then reduce heat to low and simmer until the sugar dissolves and the mixture thickens. Set the balsamic reduction aside.
- Brush a baking dish or baking pan with 2 teaspoons of olive oil and place the salmon skin side down in the dish. Place the tomatoes, still attached to the vine, on each side of the salmon.
- Sprinkle the salmon and tomatoes with salt, pepper, Italian herb seasoning (if using), 2 tablespoons of brown sugar, and chopped basil.
- Make three cuts (½-inch deep) along the length of the salmon. Make one cut down the middle and one cut down the middle of each half. The cuts should not go all the way through the salmon.
- Drizzle the salmon with olive oil. Stuff the tomato and mozzarella slices into the cuts of the salmon, alternating between the tomato and mozzarella slices.
- Drizzle the salmon with the balsamic-sugar mixture.
Cooking
- Bake the salmon at 275°F for 30 minutes or until tender when tested with a fork or when it reaches an internal temperature of 115°F. The salmon may look a little underdone, which is fine for this slow-baked method.
- Leave the salmon in the oven and turn the temperature to BROIL. Broil for 2-3 minutes, until the salmon gets some color. Keep a close watch during this step.
- Check the temperature of the salmon with a meat thermometer; it should read between 120°F and 125°F.
- Remove the salmon from the oven and sprinkle with fresh basil leaves before serving.
