Debs Best Recipes  

Absolutely delicious!

Marinade:

• ½ c gluten free tamari
• 1 ½ T honey
• 1 T dijon mustart
• ½ c t ground ginger
• 2 cloves garlic (minsed)
• ½ t red pepper flakes (sparse)
• 42 oz salmon filets, slit through the thickest part to make pockets for stuffing.

Combine all ingredients. Pour over salmon filets and let marinate for 30 - 45 minutes.

Meanwhile, prepare stuffing:

• ½ c herbed spreadable cream cheese
• ½ c soft unripened goat cheese
• 1 to 2 green onions finely sliced
• ½ t dijon mustard Mix well and set aside.

Prepare homemade teryaki sauce:

• ½ c gluten free tamari
• ¾ c brown sugar
• 1 ½ fresh ginger, minced
• 1 t garlic, minced
• 1 T honey
• 1 t seseme oil
• 3 T Mirin
• ¾ c water mixed with 3 t cornstarch

Mix all together and simmer for 4 minutes.

To bake:

Preheat oven to 400 degrees. Remove marinated salmon from pan. Discard marinade. Line baking pan with foil. Place filets into pan and stuff with cream cheese mixture. Bake for 10 - 15 minutes. Coat with home made teryaki sauce and return to oven for another 15 to 20 minutes until salmon changes color and flakes with a fork.