Inspired by the vibrant flavors of Caribbean cuisine, this dish features a mouthwatering stuffing made from succulent shrimp, bell peppers, onions, and a blend of Caribbean spices. The shrimp mixture is packed with bold flavors, creating a delightful contrast to the mild and tender salmon. The stuffing is easy to prepare and perfectly complements the smokiness imparted by the Ninja Woodfire Grill.
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To begin, prepare the shrimp stuffing by sautéing diced bell peppers, onions, and garlic until they are soft and aromatic. Add the shrimp, seasoned with Caribbean spices, and cook until they turn pink and opaque. Mix in some breadcrumbs to bind the stuffing together, creating a flavorful filling that will stay moist inside the salmon.
Next, take your salmon fillets and make a pocket in each one for the stuffing. Generously fill the pockets with the shrimp mixture, ensuring each piece of salmon is well-stuffed. Preheat your Ninja Woodfire Grill and set it to the smoke setting. The woodfire grilling will infuse the salmon with a rich, smoky flavor that pairs beautifully with the Caribbean-inspired stuffing.
Place the stuffed salmon on the grill and cook until the fish is flaky and cooked through, and the stuffing is heated and slightly crispy on top. The result is a stunning dish that is both visually appealing and incredibly delicious.
Dad’s Ninja Woodfire Smoked Salmon is perfect for a special dinner or when you want to impress your guests with something unique and flavorful. The combination of smoky salmon and zesty shrimp stuffing is a true celebration of flavors that will leave everyone wanting more. Enjoy this delightful dish, and happy grilling with your Ninja Woodfire Grill!
Ninja Woodfire Smoked Salmon Top Tip
When stuffing the salmon fillets, make sure to cut a deep enough slit to accommodate the shrimp mixture without overfilling. This ensures that the flavors meld together beautifully while cooking, creating a harmonious and satisfying dish.
Recipe
Caribbean Shrimp Stuffed Smoked Salmon
Equipment
- Ninja Woodfire Grill or other Smoker
- Wood Pellets or Wood
- Cutting Board
- Knife
Ingredients
- 8 oz Cream Cheese
- 1 teaspoon turmeric
- 1 teaspoon Cumin
- 1 teaspoon Corriander
- 1 teaspoon Ginger
- 1 tablespoon Granulated Garlic
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Brown Sugar
- 1 Green bell pepper
- 1 Yellow bell pepper
- 1 Red Bell Pepper
- 1 tablespoon Lime Juice
- 16 large raw shrimp chopped into small pieces
- 4 center-cut salmon fillets roughly 6oz/170g each
Instructions
- Preheat your smoker to 200F or 93C & take the cream cheese out to come to room temp & soften.
- Remove shells, devein and chop the shrimp. Then cut the shrimp into small pieces.
- Dice the bell peppers. You only need about ¼ of each pepper. You can use a single bell pepper if you want if you do not care about color.
- Mix all of the seasonings together.
- Mix the shrimp. Cream cheese, garlic, the peppers, and 1.5 tablespoon of the spice mixture together.
- Cut a slit into the salmon filets, dust them with some more of the spice mixture, and stuff them with the shrimp mixture.
- Squirt the lime juice over all the fish pieces.
- Place the salmon on the smoker and cook until the salmon reaches 135F or 57C.
Video
Notes
Nutrition
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