Chef Duran’s Thanksgiving Special | MOWI Roasted Salmon with Cornbread Stuffing Recipe 🍁🐟

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option.

chicken broth

🥗Healthier: vegetable broth

Vegetable broth is a lower-calorie option.

cornbread

🥗Healthier: quinoa

💰Cheaper: bread crumbs

Quinoa is a gluten-free alternative, while bread crumbs are a cost-effective substitute.

Open the package of MOWI salmon and wipe it down completely to ensure the surface is dry.

Place the salmon on a baking sheet lined with parchment paper and season it with salt and pepper.

Prepare a mirepoix by adding carrots, onions, and celery into a food processor and pulse until finely chopped.

Sauté the mirepoix in butter for about 8 to 10 minutes until golden brown.

Crumble cornbread muffins into a bowl.

Add the sautéed mirepoix and fresh herbs (parsley, sage, thyme) to the crumbled cornbread and season with salt and pepper.

Layer the cornbread mixture on top of the salmon, covering every surface.

Spray olive oil on top of the cornbread mixture to ensure it becomes crispy during baking.

Bake in a preheated oven at 400°F for about 25 to 30 minutes until fully cooked.

Cooking Techniques

Equipment Needed

Allergens