A healthy crab stuffed salmon dinner that is both easy and delicious. It takes just 30 minutes so perfect for weeknights & impressive enough for company.
1 ½teaspoonsCreole seasoning(I love Emeril’s Original Essence)
Salt & pepper
3-ozcrab cake(Phillips Maryland-Style is my favorite brand)
2 -4TablespoonsParmesan cheesegrated
Instructions
Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil.
Cut a pocket horizontally in each salmon filet, slicing about ¾ way through. Drizzle olive oil over salmon and rub seasonings on all sides.
Stuff ½ crab cake into each salmon pocket.
Top with cheese and bake in oven for 20-25 minutes. During last 2 minutes place under broiler to brown cheese.
Notes
Tips about salmon
What to look for when buying salmon
Always deal with a reputable fish store, one that will let you check the freshness and odor of what you are purchasing. The color of fresh salmon should be a rich red without a strong fishy smell.
Choose the best salmon for the cooking method you will be using. Sockeye Salmon, with its medium oil content, is best grilled or smoked while Coho Salmon is a milder salmon with a medium-firm texture and does best grilled on wood plants, steamed, poached or sauteed. King Salmon (my preference) on the other hand, with the highest oil content, can be grilled, roasted or pan-seared.
With this recipe and many others, ask the fishmonger to leave the skin on one side. The skin can take the hotter surface heat much better than the flesh. This will help keep the salmon flesh moister and gives a little buffer to help prevent dryness if overcooked.
How to tell when salmon is done
The salmon will change from a deep red color to a pink color. When tested in the center with a fork, the salmon should flake easily and be a bit translucent. The recommended temperature for medium doneness is 125 degrees.
Preparing salmon
Rinse salmon fillets quickly under cold water then pat dry with paper towel. It is not necessary to rinse frozen fillets.