STUFFED SALMON WITH SHRIMP AND CRAB
This is a nice way to make a fancy looking stuffed salmon with simple ingredients you can find at your local market.
Provided by Dan Toomey
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with cooking spray.
- Cut a slit through the middle of each salmon fillet, about 2/3 the length of the fillet. Set aside.
- Mix crab, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together in a bowl.
- Shape 2/3 of the stuffing mixture into 2 large mounds on the prepared sheet pan. Spread open the fillets and place one over each mound. Fill in the top of the slits with remaining stuffing. Season each fillet with seafood seasoning.
- Bake in the preheated oven until salmon flakes easily with a fork and stuffing is hot, about 30 minutes.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 9 g, Cholesterol 275.9 mg, Fat 33.9 g, Fiber 0.7 g, Protein 72.1 g, SaturatedFat 7.1 g, Sodium 949.6 mg, Sugar 1.6 g
STUFFED SALMON WITH BALSAMIC BUTTER SAUCE
Steps:
- For the crab cake mix: Gently mix the crab meat with the mayonnaise, lemon juice, mustard, seafood seasoning and Worcestershire sauce in a large bowl. Form four 4-ounce crab cakes.
- Preheat the oven to 475 degrees F.
- For the salmon: Make a small vertical pocket in each piece of salmon. Place a slice of Brie on the bottom of the pocket, top with 1 crab cake and another slice of Brie.
- Place the salmon in a large baking dish and add enough water to reach one-quarter of the way up the side of the salmon. Bake until pale and cooked through, 12 to 15 minutes.
- For the asparagus and sauce: Bring a large pot of salted water to a boil. Cook the asparagus just until crisp tender and bright green. Drain and plunge into an ice bath to stop the cooking.
- Put the vinegar and shallots in a saute pan and cook over medium heat until vigorously bubbling and reduced by three-quarters, about 2 minutes. Add a pinch salt and pepper, reduce the heat to low and slowly stir in the butter. If the sauce is too thin, continue to simmer over very low heat until desired thickness.
- In a second saute pan, heat the oil over medium-high heat until hot. Add the asparagus, season with salt and pepper and cook until warmed through. (The asparagus is already cooked so don't saute it too long.)
- Serve the salmon and asparagus over wild rice. Spoon over the sauce.
SALMON STUFFED WITH CRAB AND LOBSTER
My friend made this stuffed salmon for me one night. I took the recipe home and made it for my boyfriend with a few changes and he loved it, so I thought I would share!
Provided by Hannah & Bull
Time 1h35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Slice one lemon and juice the second lemon; set aside.
- Melt butter in a medium skillet over medium heat. Add onion and garlic; saute until golden brown 7 to 8 minutes. Remove from the heat.
- Chop crab and lobster in a food processor. Transfer into a bowl and mix in onion mixture, goat cheese, and lemon juice.
- Cut each salmon piece in half. Fold crab and lobster stuffing into each piece and tie closed with kitchen string. Place in the prepared baking dish. Place lemon slices on top of salmon and cover with barbecue sauce.
- Cover the baking dish and bake in the preheated oven for 45 minutes. Uncover and bake until fish flakes easily with a fork, about 15 more minutes.
Nutrition Facts : Calories 436 calories, Carbohydrate 11.3 g, Cholesterol 164.5 mg, Fat 20.5 g, Fiber 2.3 g, Protein 52.3 g, SaturatedFat 11.7 g, Sodium 762.5 mg, Sugar 3.7 g
SALMON FILLET WITH SHRIMP AND CRAB STUFFING
Make and share this Salmon Fillet With Shrimp and Crab Stuffing recipe from Food.com.
Provided by David04
Categories Crab
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F degrees.
- Mix crab and shrimp in a small bowl, add cream cheese and mayo and stir. Fold in dill weed and chopped onion.
- Lay out salmon fillet. Pat dry with a paper towel and season to taste with salt and pepper.
- If the salmon is thick enough to cut a pocket into fillet then cut a pocket to place your stuffing. If it is a thin fillet, you place the stuffing in the middle and roll the fillet closed.
- Stuff equal amounts into each salmon fillet. Wrap tight with aluminum foil.
- Place in a coated baking dish.
- Bake for 20 minutes or until salmon is cooked to your desire.
Nutrition Facts : Calories 356.5, Fat 11.1, SaturatedFat 2, Cholesterol 173.1, Sodium 1056, Carbohydrate 5.7, Fiber 0.2, Sugar 2.6, Protein 55.1
CRAB STUFFED SALMON WITH LOBSTER SAUCE
Make and share this Crab Stuffed Salmon With Lobster Sauce recipe from Food.com.
Provided by LilPinkieJ
Categories Crab
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Make the Lobster Sauce:.
- Combine all ingredients in sauce pan. Bring to a boil, add roux, set aside.
- Make the Crab Stuffing:.
- Melt butter and sauté onion, celery, and red pepper until onions are translucent. Remove from heat. Combine remaining ingredients except crab stock. Add crab stock slowly until mixture becomes moist.
- Assembly:.
- Par cook bacon in 350 degree oven for 3 minutes. Take salmon halves and place crab stuffing on top. Roll salmon length-wise. Wrap with bacon and adhere w/ toothpick. On baking sheet, place salmon and add about ½ cup water. Place in 375 degree oven for approximately 25 minutes. At about 15 minutes into cooking, sauté asparagus. Heat Sauce. Place sauce on plate. Add salmon on top and then asparagus to liking.
Nutrition Facts : Calories 1411.6, Fat 97.9, SaturatedFat 54.5, Cholesterol 329, Sodium 1295.5, Carbohydrate 79.5, Fiber 6, Sugar 9.6, Protein 42.3
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