Stuffed Salmon With Crab And Shrimp Beurre Blanc Sauce Food

STUFFED SALMON WITH SHRIMP AND CRAB

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.

SALMON FILLET WITH SHRIMP AND CRAB STUFFING

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.

POMPANO WITH CRABMEAT AND CITRUS BEURRE BLANC

Steps:

• Mix wine, shallots, and lemon juice in small saucepan. Boil over medium-high heat until mixture is reduced to 1/3 cup. Add cream; boil gently until thickened, about 5 minutes. Remove from heat.
• Whisk eggs and milk in bowl. Mix flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in shallow dish. Dip each fish fillet into egg mixture, then coat both sides of fish with flour mixture. Heat oil in large nonstick skillet over medium-high heat. Add fish; cook until just opaque in center, about 4 minutes per side.
• Whisk sauce over medium heat until heated through; remove from heat. Add butter a few pieces at a time and whisk just until melted. Stir in lemon peel. Season sauce with salt and pepper.
• Place 1 fish fillet on each of 4 plates; top with crabmeat. Spoon sauce over; sprinkle with parsley and serve.