Crab Stuffed Salmon
Jul 12, 2005 by Craig Barrett | 3 Comments| Share it:
- 2 or 3 Salmon steaks
- Can of crab meat
- 4 tablespoons of extra virgin olive oil
- 6 Tablespoons brie
- Dried Rosemary (optional)
Select your steaks. Ideally, you want steaks about 3/4" thick and slightly larger than your open hand. However, any size will work as long as it is thicker than 1/2". The ones I have here are a bit thicker and smaller than ideal. If they come in a larger hunk, separate into portion sizes.
Slice the steak open. You have two choices, you can cut a simple square pocket in the middle of the meat like I did or you can cut a small opening and pivot the knife inside to create a "hidden pocket" of crab that is not easily seen at first. Your call.
Rub the steaks down with olive oil on both sides, including the skin side. Add a pinch of salt and a pinch of pepper to the flesh side and rub it in.
Open the crab meat and put it in a bowl. A note on canned crab meat. Canned crab meat is not as good as fresh crab meat. It is, however, one of the great hidden bargains at your local grocery store. That can cost $1.79 versus about $8 dollars for the same amount of fresh lump crab meat. If you live on the coast where you can get the fresh stuff cheap, go for it, for the rest of us canned crab meat makes a great alternative.
Now you want to shred the brie into the crab. What, you say? Shred brie? Those of you in the know will realize that brie is a soft cheese and therefore not shreddable unless you freeze it first! Put about 4 tablespoons worth in the crab, more if you like brie, but do not overdo it, brie is powerful stuff. If you have it, you can also put some pine nuts in the mixture. Yummy!
Stuff the mixture into your salmon steaks.
Put the steaks in SKIN SIDE UP on an oiled backing tray. Cook for 10 minutes per inch of thickness at 425 degrees. The meat will turn opaque pink when done.
Broil the tops for aesthetic and texture reasons. Flip the steaks over and place the remaining tablespoon of brie on the top. Place this under the broiler for about 5 minutes, until you see the slightest hint of brown on the cheese.
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