Description
A delightful and elegant dish featuring succulent salmon stuffed with a spinach and crab mixture, topped with a rich lemon cream sauce. Perfect for impressing guests or treating yourself to a gourmet meal!
Ingredients
Units
Scale
For the Salmon:
- 4 (6-ounce) salmon fillets, skin on or off
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Stuffing:
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 1 cup fresh spinach, chopped
- 1/2 cup lump crab meat, picked over for shells
- 1/4 cup breadcrumbs (panko or regular)
- 2 tablespoons grated Parmesan cheese
- 1 egg, lightly beaten
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
For the Lemon Cream Sauce:
- 1 tablespoon butter
- 1 shallot, finely chopped
- 1/2 cup heavy cream
- 1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Instructions
- Prepare the stuffing: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shallot and cook until softened, about 2-3 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- Combine stuffing ingredients: In a bowl, combine the cooked spinach mixture, crab meat, breadcrumbs, Parmesan cheese, egg, lemon juice, Old Bay seasoning, salt, and pepper. Mix well.
- Prepare the salmon: If your salmon fillets have skin, you can leave it on or remove it. Pat the fillets dry with paper towels. Season both sides with salt and pepper.
- Stuff the salmon: Cut a pocket horizontally into each salmon fillet, being careful not to cut all the way through. Fill each pocket with the crab and spinach stuffing. Secure the opening with toothpicks if necessary.
- Cook the salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Carefully place the stuffed salmon fillets in the skillet and cook for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. If using skin-on fillets, cook skin-side down first until crispy.
- Make the lemon cream sauce: While the salmon is cooking, prepare the sauce. In a separate skillet, melt the butter over medium heat. Add the shallot and cook until softened, about 2-3 minutes. Pour in the white wine and simmer for a minute or two, allowing the alcohol to evaporate slightly. Add the heavy cream and lemon juice. Bring to a simmer and cook for 3-4 minutes, or until the sauce has thickened slightly. Stir in the parsley, salt, and pepper.
- Serve: Remove the toothpicks from the salmon, if used. Spoon the lemon cream sauce over the salmon fillets and serve immediately.
Notes
- Broiling: You can also broil the salmon for a quicker cooking time. Broil for 5-7 minutes, or until cooked through.
- Baking: Bake the stuffed salmon in a preheated oven at 375°F (190°C) for 15-20 minutes, or until cooked through.
- Garnish: Garnish with fresh parsley or lemon wedges.
- Spices: Add a pinch of red pepper flakes to the stuffing or sauce for a little heat.
- Vegetables: Serve the salmon with roasted asparagus, broccoli, or other vegetables.
- Crab Substitute: If you don’t have lump crab meat, you can use imitation crab meat or shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 35 g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0.5 g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg