Author Notes
Elegant and delicious. And oh so easy! This dinner will not disappoint - serve over a bed of garlic mashed potatoes, corn and red pepper relish, and drizzle with a lemon thyme beurre blanc for a knock out of the park hit! —mtlabor
Ingredients
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2
8 oz. salmon fillets
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1 cup
lump crab meat
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3
garlic cloves, minced
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2 tablespoons
fresh parsley, minced
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juice from 1 lemon
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salt and pepper, to taste
Directions
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In a medium bowl, combine the crab meat, parsley, lemon juice, and garlic. Season with salt to taste, and bam. You've got crab stuffing.
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Cut a slit down the middle of each fillet. You don't want to go all the way through, maybe leave anywhere between 1/4 to 1/2 inch on the bottom.
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Place about 1/2 cup of the stuffing in the slit (and on top of the salmon).
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Preheat oven to 375 F.
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Place the salmon on a baking sheet and bake for about 18-20 minutes, or until at your desired doneness.
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