Crab-Stuffed Salmon Recipe
Stuffed Salmon With a Brown Butter Wine Sauce
Pinwheels are an amazing form of art. I mean cooking. Well - why not both? They are a great way of cooking, and look amazing when you put it on a plate. You don't even really have to put much with it for a garnish for it to look amazing and like the complete meal you yearn for. Here I will go over Stuffed Salmon With a Brown Butter Wine Sauce, a but about stuffing salmon, and show a good series that will teach you a lot about crab.
How should we stuff our salmon? Well, fish is kind of a soft meat, so it is hard to make a pocket in it like you could try with chicken. The most common way to stuff fish is by either pinwheeling, or trying to cut open the whole fish and stuffing it that way. However, if there is a meat in there it might not cook all the way, or might take on a strange flavor.
Whole stuffing is mainly used for flavoring the fish - where pinwheeling lends itself to coating all the layers of fish properly and giving substantial, neatly packaged portions.
Stuffed Salmon with A Brown Butter Wine Sauce
Because pinwheeling is the best way to do this, the recipe I have for you is a Stuffed Salmon With A Brown Butter Wine Sauce. The recipe is quick and simple, and should be enough to impress most guests, relatives, or even yourself! Try it out - and of course always add whatever you want to make it your own, and taste the way you like it!
|Serving size: 1|
|Calories from Fat||117|
|% Daily Value *|
|Fat 13 g||20%|
|Saturated fat 3 g||15%|
|Carbohydrates 12 g||4%|
|Protein 29 g||58%|
|Cholesterol 50 mg||17%|
|Sodium 250 mg||10%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- 2 tablespoons butter
- 1/4 cup minced shallots
- 1/4 cup minced celery
- 1 teaspoon key lime juice
- 1 cup diced cooked crab claw meat
- 1/2 cup bread crumbs
- 1 large beaten egg
- 1/2 teaspoon dried dill weed
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup heavy cream
- 1/2 cup white wine
- salt to taste
- black pepper to taste
- 1 large salmon up to 2 lbs
- Preheat oven to 450. In a medium skillet, saute your shallots and celery in butter until clear. Transfer to a medium bowl and let cool. Add lime juice, crab, bread crumbs, egg and dill - mix well.
- Cut your salmon down its length in half, so you have two long strips. Spread your filling on the darker side, and then roll up. Next, tie a piece of kitchen twine around it to keep it circular.
- Coat a glass pan with cooking spray or wax paper, brush lightly with butter, lightly cover with aluminum foil and put them into the oven for 15-20 minutes.
- The sauce: Now since we have 20 minutes - the sauce. Brown (not burn) your butter in a sauce pan. Stir in your flour, heavy cream, and wine. Stir until thick.
- Take the salmon out, put it on a dish, drizzle with sauce and serve!
Crustacean Nation III: Feeling Crabby
Honestly, there is a lot to learn about crab. It is a wonderful meat, but it is often really expensive. It is best to know as much as possible when you are cooking crab so you don't end up wasting a bunch of money with a dud dish. Alton Brown's Good Eats episode Crustacean Nation III: Feeling Crabby is probably the quickest and best things to watch to get everything that you need to know about your crab. Enjoy!