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Stuffed Salmon Recipe

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This recipe for Stuffed Salmon, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brian Buhler
Added: Friday, March 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 (6 oz. each salmon fillets (skin off, deboned and butterflied)
6 oz. seafood stuffing (see recipe below)
4 oz. hollandaise sauce (This recipe is in Soups and Sauces Category.)
2 oz. butter
1/2 c. white wine
Seafood Stuffing
3 oz. Bay Shrimp
2 1/2 oz. Alaskan King Crab Meat
(I use imitation crab in place of shrimp and crab meat listed above.)
3 oz. grated cheddar cheese
1/2 bunch green onions (finely chopped)
3 oz. bleu cheese dressing
1/2 c. red onion (finely diced)
2 T. dried bread crumbs
dash of cayenne pepper


Directions:
Directions:
Mix all stuffing ingredients thoroughly.

Stuff each salmon fillet with one half the seafood stuffing: season well with salt and pepper. Place salmon in a sprayed casserole dish; slice butter and place on top of the salmon. Pour wine over fillets. Bake at 400 degrees until salmon is cooked through and stuffing is a light golden brown (about 15 minutes). Serve salmon over wild rice pilaf with fresh steamed broccoli and drizzle with hollandaise or Dar's mustard sauce. (See personal note above.)

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
Here is my favorite way to cook big hunks of king salmon. It calls for a hollandaise sauce but I use a mustard sauce that Dar gave me: 1 part soy sauce, 1 part honey, 1 part brown sugar, 3 parts dark mustard.

 

 

 

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