I love those wonderful moments of food inspiration like this stuffed salmon recipe that we recently tried. We recently decided to combine crab meat, cream cheese and spinach into a wonderful dish that is to die for.
My husband and I have been watching a lot of Chopped and Guy’s Grocery Games on the Food Network. I think this has sparked a creative streak in us. Some of the concoctions we’ve been coming up are fill with flavors our of this world.
I’ll be the first to admit that seafood is not high on my list of favorite foods but when it is done right it serves as a wonderful change-up from the daily routine. Better yet, this dish would have been pretty expensive if we had opted for going out to our favorite restaurant.
Another added benefit was that we had most of the ingredients already on hand.
With only a handful of ingredients, we were able to produce a masterful dish that was rich and flavor and is also a very healthy diet option.
As a side note, we weren’t the only ones who thoroughly enjoyed it. While we were off in another room our pet German Shepherd decided to help herself. If she could talk, she would have given it 4 stars for sure.
Stuffed Salmon Recipe: With Crabmeat – Spinach Cream Cheese Stuffing
- 1 2lb bag salmon fillets thawed
- 1/2 cup olive oil
- 1/2 cup lite soy sauce
- 2 cups crab meat chopped
- 1 large lemon juiced
- 1 tbsp mayonnaise
- 1 egg whisked
- 3 garlic cloves minced
- 1 cup baby spinach chopped
- 4 oz cream cheese room tempature
- 1 tbsp red pepper chopped
- 2 tbsp bread crumbs half for filling and half for topping
- 1 tsp old bay seasoning
- 1 pinch salt
- 1 pinch pepper
Combine salmon, soy sauce and olive oil in a large freezer bag.
Let chill for at least 30 minutes before cooking.
Preheat oven to 350 degrees.
Whisk one large egg and add to a large mixing bowl.
Conserve half of the bread crumbs for topping and save for later.
Combine all remaining filling ingredients. Stir thoroughly.
Place aluminum foil and a baking sheet and spray with olive oil.
Remove salmon fillets from bag and cut down the center to create a pocket. Be sure not to cut all the way through.
Spoon filling mixture into each salmon pocket and place each fillet on the baking sheet.
Top fillets with remaining filling and top with remaining bread crumbs.
Add a small amount of water into the baking pan before putting into the oven.
Cook 22-24 minutes.
Server with your favorite vegetables.