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Monday, May 27, 2013

Cooking 101: Seafood stuffed salmon filet

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

1 (1 1/2- to 2-pound) skinned side of salmon, pin bones removed
Salt and pepper
Crab Stuffing:
2 tablespoons butter
1/4 cup minced onions
1/4 cup minced celery
1 teaspoon lemon juice
1 cup diced cooked crab meat
1/2 cup soft bread crumbs
1 large beaten egg
1/2 teaspoon dried dill weed or 2 teaspoons chopped fresh dill
1/4 cup dry white wine
Melted butter


To prepare the crab stuffing: In a medium skillet, saute onion and celery in butter until translucent. Remove from heat, cool and transfer to a medium bowl. Add lemon juice, crab meat, bread crumbs, egg and dill, mixing well.

Cut salmon into two lengthwise pieces. Season both sides with salt and pepper. Make sure to spread the filling on the darker side of the salmon for a nicer presentation. Spread crab stuffing on each piece of salmon (if you have leftover stuffing, use to make crab cakes or stuff into mushrooms). Starting at the wider end, roll salmon up into cylinders. Cover with plastic wrap and refrigerate for an hour or so to make slicing easier.

Heat oven to 400 degrees. With a very sharp knife, slice salmon into 1 1/2- to 2-inch portions. Lightly coat a glass baking dish with cooking spray. Place pinwheels in pan, cut side down, and pour wine around them. Brush pinwheels with butter, cover loosely with foil and bake 15-20 minutes or until done.
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