Salty's Seafood Restaurant Recipes

Dungeness Crab-Stuffed Salmon with Sauce Picatta

Serves 2

2-6 oz Salmon Fillets
¼ cup Dungeness Crab Stuffing (recipe follows)
Salt & Pepper to taste
¾ cup White Wine
1 Tbsp Shallots, minced
1 Tbsp Capers
1 tsp Garlic, minced
2 Tbsp Butter
¼ Lemon, juiced
1 Tbsp Italian Parsley, chopped
Salt to taste

Pre-heat oven to 400 degrees. Slice a slit in the salmon and stuff with crab mixture. Season salmon with salt and pepper. Place salmon in an oven-proof saute pan. Pour wine down the side of pan, not over the salmon. Cook in oven for 12-15 minutes. Pull salmon out of pan and place on serving plate. Place sauté pan on the burner and turn to medium high. Add the shallots, capers and garlic. Cook until liquid cooks down and is almost gone. Pull pan off burner and swirl in butter. Finish with salt, lemon juice and parsley. Pour over salmon and enjoy.

Dungeness Crab Stuffing

2 Tbsp Cream Cheese
1 Tbsp Milk
1 tsp Garlic, minced
1 Tbsp Shallot, minced
½ Lemon, juiced
½ Tbsp Italian Parsley, chopped
¼ Tbsp Thyme, chopped
½ cup Dungeness Crab, fresh meat
Salt to taste
Dash White Pepper

Mix all ingredients except the Dungeness crab until very well mixed up. Gently fold in the Dungeness crab and taste for salt. Then taste again. Again. Again. And Again.

(Food photo by Michael Huber Photography – See Facebook)