Salty's Seafood Restaurant Recipes

Lobster And Shrimp Stuffed Salmon

Serves 4–5 as an appetizer or 2–3 entrees.

4 Wild Salmon Fillets, 6 oz each, skin removed
Lobster and Shrimp Stuffing (recipe below)
Salt and Pepper, to taste
1 c White Wine
Sun-dried Tomato Butter (recipe below)

Preheat oven to 350°F. Place salmon skin-side up on work surface. Top each fillet with 1/4 of lobster and shrimp stuffing and roll into a log. Secure with small skewer if necessary. Pour wine into a large, pre­heated frying pan. Season stuffed salmon with salt and pepper and place in pan. Bake in oven for 15-20 minutes or until salmon is cooked. Remove and serve with a dollop of tomato butter and the starch of your choice (we like risotto with this dish).

Lobster And Shrimp Stuffing

2 lb Lobster (or 8 oz lobster meat)
½ lb Shrimp, shelled
½ c Cream Cheese
¼ c Chèvre Cheese (goat cheese)
1 Lemon Zest and Juice
¼ bunch Italian Parsley, chopped
½ tsp Salt

Cook shrimp and lobster and cool. Remove all meat and chop into ½-inch chunks. In a food processor, add shrimp, cheese and ½ the lemon juice. Purée until smooth (if a little too thick, then add a touch of remaining juice). Place the puréed mixture in a bowl and add parsley, salt and chopped-up lobster meat.

Sun-Dried Tomato Butter
(Makes 2 cups)

½ c Sun-dried Tomatoes, chopped
1 c Unsalted Butter, softened
1 Tbsp Shallot, minced
1 Garlic Clove, minced
1 tsp Fresh Thyme, chopped
¼ tsp Salt

Reconstitute ½ cup of sun-dried tomatoes with boiling water. Drain and chop. Mix all ingredients together. Refrigerate for 2 hours before using. (Remaining tomato butter is great served on bread, toast or chicken.)