Crab Stuffed Sockeye Salmon

Crab Stuffed Sockeye Salmon

One of the best pairings is lean and flavorful salmon loaded with rich and aromatic crab stuffing…and that’s what you’re going to get. Our chefs fold together equal parts of the Dungeness and Deep Sea Red crab with goat cheese, cream cheese, minced shallots, fresh parsley, tarragon, thyme, chives, lemon zest, lemon juice, salt and white pepper. This dish is paired with a creamy herb risotto and frisee and then tossed with our house-made lemon vinaigrette prior to being placed atop the salmon.

Serves 4
 4 six oz pieces sockeye salmon
 1/2 pound dungeness crab meat
 1/4 cup goat cheese
 1/4 cup cream cheese
 1 tablespoon shallot, minced
 1 teaspoon each fresh parsley, tarragon, thyme, chives, minced
 zest and juice of 1 lemon
 salt and pepper to taste
 4 cups cooked risotto, cooked according to package instructions
 1 tablespoon parsley, chopped
 1 teaspoon each thyme, lemon zest
 Lemon Vinaigrette, recipe follows
 1 bunch frisee, torn
Lemon Vinaigrette
 Juice of one lemon
 1/2 teaspoon honey
 Salt to taste
 1/2 cup olive oil

Heat & Stuffing
1

Preheat oven to 400 degrees F. In a medium bowl combine crab meat, goat cheese, cream cheese, shallot, fresh herbs, zest and juice of lemon, salt and pepper. Stir to combine. Set aside. Cook risotto according to package instruction. Fold in parsley, thyme and lemon zest just before serving.

Vinaigrette & Salmon Prep
2

In a small jar or bowl combine all ingredients and shake or stir to combine. In a small bowl toss frisee and lemon vinaigrette. Set aside. Season each piece of salmon with a bit of olive oil, salt and pepper. Using a small, sharp knife make an “X” shape at a flat angle in center of each piece of salmon. Spread the “X” apart and place a large dollop of crab mixture in the pocket/slit. Place salmon pieces on a baking sheet sprayed with pan spray. Roast in oven 8-10 minutes. To serve place crab stuffed salmon on center of plate. Serve herb risotto and frisee alongside.

Ingredients

Serves 4
 4 six oz pieces sockeye salmon
 1/2 pound dungeness crab meat
 1/4 cup goat cheese
 1/4 cup cream cheese
 1 tablespoon shallot, minced
 1 teaspoon each fresh parsley, tarragon, thyme, chives, minced
 zest and juice of 1 lemon
 salt and pepper to taste
 4 cups cooked risotto, cooked according to package instructions
 1 tablespoon parsley, chopped
 1 teaspoon each thyme, lemon zest
 Lemon Vinaigrette, recipe follows
 1 bunch frisee, torn
Lemon Vinaigrette
 Juice of one lemon
 1/2 teaspoon honey
 Salt to taste
 1/2 cup olive oil

Directions

Heat & Stuffing
1

Preheat oven to 400 degrees F. In a medium bowl combine crab meat, goat cheese, cream cheese, shallot, fresh herbs, zest and juice of lemon, salt and pepper. Stir to combine. Set aside. Cook risotto according to package instruction. Fold in parsley, thyme and lemon zest just before serving.

Vinaigrette & Salmon Prep
2

In a small jar or bowl combine all ingredients and shake or stir to combine. In a small bowl toss frisee and lemon vinaigrette. Set aside. Season each piece of salmon with a bit of olive oil, salt and pepper. Using a small, sharp knife make an “X” shape at a flat angle in center of each piece of salmon. Spread the “X” apart and place a large dollop of crab mixture in the pocket/slit. Place salmon pieces on a baking sheet sprayed with pan spray. Roast in oven 8-10 minutes. To serve place crab stuffed salmon on center of plate. Serve herb risotto and frisee alongside.

Crab Stuffed Sockeye Salmon