INGREDIENTS:
- ½ tablespoon canola oil
- 2 scallions, green and white parts sliced
- 3 white mushrooms, sliced
- ½ cup spinach, measured then chopped
- ½ cup lump crabmeat
- ½ cup cream cheese, at room temperature
- 3 teaspoons lemon juice
- ½ teaspoon celery salt
- Two 4-ounce salmon fillets
- Salt and pepper
INSTRUCTIONS:
- Preheat the oven to 350 ° F. Line a baking sheet with foil.
- Heat the canola oil in a medium sauté pan or skillet over medium-high heat. Add the scallions and mushrooms and cook until softened, about 5 minutes. Add the spinach and cook until the spinach has wilted, about 2 minutes. Remove from the heat and let cool. Once cool, squeeze the vegetables to remove any remaining liquid.
- Combine the cooked veggies, crabmeat, cream cheese, lemon juice, and celery salt in a small bowl.
- Place the salmon fillets on the prepared baking sheet and season with salt and pepper. Make a small incision lengthwise along each fillet, but do not slice all the way through.
- Divide the crabmeat mixture in half and stuff into the incisions, and pile additional stuffing on top of the fillet.
- Bake for 18 to 20 minutes, until the stuffing just begins to brown.
Here are a few variations of the stuffed salmon recipe:
- Spinach and Feta Stuffed Salmon:
- Replace the cream cheese with crumbled feta cheese.
- Use fresh spinach leaves instead of chopped spinach.
- Add some minced garlic to the vegetable mixture for extra flavor.
- Crab and Shrimp Stuffed Salmon:
- Combine both lump crabmeat and chopped cooked shrimp in the stuffing.
- Add a teaspoon of Old Bay seasoning to the vegetable mixture for a seafood kick.
- Garnish with chopped fresh parsley before serving.
- Mediterranean Stuffed Salmon:
- Use a Mediterranean-inspired stuffing with diced tomatoes, Kalamata olives, minced red onion, and crumbled feta cheese.
- Season the stuffing with oregano, lemon zest, and a drizzle of olive oil.
- Serve with a side of lemon-dill yogurt sauce for a refreshing touch.
- Creamy Spinach and Artichoke Stuffed Salmon:
- Make a creamy spinach and artichoke dip by combining chopped spinach, artichoke hearts, cream cheese, garlic, and grated Parmesan.
- Stuff the salmon with this creamy mixture and bake as usual.
- Serve with extra dip on the side for dipping.
- Cajun Stuffed Salmon:
- Add some Cajun flair by seasoning the stuffing with Cajun seasoning, diced bell peppers, and minced celery.
- Use a combination of lump crabmeat and diced andouille sausage for a spicy twist.
- Serve with a spicy remoulade sauce for a bold flavor profile.
- Sun-Dried Tomato and Pesto Stuffed Salmon:
- Mix chopped sun-dried tomatoes and prepared basil pesto into the stuffing.
- Spread a thin layer of pesto on top of the salmon before baking.
- Garnish with fresh basil leaves and a sprinkle of grated Parmesan after baking.
- Brie and Cranberry Stuffed Salmon:
- Stuff the salmon with slices of creamy Brie cheese and a spoonful of cranberry sauce.
- A touch of fresh thyme in the stuffing complements the flavors.
- Drizzle a balsamic reduction over the baked salmon for a sweet and tangy finish.
- Greek-Inspired Stuffed Salmon:
- Use a filling of diced cucumber, cherry tomatoes, Kalamata olives, red onion, and crumbled feta cheese.
- Season the stuffing with lemon juice, oregano, and a drizzle of olive oil.
- Serve with a side of tzatziki sauce for a Mediterranean twist.
