Age Group:
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Program Description
Event Details
https://youtu.be/pd6Ob7EAzmI
STUFFED SALMON WITH LUMP CRABMEAT, SPINACH AND ROASTED RED PEPPERS
By: Simply Creative Chef Rob Scott
Ingredients: Yields 2 servings
12 ounces salmon fillets (4 6oz fillets) with skin off, 4 ounces crabmeat, drained well
2 ounces cream cheese, softened, 1 large egg, whipped, 1 tablespoon mayonnaise
¼ cup baby spinach, 1 tablespoon roasted red peppers, diced, ½ cup mozzarella cheese, shredded
1 teaspoon old bay seasoning, ¼ teaspoon sea salt, to taste, 1/8 teaspoon black pepper, to taste
2 tablespoons panko bread crumbs
Directions:
· Preheat oven to 350 degrees F
· Cook spinach in a little bit of water till fully cooked, take off the heat and allow to cool
· When spinach is cool, squeeze out all of the water – excess water will make the stuffing loose
· In a mixing bowl add in the softened cream cheese, mayonnaise, egg, and the old bay seasoning
· Whip together until well blended
· Fold in the spinach, roasted peppers, shredded mozzarella, and drained crab meat
· Mix gently and if the mixture is too loose, you can add a little bread crumb to tighten it up
· Place salmon on a baking sheet and season with salt and pepper
· Portion stuffing out and place on top of salmon fillet and sprinkle with breadcrumbs on top
· Pour a little water on the baking dish to help keep the salmon moist while it is cooking
· Cook salmon at 350 degrees F for 18-22 minutes – the salmon should be done but not overcooked