Jennie@ifish
09-05-2004, 08:48 AM
Fillet of Salmon with Dungeness Crab
4 6 to 7 oz Salmon fillets
1/2 cup dry white wine
1 Tablespoon dried thyme leaves
6 oz Dungeness crab meat
3 oz chive cream cheese at room temperature
6 Tablespoons freshly squeezed lemon juice
Lemon pepper to taste
Preheat oven to 425 degrees. Carefully split each salmon fillet lengthwise to form a pocket for the stuffing. In a shallow baking dish,
combine wine and thyme. Add fillets and marinate in refrigerator for two hours.
In a mixing bowl, combine crab meat and chive cream cheese until well blended. Divide mixture among the four fillet pockets.
Place fillets in lightly buttered baking dish. Drizzle lemon juice over each fillet and sprinkle liberally with lemon pepper. Bake 20
minutes or until salmon is cooked to desired doneness.
Makes 4 servings.
4 6 to 7 oz Salmon fillets
1/2 cup dry white wine
1 Tablespoon dried thyme leaves
6 oz Dungeness crab meat
3 oz chive cream cheese at room temperature
6 Tablespoons freshly squeezed lemon juice
Lemon pepper to taste
Preheat oven to 425 degrees. Carefully split each salmon fillet lengthwise to form a pocket for the stuffing. In a shallow baking dish,
combine wine and thyme. Add fillets and marinate in refrigerator for two hours.
In a mixing bowl, combine crab meat and chive cream cheese until well blended. Divide mixture among the four fillet pockets.
Place fillets in lightly buttered baking dish. Drizzle lemon juice over each fillet and sprinkle liberally with lemon pepper. Bake 20
minutes or until salmon is cooked to desired doneness.
Makes 4 servings.