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Stuffed Salmon with Crab, Shrimp & Brie




Source of Recipe


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List of Ingredients




2 Atlantic salmon fillets (about 6 ounces each) with skin on
2 ounces lump crab meat
2 ounces bay shrimp
2 ounces brie
2 teaspoons mayonnaise
Pinch of fresh dill
Salt and black pepper to taste
1 cup (or more if nedded) sauvignon blanc
1/2 teaspoon chopped shallots
1 tablespoon heavy whipping cream
1 teaspoon butter


Recipe



Preheat the oven to 400 degrees.

Rinse and pat the salmon dry. Cut a slit vertically down the center of the fillet, just to the skin. Do not cut through the skin.

In a small bowl mix together the crab meat, shrimp, brie, mayonnaise, dill, salt and black pepper.

Generously stuff the crab filling into the slit of the salmon and pack it nice and tight, mounding it on top.

Place the stuffed salmon in a pie plate or other sided baking dish. Add enough of the wine so it comes three-fourths of the way up the fillet. Place the fish in the oven and bake, uncovered, about 20 minutes or until the salmon is cooked to the desired doneness. Most of the wine should absorb into the fish, but there should be some pan juices remaining.

Remove the fish from the oven and place the fillet on serving plates; keep them warm.

If desired, transfer the pan juices to a small saucepan. Add the shallots and reduce the mixture by half. Whisk in the heavy whipping cream and butter to make a smooth sauce. Season with salt and pepper.