Wednesday, July 2, 2014

Salmon with Crabmeat filling

Salmon is good for health - full of those Omega-3's so crucial for a balanced diet. I never liked it before till I tried it in this recipe. Was meeting my childhood friend at a Mexican restaurant in DC and chanced upon this preparation. Had to try it and it resulted in a creamy salmon with mild flavors. Hope you like it as well.

  • 1/2 Can Phillips Crabmeat (~1/2 lb)
  • 1/2 Medium Onion, chopped
  • 4-5 Pods of Garlic
  • 1 teaspoon Chopped fresh Coriander leaves
  • 1/4 cup (1/2 stick) butter, melted
  • 1 long Salmon fillet, deskined
  1. Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
  2. In a skillet, warm 1 tsp Canola oil with 1/8 cup butter. Add chopped onion and stir till half-cooked. Add garlic followed by the Crabmeat and coriander leaves. Add salt. Cook for about 5 mins. 
  3. Fold the Salmon fillets to hold the cooked crab meat in it.
  4. Brush butter on top while leaving a small piece underneath it as well as on the top.
  5. Bake 10 to 15 minutes, or until fish flakes easily. Broil for 1 min on low each side after the baking.
  6. Garnish with chopped Coriander. Extra salt and pepper can be tossed.


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