Chef Kendric
Stuffed Salmon!!
Cook time: 45 mins
Ingredients
Salmon
• 4 skinless alaskan salmon fillets
• Cajun Seasoning
• 2 Tablespoons lemon juice
• 2 Tablespoons olive oil
• 1 Tablespoon salted butter
• 1 Tablespoon of Garlic Power
Filling:
• 3 cups of Lump Crab Meat
• 2 cups cream cheese at room temp
• 2 cups of bread Crumbs
• 2 cups of fresh chopped spinach
• 2 Tablespoons minced garlic
• Salt and pepper, to taste
Instructions
• Place each salmon fillet on a flat surface. When cutting pockets in your salmon, make sure you cut them right in the center of each fillet so both top and bottom sections are the same thickness. Cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.
• Mix the lump crab, spinach, cream cheese, bread crumbs and garlic.
Season with salt and pepper. Stuff Lump crab mixture into salmon.
Season both sides of each salmon.
• with Chef Kendric's Cajun Seasoning, salt, pepper, 1 tablespoon olive oil and lemon juice.
• Pan fry, you may need to use the end of a wooden spoon or spatula to help push the salmon onto your spatula. Use a wooden spoon Also to support the tops of the salmon while flipping.
• Once flipped, you can cover the pan with a lid to ensure it cooks through evenly for a couple of minutes.
• Use up any remaining cream cheese mixture by turning it into a creamy sauce Alternatively, you can save the reserved mixture to serve as a dip later.
Simply refrigerate it up to 3 days OR freeze up to 2 ½ months in a plastic container.
• Squeeze excess liquid out of the spinach discard liquid. In a medium-sized bowl.
For Stove Top:
• Heat butter and remaining oil in a skillet (or non-stick pan) over medium-high heat. Add the salmon and fry until golden (about 5 to 6 minutes). Carefully flip and allow to cook on the other side until golden and cooked through (another 5-6 minutes, depending on the size of your fillets).
Optional: cover with a lid and continue cooking for a further 3 minutes, if necessary, until cooked through.
• Transfer to a warm plate.
For Oven Baked Salmon:
• Preheat oven to 350°F (175° C). Place stuffed salmon fillets in a shallow lightly greased baking pan. Bake for 12-14 minutes or until salmon is cooked through center and flakes easily with fork.
• Pour pan juices out into a skillet or frying pan. Add Chef Kendric's Garlic Butter Sauce and saute until garlic is fragrant (about 60 seconds). Remove and serve with the salmon.