SALMON FILLED WITH CRABMEAT
This unusual recipe features beautiful pink salmon from Tasmania, and although it looks professional, it is surprisingly easy and quick to make.
I normally buy the skin free salmon however bought one of the pieces this time with skin, and found this one was easier to fill, so would recommend this cheaper cut of salmon.
I have accompanied it with slow baked potatoes in their jackets, topped with melted cheese, plus a few prawns.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 6 servings
225 g tin crab-meat
6 x 170 g salmon fillets
½ cup breadcrumbs
½ tsp onion powder
¼ tsp garlic powder
1 tsp chopped fresh parsley
¼ cup butter, melted
Preheat the oven to 170°C, and coat a baking dish with baking paper or oil spray.
Wash your unpeeled potatoes, wrap in foil and bake in the oven for almost an hour. I cooked the salmon in with the potatoes.
When potatoes are tender, scoop out the flesh.
Mash the potatoes, add some salt, pepper and a bit of milk, and put this back in the potato. Then add grated cheese on top and bake for another few minutes till the cheese melts.
If the salmon has a "tail" -that is, a long thin piece at one end, cut this off as it will overcook.
Cut a slit lengthwise ¾ of the way through each salmon fillet.
In a medium bowl, combine the melted butter, breadcrumbs, parsley, garlic and onion powder, salt and pepper, and mix.
Next add the crab-meat and mix well.
Divide the stuffing evenly into each slotted salmon fillet, and place them on the baking tray.
Bake in the preheated oven for 15 to 20 minutes or until the fish flakes easily.
Take out of the oven and serve with the baked potatoes.