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Crab-Stuffed Salmon
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Crab-Stuffed Salmon

45 minPorcje: 2Nutri-Score C€€€
od @melissajorealrecipes40 importówugotowano 0 razy
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Składniki

2 osoby
  • salmon fillets (thick center-cut fillets, slit in the middle to form a pocket)Ryby2 kawałki
  • crab meat (drained)Ryby200 g
  • cream cheese (softened)Nabiał100 g
  • pecorino Romano (grated)Nabiał40 g
  • Ritz crackers (crushed (half a sleeve))Piekarnia60 g
  • garlic (minced)Warzywa i owoce2 kawałki
  • fresh parsley (chopped)Warzywa i owoce10 g
  • green onion (chopped)Warzywa i owoce2 kawałki
  • lemon (zested and juiced, divided in half)Warzywa i owoce1 kawałek
  • paprika (a little)Przyprawy2 g
  • Sazón seasoning (half a packet)Przyprawy6 g
  • Tony's Creole seasoningPrzyprawy3 g
  • cracked black pepperPrzyprawy2 g
  • onion powderPrzyprawy2 g
  • garlic powderPrzyprawy2 g
  • olive oil (for drizzling)Spiżarnia15 ml

na porcję

Wartości odżywcze

525kcal

Węglowodany
23 g
Białko
39 g
Tłuszcz
31 g
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Przybory

  • Miska
  • Naczynie żaroodporne
  • Piekarnik
  • Tarka

krok po kroku

Przygotowanie

  1. Make the crab stuffing

    • In a bowl, combine the cream cheese, pecorino Romano, drained crab meat, crushed Ritz crackers, minced garlic, chopped parsley, chopped green onion, lemon zest, paprika, Sazón and Creole seasoning.
    • Season with cracked black pepper, onion powder and garlic powder, then work everything together until evenly mixed.
    Krok 1

  2. Stuff the salmon

    • Squeeze a little lemon juice over the salmon fillets.
    • Open the pocket in each fillet and stuff the crab mixture right into the middle.
    Krok 2

  3. Finish and bake

    • Squeeze the juice of the other lemon half over the stuffed salmon and top with parsley, green onion and black pepper.
    • Drizzle with olive oil and bake at 200 °C until the salmon is cooked through and the filling is golden.
    Krok 3

  4. Serve

    • Fluff the filling with a fork and serve the salmon hot.
    Krok 4
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