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Healthy Salmon Stuffed with Crabmeat, Served with Baked Potatoes and Cheese
Served with prawns, tomatoes and baked potatoes
This unusual recipe features beautiful pink salmon from Tasmania, and although it looks professional, 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 salmon.
I have accompanied it with slow baked potatoes in their jackets, topped with melted cheese, plus a few prawns.
: 10 minutes
: 15 minutes
: 6 servings
225 g tin crabmeat
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.
Scoop out the flesh leaving some at the edge
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.
Bake till cheese is melted
If the salmon has a "tail" -that is, a long thin piece at one end, cut this off as it will overcook.
Cut the very thin piece off salmon
Cut a slit lengthwise ¾ of the way through each salmon fillet.
Cut as far to the edge as possible without cutting edges
In a medium bowl, combine the melted butter, breadcrumbs, parsley, garlic and onion powder, salt and pepper, and mix.
Mix these ingredients together
Next add the crabmeat and mix well.
This mixture is now ready to go in the salmon
Divide the stuffing eventy into each slitted salmon fillet, and place on the baking tray.
Make sure you push the filling into corners and back
Bake in the preheated oven for 15 to 20 minutes or until the fish flakes easily.
Do not overcook as salmon is nicer slightly undercooked
Take out of the oven and serve.
A salad would also go well with this meal
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It is, janef -fresh crab would be nicer or even crayfish!
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