Cajun Stuffed Salmon With Old Bay Butter SauceFrom keni 6 years ago
Salmon and Stuffing
- 2-2 1/2lbs salmon fillets shopping list
- 8oz fresh or frozen premium crab meat shopping list
- 6-8oz Andoullie or similar spicy, smoked, Cajun style sausage, diced shopping list
- 2 green onions, chopped shopping list
- 1 bell pepper, diced shopping list
- 6T butter, softened shopping list
- 1/4 cup breadcrumbs shopping list
- 1/4 cup fresh parsley, chopped shopping list
- 1T Cajun, Creole or blackening seasoning, divided shopping list
- 1T Old Bay Seasoning, divided shopping list
- salt and pepper shopping list
- 2T olive oil, divided shopping list
- 1 lemon(half used here, half used below) shopping list
- butter-sauce.html">Cajun Stuffed Salmon With Old Bay Butter Sauce shopping list
- 3T clam juice or crab water(can sub fish stock or veggie or chicken stock, but dilute 1:1 with water, if you use a stock) shopping list
- 6T unsalted butter, cold, cut into 1/2T pieces(no subs) shopping list
- 1T Old Bay Seasoning shopping list
- 1 small shallot, minced shopping list
- 2T fresh parsley, chopped shopping list
How to make it
- Combine crab meat, sausage, green onions, bell pepper, butter, breadcrumbs, parsley and half of the Old Bay and Cajun seasoning, in medium bowl. See Photo
- With a sharp knife, cut a pocket in each salmon fillet to at least 3/4 through and to within about 1/4-1/2 inch on each side.
- Fill each pocket with stuffing mixture.
- Pour 1T oil onto baking pan(I use cast iron) and carefully place salmon fillets on pan.
- Drizzle with remaining olive oil, juice from 1/2 a lemon and sprinkle with remaining Old Bay and Cajun seasoning. See Photo
- Bake at 400 for about 17-22 minutes, until salmon just flakes nicely See Photo
- Heat liquid of choice in small sauce pan to a simmer, then immediately lower heat to low. Have butter ready to add.
- Add butter pieces one at a time, whisking constantly, only adding next pat of butter when previous is fully melted and incorporated.
- Sauce should never separate, it should remain a constant consistency, only getting thicker.
- Once all butter is added and melted, add lemon juice, parsley, shallot and Old Bay and whisk together.
- Serve sauce over each salmon fillet