Description
After eating this at a restaurant in Blowing Rock, North Carolina, I was surprised that the chef was willing to give me the recipe. My favorite way of preparing salmon. A suitable meal for special company. Excellent with Pinot Grigio – our favorite is Ecco Domani®. We usually serve it with baked rice with pine nuts.
Ingredients
- 4 (6 ounce) thick salmon fillets
- 1 (6 ounce) can lump crabmeat, divided
- 4 slices smoked Gouda cheese
- ¼ cup butter, melted
- 2 lemons, juiced – divided
- 1 (8 ounce) carton sour cream
- 1 tablespoon finely chopped fresh dill
- 1 (2 ounce) jar capers in brine, drained
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Trim the salmon fillets
- if necessary
- to remove thin portion; with a very sharp knife
- cut the fillets horizontally through the center but leave one end uncut so the fillet opens like a book. Place 1/4 of the lump crabmeat onto each opened fillet
- and top crab with a slice of smoked Gouda; close the fillets. Place each fillet into a single-serving baking dish. Mix the melted butter and juice of 1 lemon in a small bowl
- and drizzle the lemon butter over all the salmon fillets.
- Bake in the preheated oven until the salmon is opaque and flakes easily
- 30 minutes or as needed.
- In a bowl
- mix the juice of the 2nd lemon with sour cream and dill; spoon sour cream mixture over each baked fillet
- and sprinkle liberally with capers. Serve immediately.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4