Recipe courtesy of Oyster Creek Inn Restaurant and Boat Bar

Stuffed Salmon with Balsamic Butter Sauce

  • Level: Intermediate
  • Total: 50 min
  • Active: 45 min
  • Yield: 4 servings
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Ingredients

Crab Cake Mix:

1 pound jumbo lump crab meat

1 tablespoon mayonnaise 

1 teaspoon fresh lemon juice 

1 teaspoon dry mustard 

1 teaspoon seafood seasoning, such as Old Bay 

1 teaspoon Worcestershire sauce 

Salmon:

1 pound skinless Atlantic salmon or wild salmon fillet, cut into 4 pieces

1/4 pound Brie cheese, sliced 

Asparagus and Sauce:

Salt and freshly ground pepper

1 bunch asparagus, trimmed

Salt and pepper

1 1/4 cups balsamic vinegar 

1 1/2 tablespoons minced shallots 

1 stick (8 tablespoons) salted butter, cut into 4 pieces

1 tablespoon olive oil

Wild rice, for serving

Directions

  1. For the crab cake mix: Gently mix the crab meat with the mayonnaise, lemon juice, mustard, seafood seasoning and Worcestershire sauce in a large bowl. Form four 4-ounce crab cakes.
  2. Preheat the oven to 475 degrees F.
  3. For the salmon: Make a small vertical pocket in each piece of salmon. Place a slice of Brie on the bottom of the pocket, top with 1 crab cake and another slice of Brie.
  4. Place the salmon in a large baking dish and add enough water to reach one-quarter of the way up the side of the salmon. Bake until pale and cooked through, 12 to 15 minutes.
  5. For the asparagus and sauce: Bring a large pot of salted water to a boil. Cook the asparagus just until crisp tender and bright green. Drain and plunge into an ice bath to stop the cooking.
  6. Put the vinegar and shallots in a saute pan and cook over medium heat until vigorously bubbling and reduced by three-quarters, about 2 minutes. Add a pinch salt and pepper, reduce the heat to low and slowly stir in the butter. If the sauce is too thin, continue to simmer over very low heat until desired thickness.
  7. In a second saute pan, heat the oil over medium-high heat until hot. Add the asparagus, season with salt and pepper and cook until warmed through. (The asparagus is already cooked so don't saute it too long.)
  8. Serve the salmon and asparagus over wild rice. Spoon over the sauce. 
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