Spinach and Crab Stuffed Salmon with Lemon Cream Sauce 🍋
Ingredients:
1/2 cup heavy cream
2 cloves garlic, minced
1 teaspoon lemon zest
4 salmon fillets, skin removed
4 oz (115 g) cream cheese, softened
1/2 cup cooked crab meat
1/2 cup fresh spinach, chopped
1/4 cup shredded mozzarella cheese
Salt and pepper, to taste
1 tablespoon olive oil (for searing)
2 tablespoons unsalted butter
2 tablespoons freshly squeezed lemon juice
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
Prepare the Stuffing:
In a medium bowl, mix together the softened cream cheese, cooked crab meat, chopped spinach, and shredded mozzarella cheese. Season with a pinch of salt and pepper. Set aside.
Prepare the Salmon:
Using a sharp knife, carefully cut a slit in the side of each salmon fillet to create a pocket (without cutting all the way through).
Stuff each salmon fillet with the spinach and crab mixture, using your hands or a spoon to fill the pocket evenly.
Cook the Salmon:
Heat the olive oil in a large skillet over medium heat. Once hot, carefully place the stuffed salmon fillets in the pan. Cook for about 4-5 minutes per side, until the salmon is cooked through and golden on the outside. Transfer the salmon to a plate and keep warm.
Make the Lemon Cream Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the lemon juice and zest, and let the mixture simmer for a minute.
Pour in the heavy cream and continue to simmer, stirring occasionally, for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Serve:
Drizzle the lemon cream sauce over the stuffed salmon fillets. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
Prep Time: 15 minutes | Cooking Time: 15 minutes
Servings: 4