Spinach and Crab Stuffed Salmon with Lemon Cream Sauce

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Spinach and Crab Stuffed Salmon with Lemon Cream Sauce

Introduction

If you’re looking to impress at your next dinner, this Spinach and Crab Stuffed Salmon with Lemon Cream Sauce is a wonderful choice. It’s elegant enough for special occasions yet easy enough for a weeknight meal. The combination of fresh spinach, crab, and a zesty lemon sauce makes for a delightful dish that your family will love!

Why Make This Recipe

This recipe is a great way to enjoy a healthy meal while also treating yourself to something delicious. The salmon is packed with protein and omega-3 fatty acids, and when you add the spinach and crab, you’ve got a dish that’s not only tasty but also nutritious. Plus, the creamy lemon sauce adds a bright and fresh finishing touch that brings everything together beautifully.

How to Make Spinach and Crab Stuffed Salmon with Lemon Cream Sauce

Ingredients:

  • 2 salmon fillets (6 oz each), sliced to form a pocket
  • 1/2 cup fresh spinach, chopped
  • 1/4 cup crab meat (imitation or fresh)
  • 2 tablespoons cream cheese, softened
  • 1 garlic clove, minced
  • Salt and black pepper to taste
  • 2 tablespoons unsalted butter
  • 1 garlic clove, minced
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste

Directions:

  1. Preheat your oven to 375°F (190°C).
  2. Make the stuffing: In a bowl, mix together the chopped spinach, crab meat, cream cheese, minced garlic, salt, and pepper until well combined.
  3. Stuff the salmon: Carefully fill the pockets in the salmon fillets with the spinach and crab mixture. Use toothpicks to secure them if needed.
  4. Sear and bake: Heat a skillet over medium heat and drizzle with olive oil. Sear the salmon for about 2 minutes per side, then transfer the skillet to the oven and bake for 10-12 minutes, until fully cooked.
  5. Prepare the lemon cream sauce: In a saucepan, melt butter over medium heat. Add the minced garlic and sauté for 1 minute. Stir in the heavy cream, Dijon mustard, lemon zest, lemon juice, salt, and pepper. Let it simmer for 2-3 minutes until it thickens slightly.
  6. Serve: Plate the salmon and drizzle it generously with the lemon cream sauce.

How to Serve Spinach and Crab Stuffed Salmon with Lemon Cream Sauce

Serve this salmon dish hot, and pair it with rice or a fresh green salad for a complete meal. The lemon cream sauce adds a lovely touch, so drizzle it generously over each serving.

How to Store Spinach and Crab Stuffed Salmon with Lemon Cream Sauce

If you have leftovers, let the salmon cool completely, then place it in an airtight container. It can be stored in the refrigerator for up to 2 days. Just reheat in the oven or microwave before serving.

Tips to Make Spinach and Crab Stuffed Salmon with Lemon Cream Sauce

  • Make sure to not overcook the salmon; it should be just cooked through and flaky.
  • Feel free to adjust the seasonings to taste. Adding a splash of hot sauce can give it an extra kick!
  • Using fresh crab meat is great, but imitation crab works perfectly too.

Variation

You can add other vegetables to the stuffing, like mushrooms or bell peppers, to change the flavor profile. Additionally, try using different types of fish if you prefer.

FAQs

1. Can I use frozen salmon for this recipe?
Yes, you can! Just make sure to thaw it completely before you start cooking.

2. Can I make this recipe ahead of time?
Yes! You can prepare the stuffing and stuff the salmon, then cover and refrigerate it until you’re ready to cook.

3. What can I serve with this salmon dish?
This salmon pairs well with a light salad, roasted vegetables, or even a side of mashed potatoes for a more filling meal.

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