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If you're looking to dazzle your family and friends this holiday season, this recipe is a must. First of all, salmon roasts are way easier than they seem. It's just a matter of opening up the fillet with a few cuts, stuffing it with whatever filling you like, rolling it back up, and baking it until finished. In this case, we highly recommend using our crab cake filling. It's perfect for this and makes for a showstopping holiday centerpiece. 

 

For this you could use any crab you like including Dungeness, Bristol Bay King, or any of our prepared Meribelle crab meat. 

 

Crab Cake Stuffed Salmon Roast

Serves 6-12

 

INGREDIENTS:

  • 1 3lb side of salmon, skin and pin bones removed
  • 2lbs crab meat
  • 1 egg
  • 2 Tbsp mayonnaise
  • ½ tsp Dijon mustard
  • 1 pinch cayenne pepper
  • 1 dash Tabasco sauce
  • 1 tsp fresh ground black pepper
  • ½ tsp salt
  • 1 Tbsp fresh parsley, minced
  • ½ cup Panko bread crumbs
  • Olive oil
  • Salt & Pepper

DIRECTIONS:

  1. Whisk egg, mayonnaise, mustard, cayenne, Tabasco, salt and pepper in a large bowl until smooth and creamy. Add crab meat, parsley and breadcrumbs. Gently toss mixture until well combined. Season with salt and pepper and refigerate until needed.
  2. With a knife remove the tail portion of the salmon fillet and approximately 1" off the collar portion to create a somewhat uniform rectangle. Butterfly the salmon by slicing the fillet lengthwise in half, but do not cut all the way through. Fold open the fillet like a book and repeat for each side until the fillet is approximately 1/2" thick and rectangular. Slice the tail and collar scraps into strips and tuck them into any low spots of the fillet. (SEE VIDEO BELOW FOR DEMONSTRATION)
  3. Spread your crab cake filling evenly across the fillet, leaving approximately 1/2" open around the edges.
  4. Roll the fillet and secure it into place using butchers twin.
  5. Place onto a well oiled baking sheet. Drizzle with olive oil and season the roast with salt and pepper and put into a pre-heated 425 degree oven. Cook for approximately 35-45 minutes, or until internatl temperature reaches 145 degrees.
  6. Remove the butchers twine, slice into approximately 1" rounds, and serve. 
 

[VIDEO] Crab Cake Stuffed Salmon Roast

 

 

 

 

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