Salmon Stuffed With Crabmeat, Cranberries, Orange & Jalapeños
Salmon stuffed with crabmeat, herbs and spices, along with cranberries and Jalapeños to give it a spicy kick makes this the perfect festive center piece for any holiday table. This recipe is easy to make and can be prepared in advance.
Equipment
- Large baking tray
- Sharp knife
Ingredients
- 1 3-4 lb large salmon filet, skin on scales removed. or skin off, with a pocket cut for stuffing. Atlantic salmon is best for this recipe
Crabmeat Stuffing
- 12 oz crabmeat picked over
- 1 jalapeno finely minced
- 1 medium onion chopped
- 1 tbsp garlic minced
- 1 tbsp parsley flat leaf chopped
- 1 large zest orange
- 1 tbsp fresh squeezed lime juice
- 1/2 cup dried cranberries
- 1/2 cup panko breadcrumbs
- 4-6 oz cream cheese room temperature
- 1 tsp Italian herbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp thyme
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp mushroom seasoning optional
- 1 tbsp cooking oil or butter
Glaze
- 1 tbsp vegetarian oyster sauce
- 1 tbsp honey
Instructions
- Over medium heat add oil to a pan and sauté onions for 1 minute. Add garlic and a pinch of salt and continue sautéing until onions are almost translucent.
- Add jalapeños, onion and garlic powder, thyme, herbs, a pinch of black pepper and mushroom seasoning if using. Sauté for 1 minute. Remove from heat and put sautéed onion mix into a large bowl and allow to cool completely.
- Mix glaze and set aside.
- Preheat oven to 400°F and place the rack in the top position.
- Into the bowl with cool sautéed onion mix, add crabmeat, parsley, orange zest, cranberries, lime juice, cream cheese. Add 1/2 the remaining salt and pepper, leaving the rest to season the out side of the salmon. Mix well. Add panko and mix well. Set aside
- Rub the remaining salt and pepper all over the salmon. Place on the baking tray and fill the pocket with the crabmeat stuffing. To prevent the salmon from bursting while cooking, do not overfill or pack the stuffing in too tightly.
- Place the salmon with stuffing into preheated oven. Bake uncovered for 20-30 minutes depending on size and thickness, turning the tray 1/2 way through cooking time. Remove from oven and cover loosely with foil.
- Turn broiler or grill to high. Allow to heat up. Remove foil, but do not discard.
- Generously brush prepared glaze all over the salmon. Place under the hot broiler for 2 minutes. Watch closely as it can go from golden to burnt in seconds.
- Remove from broiler and cover loosely with foil and allow to rest for 5 minutes.
- Garnish with dried or fresh cranberries and a little chopped parsley if desired. With a sharp knife slice into desired portions and serve.
Notes
Umm, this recipe was meant to have baby spinach…I about fainted when I went to my perishable pantry (refrigerator) and I didn’t even have a leaf of kale, never mind spinach, so I made it without it. And you know what? I like it better this way! You can use this crabmeat stuffing for other fish too. Trout, dover sole, flounder, bass etc.
To prevent the salmon from bursting while cooking, do not overfill or pack the stuffing in too tightly.
Nutrition
Serving: 8gCalories: 160kcalCarbohydrates: 15gProtein: 10gFat: 7gSaturated Fat: 3gCholesterol: 34mgSodium: 783mgPotassium: 138mgFiber: 1gSugar: 9gVitamin A: 268IUVitamin C: 10mgCalcium: 52mgIron: 1mg
Tried this recipe?Let us know how it was!
