Description
Deliciously rich and elegant Crab and Shrimp Stuffed Salmon features tender salmon filets filled with a creamy mixture of Dungeness crab, bay shrimp, and brie cheese. Baked to perfection and served with a luscious lemon butter wine sauce, this dish is perfect for impressing guests or a special dinner.
Ingredients
Scale
For the Stuffed Salmon
- 4 salmon filets (about 5 ounces each)
- 4 ounces Dungeness crab meat
- 4 ounces bay shrimp
- 4 ounces brie, cut into 1/2-inch cubes
- 2 tablespoons mayonnaise
- 2 teaspoons fresh dill, chopped
- Pinch of salt and pepper
For the Lemon Butter Wine Sauce
- 4 ounces white wine
- 1 tablespoon freshly squeezed lemon juice
- 6 whole black peppercorns
- 1 shallot, minced
- 3/4 cup heavy cream
- 4 ounces cold butter, cut into pieces
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly butter an 8×10-inch baking dish to prevent sticking and add flavor.
- Make Stuffing Mixture: In a mixing bowl, gently combine the Dungeness crab meat, bay shrimp, cubed brie, mayonnaise, chopped dill, salt, and pepper until evenly blended without breaking down the seafood pieces.
- Stuff the Salmon: Cut a slit along the top of each salmon filet to create a pocket. Divide the stuffing mixture evenly, placing it mostly on top and slightly inside the pockets of the four filets. Place the stuffed salmon in the prepared buttered baking dish.
- Bake Salmon: Bake the salmon in the preheated oven for 10 to 12 minutes or until the internal temperature reaches 135°F, indicating a moist and perfectly cooked center.
- Prepare the Sauce: While salmon bakes, combine white wine, lemon juice, black peppercorns, and minced shallot in a non-corrosive saucepan. Cook over medium heat, reducing the mixture to about 2 tablespoons with a syrup-like consistency, which takes approximately 5 minutes.
- Add Cream and Reduce: Add heavy cream to the reduced wine mixture and continue cooking until it thickens and reduces to about 4 tablespoons, forming a syrupy texture, about another 5 minutes. Remove the pan from heat.
- Incorporate Butter: Gradually whisk in cold butter, two ounces at a time, stirring constantly and allowing each addition to melt fully before adding the next, creating a smooth, emulsified sauce.
- Serve: Remove the salmon from the oven once done and serve immediately, spooning the warm lemon butter wine sauce generously over the salmon filets.
Notes
- Monitor the internal temperature of the salmon closely to avoid overcooking; 135°F yields moist flaky fish.
- Use fresh crab and shrimp for the best flavor and texture in the stuffing.
- Ensure the butter is cold when adding to the sauce for proper emulsification and a silky texture.
- The sauce can be prepared just before the salmon finishes baking to keep it warm and fresh.
- Feel free to substitute Dungeness crab with other sweet crab varieties if unavailable.
