Name: Spinach and Crab Stuffed Salmon with Lemon Cream Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Seafood
Ingredients: 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; 1 garlic clove, minced; 1 lemon (for juice and zest); 1/2 cup heavy cream; Salt and pepper to taste; Olive oil

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Spinach and Crab Stuffed Salmon with Lemon Cream Sauce is a delightful dish that combines the rich flavors of crab and cream cheese with the healthy goodness of spinach. This recipe results in a restaurant-quality meal that you can easily prepare at home. It’s perfect for special occasions or to impress family and friends with your cooking skills.

Why Make This Recipe

This recipe is not just about taste; it’s also about nutrition. Salmon is packed with omega-3 fatty acids, which are good for your heart. The addition of spinach provides essential vitamins and minerals, and crab meat adds a touch of luxury to the dish. With the zesty lemon cream sauce, this meal is both refreshing and satisfying, making it a great choice for a healthy dinner that doesn’t skimp on flavor.

How to Make Spinach and Crab Stuffed Salmon

Ingredients:

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
1 garlic clove, minced
1 lemon (for juice and zest)
1/2 cup heavy cream
Salt and pepper to taste
Olive oil

Directions:

Preheat the oven to 375°F (190°C).
In a bowl, combine cream cheese, crab meat, spinach, mozzarella, minced garlic, salt, and pepper.
Make a pocket in each salmon fillet and stuff with the crab mixture.
Place stuffed salmon in a greased baking dish. Drizzle with olive oil and season with additional salt and pepper.
Bake in the preheated oven for 20-25 minutes.
To make the sauce, combine heavy cream, lemon juice, and zest in a saucepan over medium heat and simmer until slightly thickened.
Serve the salmon with the lemon cream sauce drizzled on top.

How to Serve Spinach and Crab Stuffed Salmon

Serve the stuffed salmon on a plate, drizzled with the lemon cream sauce. You can add a side of steamed vegetables or a fresh salad to make your meal complete. This dish pairs wonderfully with a light white wine or sparkling water for a refreshing touch.

How to Store Spinach and Crab Stuffed Salmon

If you have leftovers, let the stuffed salmon cool down completely. Store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the salmon in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

Tips to Make Spinach and Crab Stuffed Salmon

Make sure to remove the skin from the salmon fillets for easy stuffing.
Use fresh crab meat for best flavor, but canned crab meat works as an alternative too.
Don’t overcook the salmon; it should be tender and flaky but still moist.

Variation

You can add herbs like dill or parsley to the stuffing mixture for extra flavor. For a spicy kick, consider adding a pinch of red pepper flakes or some chopped jalapeños.

FAQs

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

2. What can I substitute for crab meat?
You can substitute crab with cooked shrimp or use a mix of vegetables like mushrooms and bell peppers for a vegetarian option.

3. Is the lemon cream sauce necessary?
While the sauce adds delicious flavor, the stuffed salmon can also be enjoyed without it or with a drizzle of olive oil and lemon juice instead.