Stuffed Salmon … “packed” with flavor and protein!
I am so excited about this recipe! Almost as excited as I am about finally having a grocery store within a 10-mile radius. Yes, don’t even get me started… it was torture while ours was closed down.
If you have read my blog posts before, you know that I preach about getting enough protein. Because it only has 4 kcal/gram (Note: Fat has 9 kcal/gram), you can fill up faster without consuming excess calories.
Seafood is a great source of protein, but can be boring (and blah) when served alone. This crab stuffed salmon is packed with flavor, and super easy to make, too!
Whether you’re sticking to fish on Fridays for Lent, or just want to eat healthier, you’re going to love this one!
When grocery shopping, I always shop the perimeter. It’s easy! Just start with produce and make your way around to the seafood, meat, and dairy sections.
While shopping for seafood, I saw store-prepared stuffed salmon. It was stuffed with a spinach-artichoke mixture and wasn’t dairy-free or gluten-free, so I didn’t purchase it. But then I thought, “Hey, I can make that myself!” So I grabbed some imitation crab, a couple of salmon filets, and figured I would have everything else in my fridge!
What You’ll Need
I’m not sure if I should be offended or not, because my husband thought this was so good that he couldn’t believe it wasn’t store-bought. Here’s what you’ll need to make this gourmet recipe at home.
- Food Processor (I use a Cuisinart 7-Cup Processor, but how cute is this Pink Mini for only $32 on Amazon Prime?!)
- Baking Sheet lined with foil
- Sharp Knife
Salmon, 2-5 oz. filets
Imitation Crab Meat, 1 cup
Goat Cheese, 1/4 cup *
Green Onions, 1/4 cup
Vegenaise or Other Mayo Alternative (Olive Oil Mayo, Just Mayo, etc.), 3 tbsp.
Honey Mustard, 1 tbsp.
Lemon Juice, 1/2 lemon
Jalapeño, 2 sliced
Minced Garlic, 1 tsp.
Seasoning: Salt, Pepper, Dried Thyme (1/4 tsp. each or to taste)
*Note that goat cheese is a great alternative to cow’s milk for people who are lactose-intolerant.
- Preheat oven to 425 degrees.
- Mix the following ingredients in a food processor until texture is fine and smooth: crab meat, goat cheese, mayo, mustard, lemon juice, 1 sliced jalapeño, minced garlic, and seasoning.
- Mix green onions into the crab mixture using a spoon.
- Slice the salmon filets in half, forming two thin strips. Pack the crab mixture in between the salmon filets, forming a cylindrical shape.
- Place stuffed salmon on a foil-lined baking sheet. Bake 20-25 minutes (less for medium preparation and more for well-done).
- Remove from oven and serve with fresh lemon and a sliced jalapeño.
Print this recipe: P3 Recipe – Jalapeño Crab Stuffed Salmon
Don’t forget to comment below to let us know how you enjoyed it!