In case you didn’t know it yet, I am a middle school teacher. There are definitely certain times of year where teaching is dramatically more difficult than others. Right before winter/spring break. Beginning of June. And February. Why February? I don’t know. It’s cold. The days are short. Kids are antsy about being in school, but summer is still too far away to look forward to. It’s a rough month in the life of a teacher.
At the end of the day, this means that by the time I get home I either want to cook all the things, or nothing. One day I told my fiance that the only thing I was willing to cook was a packet of ramen noodles. The next, I made this dish. There really is no rhyme or reason to which mood I will be in. Which is why my posts have been slightly less regular lately. My game is just a little off.
Gotta say though, when I am on, I am definitely on. When the inspiration hits, crab stuffed salmon with lemon beurre blanc is not an unusual thing for me to create. It just takes the right combination of frustration and inspiration.
This meal jumped immediately to Matt’s Top 5 dishes ever on his first taste. It is also fairly quick. While it does take about 45 minutes of solid labor, at the end or that time dinner is ready and everyone is impressed. Because it tastes like a 5-star dish. At the end of the day, this is the perfect meal for a weeknight when you have no idea what you are teaching in any of your 4 different classes the next day.
Crab Stuffed Salmon
- 1 package (8 oz) cream cheese
- 8 oz shredded crab
- 1 tsp dried parsley
- 2 cloves garlic, minced and smashed
- dash of salt and pepper
- 1/2 tsp ancho pepper
- 1/8 tsp cayenne pepper
- 1/4 tsp paprika
- 1 lb fresh salmon, cut into 2-4 fillets
Mix together cream cheese, crab, parsley, garlic, and spices. Add or subtract pepper to taste. The cream cheese and crab together are pretty sweet, so don’t be afraid of the amount of pepper. After stuffing is ready, take salmon fillets and butterfly them gently down the middle. Be careful not to cut all the way through, or to cut through the skin on the bottom. Fill each fillet with desired amount of stuffing (there will be extra, use on more fillets if desired). The top should be able to still fold over, though it does not need to completely cover the filling. Place the salmon in a baking pan and cover in tin foil. Bake at 400 degrees fahrenheit for about 20-25 minutes. When it is done, leave covered for about 5 minutes or until ready.
Lemon Beurre Blanc
- 1 large shallot
- splash olive oil
- 1 cup white wine
- juice from 1/2 lemon
- 1 T heavy cream
- 12 tablespoons of butter, cubed
- salt and white pepper, to taste
Make sauce while salmon is cooking. Heat saucepan over high heat. When hot, add shallots and olive oil and saute for 30-60 seconds. Add wine and lemon juice. Simmer until reduced to under 1/4 cup of liquid total. Add heavy cream and stir until bubbling. Turn heat to low, then add butter, one cube at a time, Take on and off heat regularly so that butter liquifies but never boils or separates. Sauce should be thick and butter emulsified. Sauce should be creamy. Do NOT let the butter separate! When sauce is done, remove from heat and serve immediately.
- 1 large shallot, sliced
- 1 egg
- 1 cup flour
- 1 tsp pepper
- 1 tsp salt
- 1 tsp dried parsley
Bread shallots while sauce is simmering. Fry while mixing in the butter to the beurre blanc. This is sort of a tough multi-tasking bit, but it is worth it. Guaranteed.
To serve everything, put desired amount of sauce on the bottom of the plate, lay the fish on top of the sauce. Put the onions on top of the fish.