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Stuffed Salmon with Lemon Dill Sauce
Nb persons: 8
Yield:
Preparation time: 30
Total time: 1Hr.
Source: Christy Angell
| 6 | green onions finley chopped |
| 1 lb | chopped imitation crab , ( lump crab or lobster can be used) |
| 2 tsp | lemon juice |
| 2 tsp | dry white wine |
| 1 | egg, beaten |
| ½ cup | parmesan bread crumbs |
| ½ cup | parmesan, grated |
| 6 cloves | pressed garlic |
| ½ tsp | cayenne pepper powder |
| Salt and Peper to taste | |
| 16 oz | Salmon Fillet, butterflied |
| ¾ cup | dry white wine |
| 2 tb | dried dill |
| Lemon Dill Sauce: | |
| 2 Tb | butter |
| 2 Tb | flour |
| 1 | chicken bouillon cube |
| ½ c | milk |
| 2 tsp | lemon juice |
| ¼ c | dry white wine |
| 2 Tb | dried dill |
Salt and peper to taste
For Stuffing:
Mix all ingredients in medium mixing bowl until well combined.
For Salmon:
Cover bottom layer of salmon with all of the stuffing. It will be full. Place top layer of salmon over stuffing. Place salmon in large glass baking dish. Pour wine around salmon, cover salmon with dill.
For Lemon Dill Sauce:
Melt butter in small saucepan. Stir in flour to make roux. Whisk in chicken bullion cube and milk until smooth. Whisk in lemon sauce, wine, dill, salt and pepper. Simmer until sauce thickens. It will be a light/medium sauce. Spoon over baked salmon.
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