Bright Star's Baked Atlantic Salmon Stuffed with Lobster and Crabmeat Au Gratin drizzled with Lemon Butter Dill Sauce
Prepare Lobster and Crabmeat Au Gratin as stated in the below recipe. Once removed from heat cover with foil to vent.
6 – 7 oz Salmon Fillets
3 tablespoons olive oil
One pound (16 oz) of mixed greens
1 carrot, julienned
1 purple onion, thinly sliced
1 clove garlic, minced
3 tablespoons grated parmesan cheese
Preheat oven to 350 degrees. Cut one 3/4-inch-deep, 2 1/2-inch-long slit down center of top side of each salmon fillet, forming pocket for lobster and crabmeat au gratin mixture. Fill each slit with 3 oz. of cooked au gratin, dividing equally among salmon fillets.
Brush rimmed baking sheet with olive oil. Sprinkle salmon fillets with salt and pepper. Place salmon fillets, skin side down, on prepared baking sheet. Bake salmon until opaque in center, about 12 minutes. Transfer to plates. Sprinkle each salmon fillet equally with parmesan cheese.
While salmon bakes, heat 2 tablespoons olive oil in large skillet over medium high heat. Add carrots and sliced onions and sauté until tender. Remove from heat and plate. Return skillet to heat and add remaining olive oil and garlic to skillet. Gradually add mixed greens and press down until greens are slightly wilted. Remove from heat.
Prepare Lemon Butter Dill Sauce as stated in below recipe.
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