Crab Stuffed Salmon with Baked Asparagus & Beurre Blanc Sauce
I really fell in love with salmon during the summer I spent cooking in San Diego. 1/2 Lemon 16 oz Lump Crab Meat 3 cloves Garlic , minced 3 Tbsp Parsley , minced 1 tsp Salt 1 tsp Black Pepper 24 oz Wild Caught Salmon Filet , 4, 6 oz filets 1 tsp Garlic & Herb Seasoning , (sub: 1/2 tsp salt, 1/2 tsp pepper, 2 cloves garlic, minced) Process Preheat oven to bake at 400°F. In a small bowl, season crab meat with minced garlic, parsley, the juice of half of a lemon, salt, and pepper. Slice salmon filet lengthwise down the center to create a space for stuffing. Stuff salmon with seasoned crab meat, using about 1/4 cup of crab per salmon filet. On a broiling pan, bake salmon for 18 minutes at 400°F. Switch to broil, move rack to the top layer, and broil salmon at 500°F for an additional 5 minutes. Garnish with fresh parsley and lemon.