This recipe was inspired by my late aunt's signature dish. I couldn't track down the recipe in time for a dinner party so I winged it from memory.
Needless to say, this one was a success. Otherwise, posting the recipe would be a cruel and expensive joke.
* Two whole salmon filets (deboned and skin removed)
* 16 oz lump crab meat
* 3 eggs
* 1 cup mayo
* 3 cups Parmesan cheese
* 1 onion
* 3 large portabella mushrooms
* 2 tablespoons garlic
* 6 cups fresh baby spinach
* 2 cups Panko bread crumbs
- Preheat oven to 350 degrees.
The stuffing mixture:
- Dice onion and mushrooms.
- Sauté diced mushrooms and onions in a saucepan. Stir in the garlic after the onions are caramelized.
- Add the baby spinach to the saucepan and cook briefly to wilt the spinach.
- In a bowl, blend or whisk together the eggs and mayo.
- Stir in the crab meat, 1 cup of Parmesan cheese and bread crumbs to the egg mixture.
- Lastly, stir in the sauté mix.
- Cover a baking sheet with parchment paper and lay down one salmon filet.
- Cover the salmon with the stuffing mix. Leave a little room (about a 1/2 inch) around the edges.
- Layer the 2nd salmon filet on top, creating a sandwich effect.
- Bake for approximately 20 minutes or until salmon is done.
- Add the remaining Parmesan cheese to the top of the salmon.
- Broil the salmon another minute or two to crisp up the top.
Thank you, Aunt Betty. The dinner was a huge success. Everyone loved the salmon; even the next day. I can't say I did it alone. People brought side dishes, desserts and all the fixin's. Most importantly, dinner always tastes better when you share it with friends.