Stuffed Salmon For Two

Chef Anthony has whipped up the perfect summer dish! This stuffed crab cake salmon with an apple, potato, and kale hash will have you coming back for more. Pair with a delicious bottle of wine for a fresh and tasty dinner at home!

Stuffed Salmon with Apple, Potato, and Kale Hash

INGREDIENTS

For Salmon:

  • 1-lb Piece of Salmon
  • Blue Ocean Market Crab Cake
  • Jumbo Lump Crab Meat
  • Clarified Butter
  • Blue Ocean Market Chipotle Sauce
  • Parsley
  • Lemon; Juice and Segments

For Hash:

  • 1 medium Idaho potato, peeled and cut into bite-size pieces
  • 1 Granny Smith apple, peeled and cut into bite-size pieces
  • 2-3 Tbsp shallot, diced
  • Basil, cut into ribbon slices
  • Roasted garlic
  • Kale
  • Salt
  • Black Pepper

DIRECTIONS

  1. Preheat oven to 375° and prepare a baking sheet with butter in the center.
  2. Cut a pocket in the center of salmon, making three slits.
  3. Wedge crab cake inside of salmon and top with lump crab meat.
  4. Place on a baking sheet and cook for 35 minutes, or until finished.
  5. HeaHCook potatoes in a pan with clarified butter, just enough to crisp up.
  6. Heat pan over medium heat, adding in clarified butter and roasted garlic.
  7. Add apples, shallots, salt, and pepper to season, stir to combine.
  8. Add in kale and basil, let sauté.
  9. Stir in potatoes and a handful of lump crab meat.
  10. Place a generous portion of the hash in your dish, top with cooked salmon.
  11. Drizzle Blue Ocean Market’s Chipotle Sauce on top, parsley, lemon juice, and a few lemon segments.

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