Print deadlines don't wait — and this time Chef Kristel didn't either. With no grocery run in sight, she opened the fridge and worked with what she had. A few simple ingredients on hand turned into this stuffed baked salmon that tastes anything but last-minute.
Ingredients
- Salmon fillets (4 pieces)
- Salt
- Pepper
- Paprika
- Lemon
- Cream cheese (8 oz)
- Crab meat (1 cup, cooked)
- Green olives (1/4 cup, chopped)
- Serrano peppers (1pc, finely diced)
- Kalamata olives (1/4 cup, chopped)
- Salt and pepper to taste
- Lemon juice of 1 lemon
- Spring onions (2, finely chopped)
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine cream cheese, crab meat, green olives, serrano peppers, kalamata olives, salt, pepper, lemon juice, and spring onions. Mix well.
- Rinse salmon fillets under cold water and pat dry. Place on a lined or lightly greased baking sheet. Season both sides with salt, pepper, and a sprinkle of paprika.
- Using a sharp knife, make a pocket in the side of each salmon fillet. Generously stuff each pocket with the filling mixture.
- Bake for about 20 minutes or until the salmon is cooked through and flakes easily with a fork.
- Optional: broil for 1-2 minutes at the end for a golden, crispy topping.
- Let rest a few minutes, then serve warm garnished with additional lemon slices if desired.