salmon

the best crab stuffed salmon.

August 16, 2021 by Becky Spoon

Oh, wow! This crab stuffed salmon is amazing! Those of you my age, do you remember the stuffed fish at Steak and Ale! I ate that every time I was there! I can’t remember if it was flounder or salmon, but it was stuffed with crab and delicious!

The crab stuffing is very simple. I didn’t want to add a lot of filler, so this really is mostly crab. If you google crab stuffed salmon, most of them will have cream cheese. I wanted a crab cake stuffed into a piece of salmon. No cvream cheese, nothing like that. Just crab with some seasonings and mayonnaise and buttery crackers to hold it together.

The ingredients are a good mayonnaise, lemon juice, Worcestershire sauce, old bay, Cajun seasoning, garlic powder, chopped parsley and some buttery crackers. I use those Club crackers. You could use Ritz crackers or regular saltines, however, I really like a buttery cracker for this dish. I combine those ingredients and mound them onto the salmon after I have made a slit on top of the salmon to hold the crab. They are baked 15 to 18 minutes at 375 degrees, then slathered in garlic butter. Delicious!

the best crab stuffed salmon.

I eat a lot of salmon! My local HEB always fresh salmon or occasionally I’ll buy the wild salmon from Sam’s Club. I buy wild salmon, not farm raised. It is a little more expensive, but worth it. perfect grilled salmon salad with summer vegetables. This is delicious!

the best crab stuffed salmon.

This dish is really rich so something like asparagus would be delicious or saluted spinach would also work. Here’s a couple of my other recipes to serve as a side dish.

Perfect Sesame Roasted Asparagus with Whipped Herbed Boursin Cheese

Easy Cheesy Creamed Spinach and,

So Easy, Instant Pot Cilantro Lime Rice

All of these would be delicious. If you want to keep with a cajun theme these potatoes would be lucious!

Easy – Wilda Marie’s Lazy Potato Casserole

This potato casserole has “Slap Yo Mama” Louisiana seasoning! These are delicious. Here’s a link for this seasoning: https://amzn.to/3iT1Rq2.

Here’s the recipe for this delicious dish! Super easy and so delicious!

Crab Stuffed Salmon

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Servings 2 servings

Ingredients

2 salmon filets
olive oil to brush the salmon
salt and pepper
8 oz large lump crab
1-2 tbsp good mayonnaise
juice and zest of one lemon
pinch of garlic powder
pinch of old bay
pinch of Cajun seasoning like Tony Chachere's
dash of Worcestershire sauce
1 tsp chopped fresh parsley
1 sleeve crushed Club crackers (about 18)

Lemon Butter

1/2 stick unsalted butter
juice of 1/2 of a lemon
1 garlic clove minced finely

Instructions

Preheat the oven to 375 degrees. Butter a small casserole dish.
Cut a slit down the middle of the salmon without going all the way through and leaving about 1 inch or a space on each end. You just want a pocket to fill with the crab mixture. Brush them with olive oil and lightly season with salt and pepper.
In a bowl add your mayonnaise and the seasonings. Add the crushed crackers, Combine. Add the crab mixing briefly with a fork to keep it light.
Divide the crab mixture and with your hands lightly form a ball like patty not compacting, leaving the crab mixture loose. Place in the pocket of the salmon. Place in the oven and bake for about 15-18 minutes.
Meanwhile, melt the butter. Add the garlic and cook stirring until aromatic. Add the lemon juice and remove from the heat. Set aside to brush on the salmon when done.
Crab should start to brown some on top and the salmon should be a little firm, yet a little flaky, but definitely not dry and overcooked. I just check it after about 10 minutes to see where it is. I like salmon medium to medium rare. If you think the salmon is done yet the crab is not browned on top, turn the broiler on and just lightly brown. Remove from the oven and pour the butter mixture on each piece of salmon. Enjoy!

amazing golden fried rice with salmon garnished with Furikake.

September 16, 2020 by Becky Spoon

Ya’ll this golden fried rice with salmon is absolutely delicious. This was on the front of the bon Appetit magazine September issue and I had to make it. Wow! I’m so glad I did.

If you aren’t familiar with Furikake, it is a Japanese multi purpose seasoning. The ingredients are sesame seeds, nori, salt, sugar, chili flakes, bonito which is dried fish and maybe miso powder. You can buy at an Asian store or I ordered on line. Trader Joe’s has a Furikake and that’s what I ordered. Here’s the link: https://amzn.to/2FACzMt

amazing golden fried rice with salmon garnished with Furikake.

This is what you will need to make this dish:

eggs
chilled cooked short grain white rice
vegetable oil
salmon filet or filets
ginger
onion
sugar
scallions
garlic
Furikake for serving

The yellow of the rice comes from dividing the eggs, yolks and whites, then adding the rice and yolks to a bowl to make sure every grain of the rice is covered before frying in a pan.

I used a non stick skillet which I think worked better because you do want to cook at a medium high heat so the rice will actually brown and crisp a little. This is really an easy recipe, just requires the right technique.

amazing golden fried rice with salmon garnished with Furikake.

Want another recipe for fried rice? https://the2spoons.com/delicious-easy-shrimp-fried-rice/

Both of these are delicious. Ok, here’s the recipe for this new recipe! I hope you try it!

golden fried rice with salmon

Print Recipe

Course dinner, Lunch, Main Course

Cuisine Asian

Servings 4 servings

Ingredients

4 large eggs
4 cups chilled cooked short-grain white rice
5 tbsp vegetable oil, divided, plus more for drizzling
kosher salt
1 12-oz salmon filet cut into one inch pieces
1 1" piece ginger, peeled, finely copped
1/2 small onion, finely chopped
1 tsp sugar
4 scallions, white and pale green parts finely chopped, dark green parts thinly sliced, separated
3 garlic cloves, finely chopped
Furikake (for serving

Instructions

Separate egg yolks from whites, placing yolks in a medium bowl and whites in a small bowl. Add rice to bowl with yolks and mix to break up any clumps and coat each grain with yolks (take your time with this as any clumps will cook together); set aside. Stir 2 Tbsp. oil into egg whites and season lightly with salt.
Heat a dry large nonstick skillet over high. Add egg white mixture and cook, pushing around constantly with chopsticks or a heatproof rubber spatula, until gently set, about 30 seconds. Transfer to a plate. Wipe out skillet if needed.
Heat 1 Tbsp. oil in same skillet over medium-high. Season fish with salt and cook, undisturbed, until golden brown underneath, about 2 minutes. Turn and cook just until lightly browned on the other side and opaque throughout, about 1 minute. Transfer to another plate. Wipe out skillet.
Heat 2 Tbsp. oil in skillet over medium-high. Cook ginger, stirring, until very fragrant, about 20 seconds. Add onion and season with a pinch of salt. Cook, stirring, until onion is translucent, about 1 minute (remove from heat if onion starts to go past golden brown). Add reserved rice mixture, sprinkle with sugar, and season with salt. Toss to combine, then cook, undisturbed, until rice is beginning to warm and crisp underneath, about 1 minute. Push some of the rice to the side to clear a few inches in skillet. Drizzle a bit of oil into the clearing. Add scallion white and pale green parts and garlic and cook, stirring, until just softened and fragrant, about 45 seconds. Toss into rice mixture and cook, tossing occasionally, until warmed through and rice is crisp and chewy, about 3 minutes. Return cooked egg whites to pan and cook, tossing and breaking up with spatula until distributed. Return salmon to pan and toss once to combine.
Divide among plates and top with furikake and scallion greens.

Keyword fried rice, golden fried rice, golden fried rice with salmon, rice, salmon

perfect grilled salmon salad with summer vegetables

June 24, 2020 by Becky Spoon

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This grilled salmon salad is perfect to top fresh lettuce I just picked along with my vine ripened tomatoes, grilled summer squash, grilled corn on the cob, English cucumbers, sliced avocado and a few more delicious things! I love using these summer vegetables in a salad.

I added boiled eggs, capers and olives! I didn’t want a heavy dressing, i was trying to keep it fresh, so I dressed the salad in a couple of steps. First I placed my lettuce in a bowl and squeezed the juice of a lemon them tossed a little. Then I added about a half a cup of good extra virgin olive oil and added blue cheese chunks to it. I whisked that together and poured the desired amount over the salad when I was ready.

grilled salmon salad with blue cheese.

I used my lodge cast iron grill for the salmon, corn and squash. I love having this piece of equipment! Here’s a link for the grill/griddle: https://amzn.to/2B8J5YL.

I love this reversible grill/griddle. Perfect for making pancakes, grilling meats and vegetables and for making those famous smash burgers!

I used 1 pound of fresh salmon for two. I used wild salmon and it was absolutely delicious. We like our salmon medium rare. These salmon sides were pretty thin, my grill was pretty hot, so I cooked on the first side for about 4 minutes, flipped and cooked 2 more minutes. When you start seeing little white beads forming, you’ve overcooked. Overcooked salmon that is dry is not what you want.

Wild salmon is a little more expensive, but I really prefer this over the farm raised. Here’s a good tutorial on grilling salmon. https://cooking.nytimes.com/guides/19-how-to-cook-salmon.

perfect grilled salmon salad with summer vegetables

Need another salmon recipe? https://the2spoons.com/yes-crazy-good-salmon-rice-bowl/.

Wow! How good does this salmon rice bowl look! I absolutely love a rice bowl!

Ok, here’s the recipe for this delicious salmon and summer vegetables!

Grilled Salmon Salad with Summer Vegetables

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American

Servings 2 Servings

Ingredients

1 lb salmon, I used wild salmon and a side portion but you can use filets or steaks
lettuce of your choice (I used romaine from my garden) torn
1 ear corn that has been par cooked either in your microwave or in boiling water until tender.
2 small summer squash, sliced lengthwise
1/4 cup olives, chopped or sliced
1-2 tbsp capers (optional)
1/2 English cucumber sliced
1 avocado, sliced
1-2 hard boiled eggs
1 large or 2 small tomatoes, quartered
1/2 cup extra virgin olive oil
1/4 cup blue cheese chunks, plus more if you want to finish with more on top
1 juice of one lemon, plus more for drizzling over the salmon when finished cooking
salt and pepper to taste
olive oil for cooking salmon and vegetables

Instructions

Prepare your grill or gridle and heat to medium high. While your grill is heating, brush your salmon, corn and squash with extra virgin olive oil. Salt and pepper each side.
When your grill is ready, add your corn, squash and salmon. Cook your salmon on the first side about 4 minutes. If you want crisscross grill marks, cook 2 minutes, do a quarter turn and continue to cook 2 more minutes. Flip the salmon. Continue to cook another 2 minutes, being careful not to overcook. These times are just a guideline. If your salmon is really thin and cooking too fast, flip and shorten your cooking time. You will regret cooking it until it is dry. When done, remove to a plate and set aside.
Cook your corn until you have some char and cook your squash, depending on how tick you cut it until you have some grill marks and you can tell it is done because it will become a little translucent. Remove from heat and when cool enough to handle, remove the kernels from the cob reserving for your salad and roll your squash slices up.
When ready to assemble your salad, place the lettuce in a bowl. Squeeze the lemon juice over and toss. Then arrange your other ingredients over your lettuce. I don't toss, I just place each ingredient on top of the lettuce.
Add the 1/2 cup EVOO to a small bowl along with your blue cheese chunks. Whisk slightly to combine and form a dressing. Drizzle a little over the first ingredients, without mixing, then place your salmon on top in each bowl and drizzle the remaining blue cheese dressing. Bon Appetite!

Keyword corn on the cob, grilled salmon, grilled vegetables, salad, salmon, summer, summer squash

better than ever salmon croquettes

March 20, 2020 by Becky Spoon

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Still cooking from the pantry! These salmon croquettes are easy, oh so delicious, and I used canned salmon from the pantry! You know most of us have canned salmon in the pantry “just in case”. Also, as I’ve said in earlier post regarding our current situation with lack of choices at the grocery store, canned meats like salmon and tuna were readily available. And folks, I’m telling you that produce is abundant! The fresh produce also helps us fight this virus with the loaded vitamins we get!

This is a link for the salmon I used which was a can of wild Alaska salmon. https://amzn.to/3bckaQu

You don’t have to use wild Alaska salmon, there are other great choices in the grocery store or if you’re shopping online these days.

better than ever salmon croquettes

Mom made great salmon croquettes growing up! I kicked up the recipe we grew up with by adding fresh herbs, Panko breadcrumbs and I’ve added a little Dijon and mayonnaise to the ingredients!! They really are delicious! Sides that would be good are potatoes, mashed or pan fried, Mac n cheese would be great, and a simple salad or any green vegetable would work. Sautéed spinach would be great.
I served these with just a simple tarter sauce. Here’s my tarter sauce recipe which we love!!
http://www.the2spoons.com/so-good-simple-tarter-sauce/.

Want another recipe from cooking things we readily have? Here’s my chicken spaghetti! It was great!
https://the2spoons.com/easy-cheesy-chicken-spaghetti/

Here’s the recipe for the salmon croquettes! Enjoy!

Salmon Croquettes

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American

Servings 4 Servings

Ingredients

1 14.5 oz Can salmon
1 Cup Panko breadcrumbs divided (if you don’t have Panko, crush crackers)
1 Tbsp Fresh parsley (dried if you don’t have fresh)
2 Green onions, tops and bottom, diced
1/2 Tsp Garlic, minced
1 Tsp Mayonnaise
1/2 Tsp Dijon mustard (you could use regular mustard if you don’t have Dijon)
1/2 Tsp Old Bay
Zest of one lemon
1/4 Tsp Salt
1/4 Tsp Black pepper
1 Egg yolk
1/2 Cup Panko for dredging
6 Tbsp Olive oil

Instructions

In a large mixing bowl stir together 1/2 cup panko bread crumbs, parsley, green onions, garlic, mayonnaise, lemon zest, dijon mustard, old bay seasoning, egg yolk, 1/4 tsp salt (or to taste) and 1/4 tsp pepper.
Add salmon then toss well to evenly coat with mixture. Scoop mixture 1/3 cup at a time creating 4 equal portions.
Pour remaining 1/2 cup panko into a shallow dish. Press and shape portions into 3-inch patties.
Pour the oil into a large non-stick skillet. Add four salmon patties (if needed carefully tilt pan for oil to run under salmon if it isn’t already). Let fry until golden brown on bottom, about 2 minutes. Carefully flip and continue to cook until second side is golden brown and patties are just cooked through, about 2 minutes longer.
Let drain on paper towel. Serve warm with lemon wedges for spritzing over and tarter sauce if you’d like.

Keyword Alaska Salmon, appetizers, delicious, Easy, salmon, salmon croquettes

Yes! Crazy Good Salmon Rice Bowl!

January 25, 2020 by Becky Spoon

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Oh, my gosh! If you aren’t having a Salmon Rice Bowl in your menus, you are truly missing out! So light, so simple, so amazingly fresh and delicious!

Delicious fresh wild salmon that is not overcooked in this dish is the star ingredient me! I got this recipe idea from Food and Wine Magazine. They used a Japanese tea, Gen Maicha, a green tea with roasted brown rice tea bags for the broth. https://amzn.to/2uBQVpZ.

I steeped a tea bag in boiling water and I went a step further. I added one of the spice packets that you find in ramen noodles! Yes they are always a great spice to add to rice bowls or other dishes like ramen, even Pho.

The rice I used was sushi rice which I love. I keep it on hand for making sushi of course, or I love to use it in Asian dishes, either as a side dish for a stir fry or in a rice bowl. Here’s a link for the rice. https://amzn.to/2GjNxTo.

One more ingredient you may not keep on hand unless you are making Japanese or other Asian dishes is Nori. https://amzn.to/2tOh4lq Nori is the shredded green in the bottom of the bowl. Nori is roasted seawood and it is:

a Low calorie Superfood
Packed with vitamins, minerals and amino acids

I keep Nori in the pantry for shushi or for making a broth for ramen.

Yes! Crazy Good Salmon Rice Bowl!

Here’s this easy recipe!

Salmon Rice Bowl

Print Recipe

Course brunch, dinner, Lunch, Main Course

Cuisine Asian, Japanese

Servings 2 servings

Ingredients

2 cups water
3 single serving Gen Maicha (japanese green tea with roasted brown rice) tea bags, see link in post
1 seasoning packet from a pack of ramen noodles
1/2 tsp salt, divided
1 1/2-2 cups hot cooked sushi rice (see link in post)
2 4 oz salmon fillets, pan fried, skin discarded and flesh flaked
olive oil for cooking the salmon
sprinkling of salt and pepper over the salmon
Sliced scallion, shredded roasted nori, pickled ginger, black and white sesame seeds, wasabi paste (options for topping) I used all of these as my toppings

Instructions

Bring 2 cups water to a boil in a teapot or small saucepan over high heat; remove from the heat. Add the tea bags and 1/4 tsp salt and the ramen noodle seasoning pack. Cover and let steep 2 to 3 minutes.
Meanwhile, heat a skillet to medium high. Dry the salmon and salt and pepper on both sides. Add a little olive oil, about 1 tablespoon, to the pan and add the salmon filet. Cook about 4 minutes skin side down or until easily moves in the pan. Flip over and cook on the other side for about 2 minutes for medium rare. Remove from pan and set aside.
Divide rice between 2 bowls. Remove and discard the tea bags. Pour the tea over the rice. Add the flaked salmon filet to each bowl. Sprinkle evenly with the remaining 1/4 teaspoon salt. Serve with the desired toppings above. Enjoy!

Keyword rice, rice bowl, salmon, salmon rice bowl, sushi rice

Perfect Lemon Parmesan Salmon with Corn, Tomato and Avocado Salad

August 16, 2019 by Becky Spoon

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This Lemon Parmesan Salmon with Corn, Tomato and Avocado Salad was on Halfbaked Harvest Instagram page and I thought it looked delicious! Well, I had to make it and it is delicious! The salmon turned out perfect!

I was very careful to not overlook the salmon. The salmon was moist and delicious! This was Wild Salmon I purchased from Sam’s Club. Here’s the link for the salmon: https://www.samsclub.com/p/members-mark-wild-caught-alaskan-sockeye-salmon-frozen/prod22761070?xid=plp_product_1_3. The salmon is immediately frozen so this is fresh, many times fresher than the unfrozen salmon in the fish market.

Perfect Lemon Parmesan Salmon with Corn, Tomato and Avocado Salad

The base of this dish is a yogurt, lemon and garlic sauce. There is no need for another dressing. Then I added a little peppery arugula, the Corn, Tomato and Avocado salad, topped with perfectly cooked salmon.

Want other salmon recipes? Check out this link: https://the2spoons.com/toast-with-cream-cheese-and-salmon/.

Hope you enjoy this recipe!

Lemon Parmesan Salmon with Corn, Tomato and Avocado Salad

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American

Servings 4 Servings

Ingredients

For the Salmon

1/4 cup extra virgin olive oil
salt and pepper
4 salmon filets
2 tsp smoked paprika
4 cloves garlic, minced or grated
zest of one lemon
1 pinch red pepper flakes
1/4 cup grated parmesan cheese

For the Corn Salad

1/2 cup fresh basil, roughly chopped
1/4 cup fresh cilantro, roughly chopped
1/3 cup extra virgin olive oil
1 tbsp fresh chopped chives
1 pinch crushed red pepper flakes
salt and pepper
1 can chickpeas, drained
4 ears grilled or steamed corn, kernels removed from the cob
2 cups cherry tomatoes, halved or 2 chopped tomatoes
1/2 cup crumbled feta or cotija cheese
1-2 avocado, diced

For the Lemon Yogurt

1 cup plain yogurt
2 tbsp fresh lemon juice
1-2 cloves garlic, minced or grated
salt

Instructions

Place the salmon in a 9×13 inch baking dish. Add the paprika, garlic, lemon zest, crushed red pepper flakes, parmesan, and a pinch each of salt and pepper. Drizzle with olive oil, rubbing the seasonings and oil evenly into flesh.
To make the yogurt sauce, combine all ingredients in a bowl and mix until smooth.
Heat your grill, grill pan, or skillet to medium high heat. Place the salmon on the grill, skin side down. Cover and cook until skin is lightly charred, 4-5 minutes, carefully flip and grill another 3-4 minutes until opaque.
Meanwhile, add the basil, cilantro, olive oil, lemon juice, chives, and a pinch each of crushed red pepper flakes, salt, and pepper to a large serving bowl. Add the chickpeas, corn, tomatoes, feta, and avocado, toss to combine.
To serve, spread the yogurt sauce onto plates. Add the corn salad, then the salmon.

Keyword Corn Salad, lemon parmesan salmon, salmon, summer