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Crab Stuffed Salmon with Roasted Chef Cut Vegetables

Updated: May 6

4 servings


Ingredients

  • ¾ c. mayo – Ventura VE #17351

  • ¼ lemon – Pro Act VE #01385

  • 2 tb garlic pesto - Armanino VE #73432

  • 1 tsp worcestershire – Lea & Perrin VE #33131

  • 1 tsp paprika – McCormick VE #71912

  • ¾ c. bread crumb – Golden Dipt VE #11153

  • ½ lb. crab meat – Handy Crab VE #62029

  • 1 tb chopped parsley – Western VE #07185

  • 1 tb chopped chives – Marano VE #07024

  • 2 lbs. fresh salmon (tail end) skin removed – Fortune VE #68376

  • 2 tsp oil blend – St. Lucia VE #35229

  • 1 lb. chunky chef blend veggies – Preferred VE #05189

  • 1 ½ tsp Cajun seasoning – McCormick VE #71919

  • Salt & Pepper, tt.

Directions

  1. Preheat the oven to 400 F. In a bowl, fold mayo, lemon, pesto, Worcestershire, paprika, breadcrumb, crab, parsley, and chive together.

  2. Pat the salmon dry with a paper towel and season with salt and pepper. Divide the spread between the two pieces of salmon and spread evenly- then, jellyroll the salmon into a pinwheel, and secure with toothpicks. Cut each roll in half so you have 4 pieces total.

  3. To cook to order, bake on a parchment lined ¼ sheet for approximately 15 minutes. While salmon is baking, heat oil blend in a wide sauté pan until shimmering. Sear chef cut veggies in the hot oil until they began to become tender- turn the burner down and season with Cajun seasoning, salt, and a squeeze of fresh lemon.

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