Crab and Artichoke Crusted Salmon
Featuring Orange Poppy Seed Salad Dressing or Italian Herb Vinaigrette Salad Dressing
3/4 cup Biltmore Italian Herb Vinaigrette Salad Dressing or Biltmore Orange Poppy Seed Salad Dressing
6 salmon fillets, skin removed (8 ounces each)
1 can (14-ounces) artichoke hearts, drained
2 cloves garlic
1/2 cup (1 stick) unsalted butter, softened
4 ounces cream cheese, softened
1/4 cup grated Parmesan cheese
4 ounces canned lump crab meat, drained, flaked
1/4 cup chopped fresh basil
1/4 cup thinly sliced chives
2 tablespoons olive oil, divided
Heat oven to 400F.
Pour Marinade over salmon in a shallow dish or resealable plastic bag.
Refrigerate 30 minutes to marinate.
Meanwhile, pulse shallot, artichokes, garlic, butter, and cheeses in a food processor until mixed but not smooth.
Transfer to a bowl; gently stir in crab, basil and chives.
Remove fish from marinade; discard marinade.
Heat a large saute pan with 1 tablespoon oil until shimmering.
Add 3 fillets; cook 2 minutes on each side until seared. Repeat with remaining fillets. Place fish on foil-lined baking sheet.
Top each with about 1/2 cup of the crab mixture.
Bake 6 to 8 minutes, or until salmon is cooked through.
Yield: Six servings.
Wine Master’s Suggestion: Biltmore Pinot Noir
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