Crab and Artichoke Crusted Salmon from Biltmore Estate

I’m not sure how many of you have had the opportunity to visit Biltmore Estates. I was fortunate to interview the chefs for a Time Warner Cable TV show I had a few years ago. They are all dedicated and do a great job. This is courtesy of Biltmore Estate. It was so nice to capture the Estate during different seasons. It is well worth visiting.

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 shallot
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

Method:

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.

Serve immediately.

Yield: Six servings.
Wine Master’s Suggestion: Biltmore Pinot Noir

For Biltmore information, call 800-411-3812 or 828-225-1333.
For Inn on Biltmore Estate reservations, call 800-411-3812 or 828-225-1600.
Biltmore, 1 Approach Road, Asheville, NC 28803
Inn on Biltmore Estate, 1 Antler Hill Road, Asheville, NC 28803