Glenns Blowing Rock Salmon Recipes

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GLENN'S BLOWING ROCK SALMON



Glenn's Blowing Rock Salmon image

After eating this at a restaurant in Blowing Rock, North Carolina, I was surprised that the chef was willing to give me the recipe. My favorite way of preparing salmon. A suitable meal for special company. Excellent with Pinot Grigio - our favorite is Ecco Domani®. We usually serve it with baked rice with pine nuts.

Provided by Cookie Lover

Categories     Main Dishes     Seafood Main Dishes     Crab

Time 50m

Yield 4

Number Of Ingredients 8

4 (6 ounce) thick salmon fillets
1 (6 ounce) can lump crabmeat, divided
4 slices smoked Gouda cheese
¼ cup butter, melted
2 lemons, juiced - divided
1 (8 ounce) carton sour cream
1 tablespoon finely chopped fresh dill
1 (2 ounce) jar capers in brine, drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Trim the salmon fillets, if necessary, to remove thin portion; with a very sharp knife, cut the fillets horizontally through the center but leave one end uncut so the fillet opens like a book. Place 1/4 of the lump crabmeat onto each opened fillet, and top crab with a slice of smoked Gouda; close the fillets. Place each fillet into a single-serving baking dish. Mix the melted butter and juice of 1 lemon in a small bowl, and drizzle the lemon butter over all the salmon fillets.
  • Bake in the preheated oven until the salmon is opaque and flakes easily, 30 minutes or as needed.
  • In a bowl, mix the juice of the 2nd lemon with sour cream and dill; spoon sour cream mixture over each baked fillet, and sprinkle liberally with capers. Serve immediately.

Nutrition Facts : Calories 607 calories, Carbohydrate 5.7 g, Cholesterol 207.3 mg, Fat 42.5 g, Fiber 0.6 g, Protein 49.8 g, SaturatedFat 22.3 g, Sodium 964.9 mg, Sugar 1.3 g

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