- 4 (6 ounce) thick salmon fillets
- 1 (6 ounce) can lump crabmeat, divided
- 4 slices smoked Gouda cheese
- 1/4 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
- 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.
09/11/2019
recipepes.com
glenn's blowing rock salmon, recipe
PT15M
PT1H
5
455 calories
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