Glenn's Blowing Rock Salmon
Description
Salmon fillets stuffed with smoked Gouda cheese and lump crabmeat are baked and served with a lemony dill-sour cream sauce. The presentation of each elegant fillet, baked in its own serving dish, adds to the specialness.
Ingredients
•
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
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
2
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.
3
Bake in the preheated oven until the salmon is opaque and flakes easily, 30 minutes or as needed.
4
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.