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I regularly purchase the large package of fresh salmon at Costco then cut it up into steaks and freeze it until needed. When I freeze my salmon, I use a FoodSaver V2244 Vacuum Sealing System and I am a huge fan! Hands down, it’s the best. If you purchase food in bulk, I highly recommend this product. It’s small and doesn’t take up a lot of space in the cupboard. It really does keep frozen food fresher longer, just like the commercial says
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Well, this last trip to Costco was disappointing since they didn’t have their stuffed salmon so I decided to do a “Lorification” of their version and see how close I could get. I have to admit, it came out pretty darn good.
Since I’m not 100% positive of the ingredients they use, I had to do a little bit of guesswork. I know there is crab and shrimp, but the rest was a mystery. I figured cream cheese to bind it together and for sure some garlic. The rest is my take on their recipe.
Crab & Shrimp Stuffed Salmon Ingredients
3 oz cream cheese, softened
1 can lump crab meat
2 Tablespoons fresh parsley, chopped
1/4 medium red onion, chopped
2 cloves fresh garlic, minced
6 large shrimp, cut into bite sized pieces
2 Tablespoons capers (optional)
1/3 cup of white cooking wine
2 – 8 oz salmon steaks
Preheat the oven to 350 degrees.
Take the softened cream cheese and mash it up a bit so it’s more of a creamy consistency. I find using a shallow glass bowl to be the best way. I got my Mini Prep Bowls on Amazon and they’re great for holding ingredients too. I should have bought a second set.
In a medium mixing bowl, add the crab, parsley onion, garlic and shrimp. Mix together.
Fold in the softened cream cheese. Add salt and pepper to taste.
In a medium to large baking dish, add the cooking wine. Slit the steaks down the center to form a holder for the stuffing. Place the steaks in the glass dish.
You’ll notice the one on the right has extra green things in it. They are capers and I love capers with salmon and crab. Since hubby thinks they are disgusting, I added some to just the one I was going to have. I love the zingy tangy taste of those little green gems and I’ll add them to just about anything.
Bake, uncovered, in the oven for 20-25 minutes (depending on the size of your salmon steaks) at 350 degrees. Check with a meat thermometer to be sure they are cooked through. I have the EatSmart Precision Pro Digital Thermometer which has been by far the most accurate and fastest food thermometer around. I strongly suggest every household have a food thermometer to always make sure food is cooked to the correct temperature.
I topped it with some sriracha sauce (1 cup mayonnaise, 1-2 Tablespoons Sriracha, 3 Tablespoons fat free half & half) and a sprinkling of parsley. This was a great sauce for salmon! It did not take anything away from the flavor of the fish. A side of couscous was all I needed to complete this meal.
Now YOU know how to make this yourself at home!
Products used making this Crab & Shrimp Stuffed Salmon
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