Fish &
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BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
Crab and Roquefort Stuffed Salmon
Ingredients:
8 oz salmon steak
salt & pepper to taste
1 oz Gruyére cheese, shredded or very thinly sliced
1 oz cooked crab meat
1 tbsp canola oil
Preparation:
Cut a pocket through the side of the steak, as if to butterfly, without cutting all the way through
Season fish
Place the cheese and crab into the pocket carefully
Heat oil in a pan
Place the presentation side down in the pan and cook for about 3 minutes
Turn fish over and transfer pan to a 350º F oven for about 6 - 7 minutes
Remove from pan and serve immediately
Serves 1 or 2.
Great with: parsley potatoes, rice, peas
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