Stuffed Salmon

I'm always up for a challenge. Okay, not always, but usually if it has to do with cooking I'll give it a shot. I had invited my parents over for dinner to celebrate their birthdays (which are two days apart... in November... I never claimed to be punctual), and when asked what they would like, my dad requests "stuffed salmon".

Stuffed salmon.

Alright then, let's see what the internet can offer me. Do you ever wonder what we did before the internet? I can hardly remember that time? How did people book travel? Stay connected? Catch up on celebrities? Search jobs? Get info? Or find recipes? So anyway, after a few minutes and 18 billion hits on google, I found a great recipe. If you like salmon, you'll love this... let me know if you try it!

Crab and Spinach Stuffed Salmon

• Fillet of salmon
• Can of crabmeat
• 4 tablespoons of extra virgin olive oil
• Pepper
• Salt
• 6 tablespoons of brie
• Dried rosemary (optional)

1. Spread out the fillet and rub down both sides with olive oil and a pinch of salt and pepper. (I laid wax paper out on the counter to avoid contamination and allowed for easy clean-up)


2. Put the crabmeat in a bowl, and shred the brie into the crab. (Shredded brie??? Crazy Canadian... that's a soft cheese. It must be really cold up there. Nope... here's the trick - freeze the cheese!)


3. Add about 1 cup of steamed spinach (more or less, depending on your preference).


4. Mix well


5. Spread mixture onto your salmon


6. Roll salmon tightly. You may need to use string. Once you begin baking the salmon, it will stay in place.


7. Place on a baking sheet and bake at 425 degrees for about 10 mins per each inch of thickness.


8. Spread any remaining brie on top and broil for the final few minutes.

I served the salmon with parmesan rice and steamed asparagus with a sprinkle of parmesan cheese.

We finished with lemon mereinge tarts with a raspberry and blueberry compote.

Give it a shot and let me know what you think!