Yummmmm one of my fave things to make. Delicious baked salmon stuffed with a mix of Maryland crab cake and clam. One of my coworkers put me on to this simple recipe and it’s so flavorful and filling. You can also alter the recipe and try different flavored crusts on top of the fish.
Rosemary garlic potatoes, while I love the idea I just haven’t fell in love with cooked rosemary yet. I loved the steak seasoning I did and I love it uncooked in the detox water I posted recently. But tossed with potatoes in the oven, I just haven’t tasted anything that’s like “WOW that Rosemary really made a difference!” Maybe you guys can give me some advice or feedback. I’m going to try different herbs next time and see how those come out.
1 lb Salmon
1 Maryland Crabcake
1 Stuffed Clam
1 tbsp Rosemary (shaved off sprig)
1lb diced red potatoes
Sea Salt (to taste)
Black pepper (to taste)
Mrs Dash Onion and Herb Seasoning
1 tbsp Garlic Butter
When I buy the salmon I have the guy cut the salmon so I can stuff it (yes, I simply say “Hi can you cut the salmon so I can stuff it please?”) and they give with a slice so you open it up stuff it and close it back. You can season the inside of the salmon if you want with black pepper and mrs Dash, and then mix the crab and clam and stuff inside. Close the to of the fish and season the top layer as well. I then cover with foil, so the fish doesn’t dry out and bake for 25 minutes at 350, or until it’s cooked. The last 5 minutes or so I remove the foil so the top can brown and crisp up a little. At the same time, I toss potatoes with garlic butter, Rosemary, sea salt, black pepper and olive oil. Cover with foil and bake along side salmon for 45 minutes or until tender.
Serve along side string beans.