Glenn's Blowing Rock Salmon

Name: Glenn's Blowing Rock Salmon
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters butter, melted; 57 grams capers in brine, drained; 227 grams carton sour cream; 1 Tbsp finely chopped fresh dill; 4 slices smoked Gouda cheese; 2 lemons, juiced - divided; 170 grams lump crabmeat, divided; 680 grams thick salmon fillets

Glenn's Blowing Rock Salmon might be If you have juice of lemon, gouda cheese, dill, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

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.

Ingredients you will need

Salmon Fillets

Equipment you will use

Knife

Place 1/4 of the lump crabmeat onto each opened fillet, and top crab with a slice of smoked Gouda; close the fillets.

Ingredients you will need

Lump Crabmeat

Smoked Gouda

Crab

Place each fillet into a single-serving baking dish.

Equipment you will use

Baking Pan

Mix the melted butter and juice of 1 lemon in a small bowl, and drizzle the lemon butter over all the salmon fillets.

Ingredients you will need

Salmon Fillets

Butter

Juice

Lemon

Equipment you will use

Bowl

Bake in the preheated oven until the salmon is opaque and flakes easily, 30 minutes or as needed.

Ingredients you will need

Salmon

Equipment you will use

Oven

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.

Ingredients you will need

Sour Cream

Capers

Juice

Lemon

Dill

Equipment you will use

Bowl

Serve immediately.

Equipment

Ingredients

Servings:

59milliliters

butter, melted 57grams

capers in brine, drained 227grams

carton sour cream 1Tbsp

finely chopped fresh dill 4slices

smoked Gouda cheese 2

lemons, juiced - divided 170grams

lump crabmeat, divided 680grams

thick salmon fillets

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Laguna Winery Russian River Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 16 dollars.