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Stuffed salmon with lump crab and white wine risotto

You’ll need

4- 4oz slices salmon

1 1/2 cup lump crab meat

1/2 diced yellow onion

1/3 cup diced celery

1/3 cup diced roasted red pepper (optional

1/3 cup mayo

1 tbsp lemon juice

1 tsp red pepper flakes

Salt and pepper

1/3 cup white wine

1 tsp lemon juice

2 tbsp butter


1 cup Arborio rice

1 cup white wine

1/2 cup diced onion

2 garlic cloves minced

2 cups chicken stock

For risotto I made in my pressure cooker. If you don’t have one follow direction for stove top direction on rice package. (But use the wine and chicken stock instead of water) on sauté mode of pressure cooked drizzle with olive oil and add in 1/2 cup diced onions and two cloves chopped garlic and sauté until tender. Then pour in chicken stock and white wine. Put lid on and set pressure cooker for 18 minutes. Cook. Add Parmesan cheese if you would like when serving along with fresh parsley for garnish.

In sauté pan sauté 1/2 diced onion, 1/3 cup celery, and 2 minced garlic cloves. Sauté in a little olive oil until tender then place into a mixing bowl. Pour in lump crab meat, 1/3 cup mayo, chopped roasted red peppers and season with salt, pepper and red pepper flakes if you want a little bite of heat. Add in a tsp lemon juice and mix. Take the salmon and lengthwise make a slit down center to stuff crab.

Salt and pepper top of salmon and then stiff the crab mix into center of each salmon roughly 1/3 cup of mix per each salmon piece. In the same sauté (makes sure oven safe) place the salmon strips stuffed with crab and began to cook for only a minute or so. Add 2 tbsp butter, 1 tsp lemon juice and 1/3 cup white wine and mix in pan. Then place salmon into preheated oven at 425 and bake for 15 minutes until salmon is cooked through and top vegans to brown. Squeeze fresh lemon over top and serve.

To plate place a spoonful of risotto in plate then place salmon on top, garnish with fresh parsley, red pepper flakes and a lemon wedge. enjoy!!

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