Apple, Walnut, and Crab Stuffed Salmon with Sweet Potato Hash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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One of Mike Karney's, whoever the hell he is, favorite summertime meals will help you run past the competition. From Core Performance. salmon fillets, lump crab meat, walnuts, Granny Smith apples, brown sugar, whole wheat bread, egg whites, heavy cream, sweet potato, onion, red bell pepper, yellow bell pepper, green bell pepper, garlic, salt and pepper cvt Ingredients:
15 ounces cooked salmon fillets (15239) , net from 20 ounces fresh |
1 1/2 cup lump crab meat |
1/2 cup walnuts, toasted |
2 granny smith apples, cored and diced |
2 tbsp brown sugar |
2 slices whole wheat bread, chopped finely |
1/4 cup egg whites |
2 tbsp heavy cream |
2 cups sweet potato, partially baked |
1 cup onion, chopped |
1 red bell pepper |
1 yellow bell pepper |
1 green bell pepper |
1 tbsp diced garlic |
1 salt and pepper to taste |
Directions:
1. Preheat oven to 350 degrees.
2. Butterfly each salmon fillet, season with salt and pepper, then set aside.
3. Coat a pan with cooking spray and saute the apples for about 5 minutes, or until they begin to soften. Add the brown sugar, crabmeat and walnuts and saute for another 5 minutes. Then let it cool.
4. In a bowl, mix the chopped bread, egg whites, and heavy cream until they form a paste. Add to the crabmeat mixture.
5. Place the salmon filets on a large piece of plastic wrap. Scoop 1/2 c of the crabmeat mixture in the middle of each filet and roll tightly. Wrap the rolled salmon with the plastic wrap and then roll a piece of aluminum foil around it.
6. Place the filets on a baking sheet and bake for 15 minutes. While your fillets are cooking, saute the onion, garlic, and peppers for 5 minutes, then add the sweet potatoes and saute for another 5 to 7 minutes.
7. Remove the salmon from the oven, unwrap and cut in half. Serve on a plate with your veggies.
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