Roasted Salmon Fillets with Crab Cake Topping
¼ cup chive & onion cream cheese spread, such as Philadelphia
2 Tbsp milk
1/3 cup panko
2 Tbsp mayonnaise
2 Tbsp minced fresh dill
1 Tbsp Dijon mustard
1 Tbsp minced lemon zest
1-2 Tbsp fresh lemon juice
1 tsp Worcestershire sauce
1 pkg frozen chopped spinach (10oz), thawed and squeezed dry
½ cup canned jumbo lump crabmeat
½ cup cooked, peeled, deveined salad shrimp (as a note, Hy-Vee had a small package of salad shrimp that just needed to be thawed in the frozen fish section by the meat counter)
6 – 8 center cut Salmon Fillets (6 oz each)
Salt and pepper
Preheat oven to 400°. Line a baking sheet with foil, the coat with nonstick spray. Or use a large cast Iron skillet.
Beat together cream cheese and milk in a bowl with a hand mixer until smooth, 1 minute.
Stir in panko, mayonnaise, dill, Dijon, lemon zest, lemon juice and Worcestershire into cream cheese mix.
Fold spinach, crab and shrimp into cream cheese mix.
Arrange Salmon fillets on prepared baking sheet (or in oiled cast iron skillet). Season with salt and pepper. Spoon about ¾ cup of cream cheese mix onto each fillet.
Roast fillets until they flake when tested with a ford, about 10 min.
Preheat broler to high with rack 6 inches from element. Broil fillets until crab topping begins to brown 3-5 min; Remove from oven and let stand 5 min before transferring to plates. Serve fillets with Dill Hollandaise if desired.
Dill Hollandaise with capers - This is optional
1/3 cup dry white wine (I used the Luna Chardonnay)
1/3 cup white wine vinegar
2 Tbsp minced shallots – or red onion
3 sprigs fresh dill
1 tsp black peppercorns
1 stick butter
1 Tbsp fresh lemon juice
¼ tsp kosher salt
3 egg yolks
2 Tbsp chopped fresh dill
1 Tbsp capers
Dash of cayenne pepper
Heat wine, vinegar, shallots, dill sprigs, and peppercorns in a saucepan to a boil over mid-high heat. Reduce heat to med and simmer mix until reduced to ¼ cup. Strain into a bowl, discarding all the solids.
Melt butter in a microwave-safe bowl in 30 sec intervals, stirring after each. Whisk lemon juice and salt into melted butter, microwave 20-30 more.
Vigorously whisk yolks into butter mix until smooth, about 30 seconds. Add vinegar reduction and whisk until creamy, 1 min. (if hollandaise is too thin, microwave on 50-percent power in 30 second intervals, no more than 1 min total, whisking after each until thickened to desired consistency) –NOTE: hollandaise will thicken as it stands. Also, I put it in the Fridge for about 5 min and it thicken up a lot during that time.
Stir in chopped dill, capers and cayenne. Warm hollandaise when ready to serve.
The Hollandaise can be made ahead of time and warmed up when ready to serve.