Sheet-Pan Crab Rangoon-Stuffed Salmon
4
Product(s) Used
Special Diet
Gluten-FreeCourse
Main CourseMain Ingredient
SeafoodOccasion
HolidaysIngredients
- 4 (8 ounces each) skinless salmon filets
- 1/4 cup San-J Tamari Soy Sauce, divided
- 1/4 cup olive oil, divided
- 1 lemon, juiced
- 3 green onions, thinly sliced on the bias, divided
- 3 cloves garlic, minced
- 1 1/2 cups chopped imitation crab, surimi or jumbo lump crab meat
- 1 cup (8-ounces) cream cheese, room temperature
- 1 tablespoon sugar
- 1 bunch broccolini, ends trimmed
- Kosher salt and freshly ground black pepper, to taste
- 2 teaspoons toasted sesame seeds, for garnish
Directions
- Place salmon filets in a resealable plastic bag. Add 3 tablespoons San-J Tamari SoySauce, 3 tablespoons oil, lemon juice, 1 green onion and garlic. Marinate at roomtemperature for 30 minutes. Remove salmon filets from marinade. Discard marinade. Patsalmon filets dry with paper towels.
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Placesalmon on prepared baking sheet. Starting about 3/4-inch from each end, cut alengthwise slit down the top center of each filet, stopping before cutting all the waythrough to form a pocket.
- Combine crab, cream cheese, 1 sliced green onion, remaining San-J Tamari Soy Sauce,and sugar in a large bowl. Stuff each salmon filet evenly with crab mixture.
- Arrange broccoli in an even layer around salmon filets. Drizzle broccolini with remainingoil, and season with salt and pepper, to taste.
- Bake until broccolini is tender and salmon is light golden-brown and internal temperaturereaches 120°F for medium rare, or reaches desired doneness, about 10 to 15 minutes.Garnish with additional green onions and sesame seeds. Serve.
