1 pound (or more) salmon fillet; skinned
2 cans of lump crab meat; drained
2 tbls of butter or ghee
1 whole egg
1/2 cup of almond meal/flour
1/3 cup of Parmesan cheese
roughly 1/3 cup of roughly chopped artichokes; I used marinated ones
1 tbs dill weed
1 tbls Old Bay Seasoning
juice of half a lemon
3-4 tbls of olive oil
A few pads of butter for afterwards, if you so choose.
Pre-heat oven to 400 degrees. Fillet the skin off of your salmon, ( you could probably have your butcher do this for you). Oil up a cookie sheet, or baking dish of choice.
Rinse off your fillet under cold water to remove any scales that were missed. Pat fish down with paper towel and lay flat on a long cutting board, and add 1 tsp of the old bay seasoning…I did the straight from can to fish…I don’t really like to measure stuff when cooking.
In a medium or large mixing bowl add crab meat, almond meal, dill, old bay, lemon juice, butter, artichokes, egg and cheese and stir to combine. At this point you’ll be think that you have way to much crab meat…but I promise it will all work out.
With skin side up; remember you have removed the skin and now your fish isn’t so pretty; take your crab mixture and spread it out on top of the fish, leave little then half in the bowl. Roll your salmon fillet up, don’t worry some filling will spill out from sides, now taking a long sharp knife cut out 1-2 inch think steaks. I ended up with 4 gorgeous rounds. I then laid them on my oiled cookie sheet.
By now you’re wondering what to do with lefter over crab mixture? Well you lay it on top of your salmon steaks and stuff it in.
I drizzled a little bit more olive oil on top to help with browning.
Bake on 400 for 18 minutes, then on high Broil setting for 5 minutes or until brown.
Once my beauties were done I laid a small pad of butter to drip down into them.
I served them on top of a bed of fresh collard greens, sauteed in the pan with olive oil and bacon grease.