Wednesday, May 25, 2011

Copycat recipe for Stuffed Salmon

When I lived on the East Coast, there were two warehouse chain stores in the area, BJ's Warehouse and Costco.  The closest place now is Sam's Club, and that's about three hours to Grand Junction, CO, so I don't go there very often.  One item we really enjoyed eating was the stuffed salmon filets; of course it was stuffed with imitation crab meat, but we didn't care because it tasted so yummy.

Yesterday I wanted to make a romantic dinner for Roy and myself; and I just happened to have thick salmon filets and imitation crab meat on hand.  Time to get the brain cells going, remember how the stuffed salmon tasted and come up with a copycat recipe.  Well folks, it came out well, and very, very close to the actual product I used to purchase.

So, anyone looking for a copycat recipe for Costco or BJ's Warehouse stuffed salmon with crabmeat, try out my recipe, and I believe you'll be pretty impressed.

This is a copycat recipe I came up with for the stuffed salmon that is sold in warehouse chains such as Costco and BJ’s Warehouse.
4 Tbsp olive oil, divided in half
4 (1/2 lb each) salmon filets, at least 1 ½” thick; deboned and skin removed
1 cup flaked style imitation crab meat, pulled apart
1 cup hot, cooked long grain rice
1 Tbsp melted butter
1 Tbsp softened cream cheese
½ tsp minced garlic
¼ tsp each crushed, dried celery seed, basil, oregano, marjoram, rosemary and thyme
 1 tsp each salt and dill
Preheat oven to 400F.  Brush 2 Tbsp olive oil on bottom and sides of a 1.5 qt baking dish.
Make a cut lengthwise on each filet, leave ½” uncut space on each side, and on the bottom; create a pocket by gently running tip of sharp knife under each flap and leave ½” space each side.
In a medium bowl, combine crab meat, rice, butter, cream cheese, garlic and herbs (except salt and dill) well.  Spoon filling into each filet pocket; creating a small mound at the top.  Brush remaining olive oil onto salmon; sprinkle salt and dill over the salmon and place into baking dish.  Bake for 20 minutes; check for doneness (thickest part of filet will flake) about 2 minutes before allotted cooking time.
Makes 4 servings.
Mary Cokenour
May 24, 2011