Recipe by Cookie Lover
"After eating this at a restaurant in Blowing Rock, North Carolina, I was surprised that the chef was willing to give me the recipe. My favorite way of preparing salmon. A suitable meal for special company. Excellent with Pinot Grigio - our favorite is Ecco Domani®. We usually serve it with baked rice with pine nuts."
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4 (6 ounce)
thick salmon fillets
1 (6 ounce) can
lump crabmeat, divided
smoked Gouda cheese
lemons, juiced - divided
1 (8 ounce) carton
finely chopped fresh dill
1 (2 ounce) jar
capers in brine, drained
My boyfriend and I really enjoyed this. I accidentally forgot to buy sour cream, so I ended up just sprinkling the dill weed on top. I used much less butter too to cut down on the fat. Still yummy and the smoked Gouda definitely enhances the salmon flavor. Will make again. Thank you!
Not bad. I thought the Gouda would be the best part of this, but the dill sauce was what made the dish.
I will cut the crab in half next time. Makes a good presentation for a "fancy" meal. The sauce has a wonderful lemon flavor.
I had high expectations for this dish...and it delivered!!! My boyfriend was wowed by the presentation of the salmon and even more impressed by the taste. The cut of salmon I purchased was a bit too thick, masking the flavor of the crab. I also sliced the gouda too thinly, making it almost non-existant in the dish. I was afraid the cheese would override the flavor of both the salmon and crab. The dill sauce turned out phenomenal! I added a little more dill then called for, because I love dill((about three tablespoons))! I also doubled the lemon butter sauce and really coated the fillets((only made 2 fillets))! This recipe is definently a keeper!!! Can't wait to make it again!
This is the first time I felt motivated to give a review. Our salmon was very thick so it took a little longer to cook. Like many others I have a tendency to modify recipes, but when I try one for the first time, unless we are missing an ingredient I stick to it and make notes on how to modify it for future. No modifications necessary, it was perfect. I might look for a better quality of lump crabmeat next time. The canned crabmeat we had was more like shredded crab. This recipe is definitely a keeper!
Tasty and simple to make. I loved the sauce and the cheese. Counldn't taste the crab very much so next time I may leave that out and see if I notice.
Loved it. Added crab to only half of the fillets and was (almost) equally as good. The lemon and butter source as well as the sour cream is too much, I'll half it next time.
made this for my whole family. It was a huge hit.
* Percent Daily Values are based on a 2,000 calorie diet.
Glenn's Blowing Rock Salmon
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 383
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