Crab and Artichoke - Crusted Salmon

By mirelsonp

This is a quick favorite and can e prepared ahead of time and finished just before serving.

Ingredients

• 1 shallot, minced
• 1 (14-ounce) can artichoke hearts, drained
• 2 garlic cloves, minced
• 1/2 cup (1 stick) unsalted butter, softened
• 4 ounces cream cheese, softened
• 1/4 cup (1 ounce) Parmesan cheese
• 4 ounces lump crab meat, drained and flaked
• 1/4 cup chopped fresh basil
• 1/4 cup thinly sliced chives
• 1/4 cup olive oil
• 6 (8-ounce) salmon fillets, skin removed
• salt and pepper to taste

Details

Servings 6

Preparation

Step 1

Preheat oven to 375F.

Combine the shallot, artichoke hearts, garlic, butter, cream cheese and Parmesan cheese in a food processor. Process until mixed but not smooth. Add the crab meat, basil and chives and mix well.

Heat the olive oil in a large ovenproof saute' pan until it begins to shimmer. Season the salmon lightly with salt and pepper. Add to the saute' pan skin side up and sear until golden brown. Turn and sear the other side.

Spread about 1/2 cup of the crab mixture on each fillet. Bake for 5 to 8 minutes or until the salmon is firm and the crust is light brown.

Serve immediately.