Baked Salmon w/ Crab and Spinach
1.5 lb salmon filet cut into 4-6 oz pieces
1 Dungeness crab – remove the meat from the shell, keep large pieces as intact as possible
1 lbs baby spinach (I used a full salad mix bag)
1 half a small shallot sliced thin
olive oil
Bread crumbs
Grated parmesan cheese
1 cup mayonnaise
Old bay seasoning
1 tsp worchestershire sauce
1 tsp dry mustard
Juice of one lemon
salt & pepper (S&P)
Preheat oven to 375
First mix the last 5 ingredients in a bowl and season to taste with S&P. Set aside.
Next put a 2 count drizzle of olive oil in a large sauté pan. On medium low heat, add the shallot. Saute the shallot until soft. Add all the spinach and toss to wilt for 1 minute. Add 2 tablespoons of water and cover. Cook spinach for another minute until wilted, but still bright green. Set aside.
To assemble the individual dishes, use 4 medium size oven safe ramekins or soup crocks. Place 1/4 of the spinach mixture in the bottom of each dish. Place a salmon piece on top. Brush lightly with olive oil and sprinkle with S&P. Gently fold the crab meat with the sauce and place 1/4 on top of salmon filet. Continue with remaining 3 ramekins. Top each ramekin with 1 Tbsp bread crumbs and parmesan cheese.
Place all ramekins on a baking sheet and bake for 20 minutes until salmon is medium rare or to desired doneness.
I served these with orzo with zuchinni, mushrooms, and pinenuts.
