Glenn's Blowing Rock Salmon

Glenn's Blowing Rock Salmon

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"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."

Ingredients

50 m {{adjustedServings}} servings 607 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 607 kcal
  • 30%
  • Fat:
  • 42.5 g
  • 65%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 49.8 g
  • 100%
  • Cholesterol:
  • 207 mg
  • 69%
  • Sodium:
  • 965 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Trim the salmon fillets, if necessary, to remove thin portion; with a very sharp knife, cut the fillets horizontally through the center but leave one end uncut so the fillet opens like a book. Place 1/4 of the lump crabmeat onto each opened fillet, and top crab with a slice of smoked Gouda; close the fillets. Place each fillet into a single-serving baking dish. Mix the melted butter and juice of 1 lemon in a small bowl, and drizzle the lemon butter over all the salmon fillets.
  3. Bake in the preheated oven until the salmon is opaque and flakes easily, 30 minutes or as needed.
  4. In a bowl, mix the juice of the 2nd lemon with sour cream and dill; spoon sour cream mixture over each baked fillet, and sprinkle liberally with capers. Serve immediately.
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Reviews

8
  1. 10 Ratings

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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 ...

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...