As much as I love fish and seafood, I don't cook it often at home and I'm not really sure why. With a recipe like this one, I should never have an excuse to not make salmon. It's delicious!
Last Wednesday, we had a big snowstorm and my step-mom decided to stay the night at my place instead of driving. I love that she was there to try this new recipe with me. She really liked that the salmon didn't taste fishy and loved the flavors in the topping! I love mushrooms and crab just as much as salmon, so the meal was a complete winner for me! It's fast enough to make during the week, and would also be great for Sunday dinner. Enjoy!
Crab and Mushroom Topped Baked Salmon (click here to print recipe)
What you need:
2 salmon fillets (skinless)
2 tablespoons olive oil plus additional for baking dish
4 ounces white mushrooms, chopped
1 clove garlic, minced
2 tablespoons flour
4 tablespoons mayo
1- 6 ounce can of crab, drained
4 green onions, thinly sliced
1 teaspoon dried parsley flakes
salt and pepper
Preheat oven to 375 degrees.
Grease a glass baking dish with some olive oil.
In a skillet, heat 2 tablespoons olive oil over medium heat. Add the mushrooms and garlic. Saute until mushrooms are tender, about 5 minutes. Add the flour, stir and cook for one minute. Then stir in the mayo, crab, green onions, parsley, salt and pepper. Remove from heat.
Season the salmon fillets with some salt and pepper. Place salmon in the baking dish and top each salmon fillet with the crab and mushroom mixture. Bake for 25 minutes, or until salmon flakes easily with a fork.
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On the blog... one year ago: Benne Wafers (Sesame Seed Cookies)
Two years ago: Blackberry Scones with Lime Glaze
This recipe was featured at: Jam Hands
This recipe is shared at these blogs: Love Bakes Good Cakes, Living Better Together, The Best Blog Recipes, The Better Baker, Flour Me with Love, This Gal Cooks, Jam Hands, The Plaid and Paisley Kitchen, Feeding Big, Inside BruCrew Life, Kathe with an E, Yesterfood,