Glenn's Blowing Rock Salmon

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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 607 Calories

Ingredients

• ¼ cup butter, melted
• 1 (8 ounce) carton sour cream
• 4 slices smoked Gouda cheese
• 1 tablespoon finely chopped fresh dill
• 4 (6 ounce) thick salmon fillets
• 1 (6 ounce) can lump crabmeat, divided
• 2 lemons, juiced - divided
• 1 (2 ounce) jar capers in brine, drained

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 3

Bake in the preheated oven until the salmon is opaque and flakes easily, 30 minutes or as needed.

Step 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.