SeaGalley’s King Salmon Imperial

Serves Two

2—6 oz. Salmon Filet (skin off, deboned and butterflied)
6 oz. Seafood Stuffing
4 oz. Hollandaise Sauce
2 oz. Butter
1/2 cup White Wine

Seafood Stuffing

3 oz. Bay Shrimp
2 1/2 oz. Alaskan King Crab Meat
3 oz. Grated Cheddar Cheese
1/2 bunch Green Onions (finely chopped)
3 oz. Bleu Cheese Dressing
G Red Onion (finely diced)
2 tbsp. Dried Bread Crumbs

Mix all stuffing ingredients thoroughly.

Hollandaise Sauce

3 Egg Yolks
1 tbsp. Cream
1 cup Melted Butter, Cooled to Room Temperature
1 tbsp. Lemon Juice or White Wine Vinegar
1/2 tsp. Salt
Dash of Cayenne Pepper

Mix eggs and cream in a stainless steel bowl over a pot of slow simmering water. Stir eggs and cream continuously until eggs have the consistency of very heavy cream. Begin to add the cooled butter to eggs with one hand while stirring vigorously with the other. Pour slowly so that each addition is blended into the egg mixture before more is added. When all the butter has been added add the lemon juice or vinegar and remove from heat. Add salt and a dash of cayenne.

Preparation

Stuff each salmon filet with one half the seafood stuffing, season well with salt and pepper. Bake salmon in a casserole dish with butter and white wine at 375 degrees, or until salmon is cooked through and stuffing is a light golden brown (about 15 minutes). Serve salmon over wild rice pilaf with fresh steamed broccoli and drizzle with hollandaise.

SeaGalley • 40th & C Street in Anchorage • www.seagalleyalaska.com  • (907) 563-3520

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