Chef Cedric Fletcher from fat Catz Louisiana Kitchen in Tyler shares his fabulous, simple recipe for stuffed salmon, Fat Catz style!
Fat Catz Stuffed Salmon
1 cup Onions,chopped fine
¼ cup Celery,chopped fine
½ cup BellPeppers, chopped fine
1 tsp. Fish Sauce
½ tsp White pepper
½ tsp. Paprika
¼ tsp. CayennePepper
¼ tsp. Black Pepper
½ tsp. Onion Powder
¼ tsp Dried WholeThyme Leaves
¼ tsp. Dried WholeOregano Leaves
½ cup Green Onions
2 tsp. FreshGarlic, chopped fine
½ lb. Shrimp,70/90 count
1lb. Real CrabMeat
2 cups JapaneseBread Crumbs
3tbsp. Parmesan Cheese
3 tbsp. Parsley
- Place ½ the butter in a skillet over high heat. Add the onion, celery, bell peppers and garlic and sauté for 4 minutes.
- Add fish sauce, white pepper, paprika, cayenne, black pepper, onion powder, thyme, oregano, and green onions. Cook for 3 minutes
- Add shrimp and crab meat and cook for 5 minutes
- Add half of the bread crumbs stir and cook 1 minute until the mixture starts to stick.
- Add the other half of the butter and cook until it melts, scraping the bottom of the pan
- Stir in the remaining bread crumbs and remove from the heat
- Combine the egg beaten with the parmesan cheese and parsley, and mix well into the skillet mixture,
- Spread the stuffing onto a baking dish and place in your refrigerator to cool.
- Use 3 ounces of stuffing per 8 ounce salmon filet. You may also substitute snapper or flounder.
- Add creole seasoning to you fish filet, sear the salmon filets on both sides and bake for 12 minutes or until desired doneness. For the maximum moistness cook your salmon to medium, it is completely safe.
Creamy white wine sauce
¼ cup shallots
½ lb butter
¼ cup flour
2 cups shrimp stock
1cup heavy cream
½ tsp Cayenne Pepper
1 cup whitewine