Ingredients
For the Fish:
4 tablespoons of soy sauce
1/4 cup of fresh squeezed lemon juice
3 cloves of chopped garlic
1 teaspoon dry parsley
1/2 teaspoon crushed red pepper flakes
Pepper to taste.
4 6oz Skinless Salmon Fillets
Crab Topping:
8 ounces of imitation crab meat, coarsely chopped
1/4 cup of sour cream
1/4 cup of mayonnaise
3 cloves of garlic, coarsely chopped
1/4 cup of onions, finely chopped
1/4 cup grated parmesan cheese
1/2 cup of seasoned bread crumbs
Salt and Pepper to taste
Preparation
Preheat oven to 400 degrees Fahrenheit. Prepare and spray a baking sheet with cooking spray.
For the Fish: In a bowl large enough to hold the salmon fillets, combine the first six ingredients. Next, cut about a 2 inch long slit in the top portion of each salmon fillet. Coat each salmon fillet with the soy mixture and lay it on the baking sheet with the slit facing upwards. Pour any remaining marinade over the salmon. Place the salmon in the refrigerator until you have prepared the crab topping.
For the Crab Topping: In a clean bowl combine the first six ingredients. Add approximately 3 tablespoons of the seasoned bread crumbs to the mixture until combined. Add salt and pepper to taste.
Remove the salmon fillets from the refrigerator and spoon about 1/4 of the filling into, and above, the slits on the fish. Sprinkle the crab topping with the remaining bread crumbs and bake for approximately 20 minutes until salmon just begins to flake. You do not want to over-bake as the salmon will keep cooking once it is removed from the oven. Serving suggestion: Serve with a side of rice pilaf or garlic mashed potatoes.
