One of my favorite dishes! Fresh baked wild salmon steaks topped with Neptune-style sauce. Easy and impressive. I recommend serving with slightly-under steamed asparagus and a generous glass of Sauvignon Blanc.
Ingredients:
2-4 fresh, wild salmon fillets, skin-on
1/8 olive oil, for brushing salmon fillets
1 cup cream cheese, light
1 cup cream cheese, regular
1/2 cup grated Parmesan cheese
1 cup crab meat, chunks
1 cup fresh spinach, chopped fine
1 cup fresh green onions, chopped fine
1/2 lemon, cut into wedges
Fresh ground pepper, to taste
Method:
1) Preheat oven to 400F. Brush bottom of salmon steaks with olive oil and place in glass baking dish.
2) In a separate bowl, combine cheeses, spinach, green onions, and crab meat. Squeeze in lemon juice. Mix gently.
3) Spoon Neptune-style sauce on top of salmon-fillets, pressing down lightly to make a dense crust. Top with freshly cracked black pepper.
4) Bake for 20-30 minutes, or until topping is lightly browning, and salmon is cooked throughout.
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