Salmao Recheado (carne De Caranguejo E Molho De Champagne) Recipe
Stuffed Salmon with crab meat finished with champagne sauce, served with vegetables and mashed potatoes
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Stuffed Salmon
Champagne Sauce
Vegetables and Mashed Potatoes
Method
Stuffed Salmon Preparation
- 1
Prepare the filling
In a bowl, mix the crab meat, cream cheese, chopped parsley, lemon juice, minced garlic, salt, and black pepper until well combined.
- 2
Prepare the salmon
Make a pocket in each salmon fillet by slicing them horizontally without cutting all the way through. Stuff each pocket with the crab mixture.
- 3
Cook the salmon
Preheat your oven to 180°C (350°F). Place the stuffed salmon fillets on a baking sheet lined with parchment paper. Bake for about 20 minutes or until fully cooked.
Champagne Sauce Preparation
- 4
- 5
Add champagne
Pour in the champagne and let it reduce by half.
- 6
Finish the sauce
Stir in the heavy cream and chopped chives. Season with salt and black pepper, then simmer until thickened.
Vegetables and Mashed Potatoes Preparation
- 7
- 8