glenn's blowing rock salmon

Ingredients

• Servings: 4
• 4 (6 ounce) thick salmon fillets
• 1 (6 ounce) can lump crabmeat, divided
• 4 slices smoked gouda cheese
• 1/4 cup butter, melted
• 2 lemons, juiced - divided
• 1 (8 ounce) carton sour cream
• 1 tablespoon finely chopped fresh dill
• 1 (2 ounce) jar capers in brine, drained

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• trim the salmon fillets, if necessary, to remove thin portion; with a very sharp knife, cut the fillets horizontally through the center but leave one end uncut so the fillet opens like a book. place 1/4 of the lump crabmeat each opened fillet, and top crab with a slice of smoked gouda; close the fillets. place each fillet into a single-serving baking dish. mix the melted butter and juice of 1 lemon in a small bowl, and drizzle the lemon butter over all the salmon fillets.
• bake in the preheated oven until the salmon is opaque and flakes easily, 30 minutes or as needed.
• in a bowl, mix the juice of the 2nd lemon with sour cream and dill; spoon sour cream mixture over each baked fillet, and sprinkle liberally with capers. serve immediately.