Baked Stuffed Salmon with Crabmeat (Served with Irish Potato Cakes and Coleslaw)

Bluerose Café
652 St. Andrews Blvd.
843-225-2583
www.bluerosecafecharleston.com
Bluerose Café chef/owner Denis O’Doherty opened his little slice of Ireland seven years ago, determined to bring a “wee bit” of the Old Country to West Ashley. Focusing on keeping locals happy with homemade breads, made-from-scratch soups, and quick service has translated into the place only being able to close for half a day a week. Home of possibly the cheapest breakfast this side of anywhere (the “West of the Ashley” – two eggs, bacon, toast and a choice of early morning potatoes or grits for $4.95), it will fill you up until you have to come back for lunch. Or for a slice of buttermilk pie. Just don’t get Denis singing Irish tunes. He’s a good singer, but not everyone who joins in is.
 
Ingredients:
• 2 lbs Salmon filets
• 8 oz Crabmeat
• 1 cup of Breadcrumbs
• 1 Egg
• 1 tbsp Worchester Sauce
• 1 tbsp Hot sauce
• 1 Lemon, zested and juiced
• 1/4 cup of mayonnaise
• 1 tbsp Italian herb seasoning
• 2 cups of mashed potatoes
• 3 tbsp Olive oil
 
Directions:
 
Stuffing:
In a bowl, mix the crabmeat, 1/4 cup of breadcrumbs, egg, Worchester Sauce, hot sauce, mayonnaise and zest and juice of lemon.
Portion Salmon into four 8 oz. pieces, slit down the middle of each filet. Stuff with crab stuffing  and then place in 350-degree oven and bake 25 min.
 
Irish Potato Cakes:
In a separate bowl mix mashed potatoes, remaining bread crumbs, Italian seasoning, salt and pepper to taste. Form into 8 potato cakes, sautee in olive oil until golden brown on both sides.
 
I always say the simpler the better. Less is more. This meal goes great with coleslaw or any grilled or sautéed vegetable.