Killer Salmon
Monster Energy
2 cans Monster* energy
drink (green label)
8 ounces jumbo
lump crabmeat
2 ounces spinach leaves,
cut into long strips
4 6-ounce Tasmanian
salmon fillets
Salt and pepper
Freshly chopped parsley
2 tablespoons unsalted
butter, cut into pats
Preheat oven to 400°F.
Pour Monster into a saucepan and bring to a boil.
Simmer until reduced to one-third. Let cool.
Combine crabmeat and spinach in a bowl. Coat with
some of the reduced Monster mixture. Set aside.
Lay salmon skin side up and make a cut width-wise.
Open each side of the salmon fillet. Sprinkle with salt
and pepper to taste.
Put crabmeat mixture in the center of each salmon
fillet. Close the halves and flip over in a lightly oiled
baking pan.
Cut across so that a little of the crabmeat is visible.
Drizzle some of the Monster mixture over the salmon.
Sprinkle with salt, pepper and fresh parsley to taste.
Cover with foil.
Cook for 20-25 minutes, removing the foil during
the final 5 minutes. Remove from the oven and let
cool slightly.
Warm remainder of the Monster reduction. Whisking
well, add butter, salt and pepper. Spoon the sauce
over the salmon. Makes 4 servings.
Created by Chef Tara Kazimir of Michele’s Restaurant at
Dover Downs Hotel & Casino, Delaware.
* Brands may vary by region; substitute a similar product.
Salmon Ravioli
Orval Kent Foods
2 pieces Kirkland
Signature stuffed
salmon entrée
(1/2 package)
1 tablespoon
minced chives
2 tablespoons
heavy cream
Salt and black pepper
1 egg, beaten
1 tablespoon water
1 package 3-inch-square
wonton wrappers
1 tablespoon butter,
softened
Chopped tomatoes,
for garnish
Lemon wedges,
for garnish
Separate the stuffing from the salmon. Dice salmon
into small pieces, about 3/8 inch.
In a bowl, combine diced salmon, stuffing, chives,
heavy cream, and salt and pepper to taste.
In a separate bowl, mix egg with water.
On a clean surface or cutting board, lay out half of the
wonton wrappers. Brush 1/4 inch of egg wash around
the edges of each square.
Place 1/2-1 tablespoon of the salmon mixture in
the center of each wonton wrapper, pressing down
gently and leaving the wrapper edges exposed. Top
with remaining wonton wrappers and press to firmly
seal the edges.
Place the ravioli in a pot of boiling water and cook for
5-7 minutes, or until tender.
Remove ravioli from the water and place in a bowl.
Add softened butter and toss to coat.
Garnish with chopped tomatoes and lemon wedges.
Serve immediately. Makes 4-5 servings.
