Stuffed Salmon with crab and spinach with dill sauce

Ingredients (Serves 4)


  • 4 salmon fillets (185g/61/2oz each)
  • 100g fresh crab meat
  • 200g fresh spinach, sautéed and finely chopped
  • 500ml full fat milk
  • 1 teaspoon soy sauce
  • 25g fresh dill, chopped
  • Lightly steamed mangetout to serve
  • Dill sprigs to garnish


Preheat the oven to 180c (350 F/gas 4). Using a sharp knife, cut a small pocket into the middle of each salmon fillet. In a bowl, mix together the crab meat, spinach and garlic and stuff into each salmon fillet. Place a large piece of aluminium foil in a roasting pan so that the edges come up the sides of the pan. Place all the fillets in the centre of the foil, leaving 1cm (1/2 in) between each one.

In a jug, stir together the milk, soy sauce and dill. Pour over the salmon fillets. Fold over the edges of the foil to enclose the fish and pinch together at the top to form a parcel. Cook in the oven for 10-12 minutes. Be careful not to overcook the salmon: it should be pink on the inside.

Serve the salmon hot, on a bed of mangetout if desired, with a little of the sauce on top. Garnish well with fresh dill sprigs.


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