Brie, Crab and Shrimp Stuffed Salmon

I'm still trying to figure out what I want to make for Christmas. Been wanting to do a stuffed salmon, but this time of year, all you get is farm raised. I did one tonight to practice and see if it is worthy of the coming of our King (and I don't mean Obama). :wink:

Stuffing is goat brie cheese, crab, mini shrimp, fresh ginger, fresh pressed garlic, lemon, and Yardbird Rub. Since brie is a soft cheese, it doesn't grate very well. In order to grate it, I put it in the freezer for a bit.

A pocket is cut into a 2 pound farm raised salmon filet for the stuffing. You really want to pack it in. The salmon is seasoned with Yardbird Rub and wrapped in Phyllo dough. I used four sheets, but I think six or seven would have been better. Brush the top with butter. For more browning, try the broiler setting on your oven.

At 350 degrees, it cooked for 30 minutes. The cheese will be really melty in the middle, so give it a rest for about five minutes. It smells awesome, so this will be tough, I know. In the Phyllo, the salmon comes out like it was poached.

My wife just ate two huge pieces. Don't know if it is worthy of the King of Kings, but my queen liked it. Maybe there will be some room at the Inn tonight... if you know what I mean. :twisted: She just opened a bottle of wine. :wink:

The Pickled Pig said:

Lookin' real good Todd.

How does the Goat Brie compare to regular bovine brie?

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You know Paul, I never tried it.

I did shave all of the outside crap before I froze it. Figured it was easier to take that rind off before it became a hockey puck.