Red Lobster is an American casual dining restaurant chain that is owned and operated by Darden Restaurants, Inc., headquartered in Orlando, Florida. The company also has operations in Canada, the United Arab Emirates, and Japan. As of May 29, 2011, there are 698 Red Lobster locations worldwide.

Red Lobster was founded in 1968 by entrepreneurs Bill Darden and Charley Woodsby. Originally billed as a "Harbor for Seafood Lovers", the first restaurant in Lakeland, Florida, was followed by several others throughout the southeast. In 1970, General Mills acquired Red Lobster as a five-unit company. With new backing, the chain expanded rapidly in the 1980s.

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Baked Stuffed Salmon




Baked Stuffed Salmon
Red Lobster Recipe

Serves 6

6 (5-6 oz) salmon fillets
1 1/2 tablespoons seafood seasoning
non-stick cooking spray

Stuffing
1 sleeve Ritz Crackers, crushed
6 oz. Andouille Sausage, diced small
1 cup (8 oz) lump crab meat
1/4 cup butter, melted
1 1/2 teaspoons parsley, dried
1 green onion, chopped
1/2 cup Monterey Jack Cheese, shredded

Sauce
10 oz. container prepared Alfredo sauce
½ teaspoon seafood seasoning
1/2 cup Monterey Jack cheese, shredded
1/2 cup Parmesan cheese, grated
1/4 cup Chablis wine
1/4 cup half and half

Preheat the oven to 400 degrees. Spray a 9x13 baking dish with Nonstick Cooking Spray. Use a knife to cut a large pocket in the side of each piece of fish. Place in 9x13 pan and set aside.

To make the sausage and crab stuffing, mix all the stuffing ingredients in a large mixing bowl, stir until well combined.

Place ½ cup stuffing in each piece of fish and flatten the fish slightly so it cooks more evenly Lightly spray the fish with non-stick cooking spray and sprinkle with Seafood Seasoning. Carefully add ¼ cup water around the fish, not poured over the fish.
Place in oven and cook 20-25 minutes or when the stuffing reaches 140-150 degrees.

While the fish is baking, make the sauce by combining all the sauce ingredients in a small sauce pan over medium heat, stirring often until the cheese is melted and the sauce is bubbling. Serve over the fish.


2 comments:

  1. Shouldn't that be a 1/2 cup of Montery Jack
    in the sauce, intead of 12 cups?

    ReplyDelete