Leek Wrapped Salmon
Leek Wrapped Salmon with lump crabmeat, seasoned with lemon, garlic, and hot sauce, offers a flavorful, elegant dish .
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at louisianahotsauce.com.
Cooking tools:
- Grill
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Tongs
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 1 Tbsp Better Than Bouillon® Lobster Base
- 1 tsp cracked black pepper
- 2 tsp freshly squeezed lemon juice
- 2 tsp minced garlic
- 1 side of salmon (4-5 pounds), skinned and cut in half crosswise
- 3 large leeks, cleaned, roots removed and cut in half lengthwise
- 1 lb lump crabmeat, drained and cleaned
- 2 tsp Better Than Bouillon® Fish Base
- 2 tsp The Original Louisiana Brand Hot Sauce
- ½ cup freshly chopped parsley
- 1 cup Panko breadcrumbs
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