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Tasting Crab-Stuffed Salmon With Forbidden Rice

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Part of the video series: Crab-Stuffed Salmon with Forbidden Rice Recipe

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Summary: Learn how to taste crab-stuffed salmon with forbidden rice with expert cooking tips in this free gourmet seafood video clip.

Views: 602 | Tags: recipes, make, cook, recipe, cooking, grilled, seafood, baked, stuffed, gourmet, salmon

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About the Expert

Pamela Bowman Pamela Bowman, AKA "Chef Blondie" is a graduate of the LAMC School of Culinary Arts. As a personal chef in Los Angeles, she has prepared meals for numerous cl... read more

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Video Transcript

Tasting Crab-Stuffed Salmon With Forbidden Rice

CHEF BLONDIE: So here we have a very traditional plating of the salmon with the forbidden rice and a little more malt beurre. Our crab cake that we had that we made from our leftover crabmeat with a little bit of the butter sauce and then I went all out and said what the heck, a beautiful crab cake sitting with a piece of salmon on top and some of our butter sauce and all that's left is for me to taste. So I'll try a little of the crab cake, oh and the butter sauce is so delicate, I'll have some of the salmon and the salmon is yummy, and so clean and so light; the butter sauce just sets it off and our forbidden rice which is nutty and delicious. And I have a tip for you, people become afraid that they're going to overcook the salmon; they're going to make it dry, they have a piece of salmon, they don't know what to do other than just stick it in a pan. Be a little experimental, know that the minute you start to see that beautiful pink color come out, your salmon is ready. You don't want to take it to the extreme and overcook it. Undercooking is a little better, you're always going to have some carryover cook time when you take it off the stove or out of the oven, but a great way to do your salmon is to saute the very bottom of it in the beginning and then just pop it into that 350 degree oven for approximately 10 minutes and you've got a beautiful piece of salmon. And remember, any sauce is as easy as shaking a pan with a little bit of cold butter.

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