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Grilled Salmon with Crabmeat Stuffing

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INGREDIENTS
Non-stick spray
2 pounds salmon, skin removed 
¼ cup olive oil
Salt and pepper
Paprika
½ stick butter, melted
¾ cup Italian breadcrumbs
¼ cup tomatoes, diced
1 -16oz can crabmeat
1-2 cloves garlic, crushed
¼ cup capers, rinsed
Cooking twine

Sauce
4-6 lemons, squeezed
1 cup white wine
½ stick butter

DIRECTIONS
  • Melt butter in pan then remove from heat.  Stir in breadcrumbs, tomatoes, crabmeat, garlic and capers. Mix well to combine.

  • Place salmon on work surface.

  • Spread crabmeat mixture on top of salmon in a thin layer.

  • Tightly roll salmon, jelly roll style, tying every ¼ inch with cooking twine.

  • Brush entire salmon surface with olive oil. Season with salt and pepper.

  • Place salmon roll on top of a grill pan that has been sprayed with non-stick cooking spray.  Grill until done.

  • Remove from heat and let rest before slicing.

  • Melt butter and add lemon juice and wine. Drizzle over salmon slices.

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