Grilled Salmon with Crabmeat Stuffing

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.