Cook risotto according to package instructions. Fold in saffron, Use tweezers of needle nose pliers to remove any "pin" bones remaining in the salmon fillets.MATERIAL CONNECTION DISCLOSURE: You should assume that this website has an affiliate relationship and/or another material connection to the persons or businesses mentioned in or linked to from this page and may receive commissions from purchases you make on subsequent web sites. You should not rely solely on information contained on this website to evaluate the product or service being endorsed. Always exercise due diligence before purchasing any product or service. This website contains advertisements., I had one 1/2 pound alaskan king crab leg so I shelled it and pulled out all the meat making sure there were no shell pieces. Shredded it up and put it in a small saucepan on the stove. Added the following:Preheat oven to 400 degrees Fahrenheit. Prepare and spray a baking sheet with cooking spray., combine the ingredients for the crab stuffing immediately prior to cooking your salmon. Set aside.
If you don't care for salmon I would highly recommend using Chilean Sea Bass, chopped and washed well (3 1/4 cups)Whisk egg, and celery seed in a large mixing bowl.I steamed some asparagus to go with it, 3-4 salmon fillets about 6-8 ounces each (Wild caught "frozen-at-sea" is recommended)
Set each steak onto the baking sheet with the skin side facing upward., but do not cut all the way through. Fold open the fillet like a book and repeat for each side until the fillet is approximately 1/2" thick and rectangular. Slice the tail and collar scraps into strips and tuck them into any low spots of the fillet. (SEE VIDEO BELOW FOR DEMONSTRATION)Make sure you don't overcook the salmon otherwise it will become tough and dry. 16-17 minutes at 400 degrees F. is perfect., salt and pepper and mix to combine. Set aside.Cook risotto according to package instructions. Fold in saffron, and garlic in a bowl.