LOBSTER CRUSTED SALMON

"Red Lobster shares this recipe for Lobster Crusted Salmon, a new dish the company introduced to its restaurants for its 2005 Lobsterfest."

4 (5- to 6-ounces each) salmon fillets (skin off)
FOR THE LOBSTER AND CRAB TOPPING:
1/2 package dry vegetable soup mix
1/4 cup sour cream
1/2 cup vegetable flavored cream cheese
1/4 cup dry grated Parmesan Cheese
1/4 cup mayonnaise
1/2 cup artichoke hearts, drained and coarsely chopped
1 cup fresh spinach, coarsely chopped
1/2 cup Italian blend cheese
1 tablespoon fresh lemon juice
1 cup cooked lobster meat, drained and cut into 1/2-inch pieces
1/2 cup crab meat, drained
A sprinkle of Panko or Japanese bread crumbs (for topping)

Score the bottom side (skin side) of the salmon fillets lengthwise 1/4-inch deep every 1/2 inch. Brush each fillet with melted butter and season with salt and pepper. Refrigerate until ready to use.

TO MAKE THE LOBSTER AND CRAB TOPPING:
Mix all ingredients except crab and lobster meat together until thoroughly blended. Add in crab and lobster, stirring gently to combine.

TO PREPARE THE SALMON:
Heat oven to 450 degrees F.

Place seasoned salmon fillets in a shallow baking dish. Add approximately 1/2 cup water to the dish.

Bake 6 to 7 minutes.

Divide lobster and crab topping between the salmon fillets, evenly spreading it on top of the fish. Sprinkle Panko, or Japanese bread crumbs, on top of the lobster and crab topping.

Continue baking until the fish is at least 150 degrees F internally (use a cooking thermometer). Remove from oven when finished cooking and let stand for 5 minutes before serving.

Source: Patrice Stewart, The Decatur Daily (AL), March 2, 2005