Blowing Rock Salmon

01Method

1. 1

   Heat the oven to 350 °F (175 °C).

2. 2

   Trim any thin edges from the salmon fillets as needed. Using a sharp knife, butterfly each fillet by slicing horizontally through the middle, leaving one edge intact so it opens like a book. Fill each fillet with a portion of crabmeat and a slice of smoked Gouda, then close them back up. Arrange the fillets in individual baking dishes. Combine the melted butter with the juice of one lemon and drizzle evenly over all the fillets.

3. 3

   Bake in the preheated oven for about 30 minutes, or until the salmon is opaque and flakes easily with a fork.

4. 4

   Stir together the juice of the second lemon, the sour cream, and the dill until combined. Spoon the sauce generously over each baked fillet and finish with a liberal scattering of capers. Serve right away.