Quick and Oh So Easy Stuffed Salmon - Salmon with Crab Cake Stuffing

I'm not sure if I've posted this one before or not, but I was glancing through my photos, saw these, and ironically, I'm making the same thing tonight so I decided it would be a great (and fast) fly-by post for An American Housewife today. 

Although I often make this for our own family, tonight I'm making it for a larger crowd because it's SO fast and SO easy but SO good.  It's like a more time consuming stuffed salmon, but using store bought items from Sam's Club, I whip this up in 5 minutes, put it in the oven and forget about it for 45-60 minutes and then... it's done and looks and tastes fabulous.

Tonight I am not sure how many people we'll be serving, as many guests are traveling in today from out of state to stay with us all weekend... but I'm guessing it will be about 9, as well as my husband and I.  For the rest of the weekend I'll be cooking for an average estimate of about 20+.  We won't ever know as we have some relatives staying with us and a lot more at hotels - but our home is "OPEN" to everyone all weekend. 

This afternoon, in the midst of the craziness, I'm simply going to throw this together, add some broccoli and some riced cauliflower, and serve a meal that looks like it took much longer than it did.

Easy Crab "Stuffed" Salmon

Salmon - fresh, skin on or off doesn't matter but skin on is cheaper and you can always peel it off later
Frozen Crab Cakes
Seasonings:  salt, pepper, butter, lemon pepper, Old Bay, etc. 

Cut the fresh salmon into portions if you didn't buy it already cut.  Lay them on a greased baking sheet or pan.  I foil line all my pans for easy clean up, that's the only reason you see foil in most of my photos. 

Place one frozen or thawed crab cake on each portion of salmon.  It takes longer to cook if they are still frozen, so I prefer thawed, but sometimes I make this at the last second and have to take them straight from the freezer.

Sprinkle with seasonings you like.  I like salt and pepper with some lemon pepper or Old Bay.

Dot with butter for flavor but if you don't like to use real butter, you can skip it.

Bake at 375 for about 45-60 minutes or until the crabcakes are done and golden brown and the salmon is done and starting to brown on the edges.  Serve with whatever vegetables or side dishes you prefer.

I have also grilled this instead of baking in the oven.  I use foil on the grill rack, grease well, and lay the salmon on.  Grill over medium until done.  The skin usually sticks to the foil so it makes it easy to peel right off as I'm transferring the portions to the plates.

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Fast and Easy Chicken Taco Soup in the Instant Pot (or Cosori, etc. brand instant pressure cooker)

The other night it was time to figure out what was for dinner, I had a couple chicken breasts thawed and needed something quick, but obviously also low carb (keto actually) and sugarfree.  I was craving sour cream and avocado so chicken taco's came to mind... and made with extra broth, was the perfect soup.

If you want to use taco seasoning from a packet - go ahead!  I do sometimes, other times I just throw together a bunch of seasonings.  This time I did the seasonings but you get the same results (or similar, depending on the amount of spice you use) by using store bought.

Fast and Easy Chicken Taco Soup

Boneless, skinless chicken breasts (I used 4 small breasts)
2 cups chicken stock (I use 2 cups water with 2 1/2  teaspoons chicken boullion
If you have leftover salsa to use up - you can add up to a cup of salsa if you wish
1 t fresh, minced or chopped garlic
1 T chili powder
2 t paprika
2 t sea salt
1 t black pepper
1 1/2 t cumin
1/2 t onion powder
1/2 t oregano
1/4 - 1/2 t cayenne pepper, according to your own taste

Put everything in your instant pot, seal, and set it to manually cook for 10 minutes.  If your chicken breasts are still frozen when you put them in, do 20.  You can quick release when it's finished, and use two forks to pull the chicken apart and start to shred it into bite sized pieces.  Add a dash of lime juice if you wish.  Then ladle into bowls and serve with;

Shredded cheddar
Sour cream
Avocado slices

This can be made in your slow cooker or crock pot too!  Just cook on high for about 3 hours or low for about 6 - shred and serve.

I know many people own the Instant Pot brand.  I use the Cosori brand and liked it enough to buy two more and gift them to my daughters.  If you don't own an electric pressure cooker yet, you might be interested in some of these related products available through Amazon:

  Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

  Instant Pot Lux 6 Qt Red 6-in-1 Muti-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Sauté, Steamer, and Warmer

   COSORI Electric Pressure Cooker 6 Qt 8-in-1 Instant Stainless Steel Pot, 16 Program Slow Cooker, Rice Cooker, Steamer, Yogurt Maker, Sauté, Warmer with Extra Glass Lid & Sealing Ring, 2-Year Warranty

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Tiramisu Recipes: Both regular sugar sweetened and a low carb, sugar free version!

Regular ladyfinger and sugar sweetener version from my post in 2009


1 lb. mascarpone cheese or cream cheese if you can't find mascarpone easily
6 eggs, separated
24 Ladyfingers OR for low carb, make your own almond flour based shortbread cookies (below)
1/3 cup sugar or sweetener of choice for sugar free (I use a mix of 2-3 for best flavor: Ideal, Stevia, Truvia)
1/2 t vanilla
1 oz. brandy or amaretto
6 T espresso powder mixed with 1 cup boiling water
3 T cocoa (approximately)

Have the mascarpone or cream cheese room temperature or a bit softened in the microwave for easier mixing.  If you are adding the cheese cold, do so in tablespoons with the mixer running.

Mix the water and espresso together in a dish or bowl.  Add the amaretto or brandy.  Set aside.

Beat 3 of the egg whites until light and stiff. They will hold their shape when you lift the beaters.  Set aside.

Beat the 6 egg yolks, vanilla and sugar or sweetener until it's creamy, pale yellow and thick.  Add the mascarpone or cream cheese cheese. Continue beating until blended and smooth.  Fold the beaten egg whites into the mascarpone cheese mixture. Slowly and patiently.  Do not over mix and do not use an electric mixer or you will ruin it. Fold by hand until blended and light.

Dip each of the lady finger cookies quickly into the espresso and place in the bottom of a 9X13 dish or pan - although I sometimes use an 8X8 dish.  Do not let the cookie sit in the espresso; Just dip and remove.  When the bottom is covered, add half the mascarpone cheese and spread smooth. Sprinkle with cocoa.  Add another layer of dipped ladyfingers and another layer of mascarpone. Top it off by sprinkling the top of the dessert with cocoa to cover. Refrigerate overnight.



If you are ok with some carbs, or can have gluten with no problem, then you can save yourself a lot of hassle by using store bought cookies.  However, I made these previously for homemade sugar free, low carb Twix and put the second half of the batch in the freezer for "some other day" so I was quickly able to throw together this Tiramisu using some leftover low carb, sugar free cookies from my freezer.  As a matter of fact, I used the shortbread but also a bag of low carb, sugar free sugar cookies. 


2 c almond flour or hazelnut flour (love hazelnut for this but I don't always have that on hand like I do almond flour)
1 c butter
1/2 c sweetener of choice
1 egg
1/2 t salt
1/4 t baking powder
1 c vanilla flavored whey protein powder or 1 c unflavored whey protein powder with 2 t vanilla
2 T water

Preheat oven to 325.  Beat the butter light and fluffy then add your sweetener, beat and then add the egg and beat again.  Add the salt and baking powder along with half the ground nuts, beat briefly then add the rest of the nut flour.  Beat in the whey protein powder and the water.  The dough will be soft and sticky.  Line a shallow pan with parchment paper.  Place the dough on the parchment, cover with a second piece and roll gently out to a rectangle about 1/4" thick.  Peel off the top sheet and score into bars or squares.  Bake for 25 to 30 minutes until golden.  During this time you can carefully break them apart on the score marks; flip them and move the outside to the inside and inside bars to the outside for even baking.  I then turn the oven off and let them stay in until the oven cools, to crisp up, as almond flour cookies tend to be soft.  Store in the freezer or use in your favorite cookie recipe, or just eat them.


For Tiramisu

The espresso powder and amaretto - ready for dipping the cookies!

The egg whites are beat

The yummy filling... beat smooth

Carefully fold in the whites...

Cookies dipped and layering with the filling, sprinkled with cocoa powder

Layered and ready to chill...

My favorite espresso powder is Delallo!  This is the exact kind I used in the recipe above and keep on hand in the cupboard for other baked goods.  I don't actually drink it made into an espresso coffee as I don't care for instant coffee in any form and I own an espresso maker for that.  But for baked goods and cooking?  LOVE Delallo.

You might also be interested in some of the other related products to this recipe, available through Amazon - delivered straight to your home;


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