Crab and Shrimp Stuffed Salmon
Ingredient List:
salmon fillets (7 oz each), skinless
2 tablespoons avocado or olive oil, divided
Salt and pepper to taste
1/2 teaspoon smoked paprika, to season the shrimp
1 teaspoon Cajun seasoning Details
Shrimp for seasoning 4 oz. Frozen spinach, thawed
1x 5-oz package Boursin shallots and chives, room temperature
1 jalapeño, seeded and diced
8 oz chunks or tong crab
1/4 cup Parmesan cheese, grated
Garlic, minced
tsp 2
12 to 16 medium-sized shrimp, peeled and cleaned
Lemon wedges for garnish
Crab and Shrimp Stuffed Salmon
Prepare:
1️⃣ Preheat oven to 350°F (175°). ℃).℃). Line a large baking tray with baking paper. Set aside.
2 Pour 1 tablespoon oil over the salmon fillets and season on both sides with salt, pepper, smoked paprika, and Cajun seasoning. Make a cut in the center of the salmon fillet, but only about two-thirds of the way through. Set aside.
3️⃣ Squeeze out excess water from the spinach and discard. In a medium bowl, toss the spinach with the Boursin cheese, jalapeños, crabmeat, Parmesan cheese, and garlic. Season with salt and pepper. Set aside.
4️⃣ Place the shrimp in a medium bowl. Add remaining 1 tablespoon oil, Cajun seasoning, smoked paprika, salt, and pepper. Mix everything. Set aside.
5️⃣ Fill the salmon fillets with the crab mixture and top with the seasoned shrimp. Place on prepared baking sheet and pour Cajun butter over salmon.
6️⃣ Bake for 15-17 minutes or until the salmon is cooked through, opaque in the center, and flakes easily with a fork. Serve with lemon wedges.