Crab and Shrimp Stuffed Salmon
Ingredients:
- 4 (7 ounce each) salmon fillets, skin removed
- 2 tablespoons avocado or olive oil, divided
- Salt and ground pepper, to taste
- ½ teaspoon smoked paprika, plus more for seasoning shrimp
- 1 teaspoon Cajun seasoning, plus more for seasoning shrimp
- 4 oz. frozen spinach, thawed
- 1x 5 oz. pack of Boursin Shallot & Chive, at room temperature
- 1 jalapeno, deseeded and diced
- 8 oz. lump crab or claw crab
- ¼ cup parmesan cheese, grated
2 teaspoons garlic, minced - 12-16 medium shrimp, peeled and cleaned
- Lemon wedges, to garnish
Instructions:
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. Keep aside.
- Drizzle the salmon filets with 1 tablespoon of oil, then season with salt, pepper, smoked paprika, and Cajun seasoning on both sides. Cut a slit through the middle of each salmon fillet, but not all the way through, about two-thirds of its total length. Keep aside.
- Squeeze excess liquid out of the spinach and discard it. In a medium bowl, combine the spinach with Boursin cheese, jalapeno, crab meat, parmesan cheese, and garlic. Season with salt and pepper to taste. Keep aside.
- Put the shrimp in a medium-sized bowl. Add the remaining 1 tablespoon of oil, Cajun seasoning, smoked paprika, salt, and pepper. Mix everything together. Keep aside.
- Stuff the salmon fillets with the crab mixture, and top with the seasoned shrimp. Transfer on the prepared baking sheet and pour the Cajun butter over the salmon.
- Bake for 15-17 minutes or until salmon is cooked through, opaque in center and flakes easily with a fork. Serve with lemon wedges.
Notes:
Opt for fresh ingredients for a more flavorful dish.
For a less spicy option, adjust the Cajun seasoning to your taste.
