Description
Imagine a dish that not only tantalizes your taste buds but also presents a feast for the eyes. Our Crab and Shrimp Stuffed Salmon is just that – a harmonious blend of succulent seafood nestled within tender, flaky salmon, seasoned to perfection with Cajun and smoked paprika spices. This dish is a testament to the allure of high-quality ingredients coming together in a symphony of flavors, making every bite a memorable experience.
Ingredients
4 salmon fillets (7 ounces each), skin removed
2 tablespoons avocado or olive oil, divided
Salt and ground pepper, to taste
1/2 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 Boursin Shallot & Chive, at room temperature
1 jalapeno, deseeded and diced
8 oz. lump crab or claw crab
1/4 cup parmesan cheese, grated
2 teaspoons garlic, minced
12–16 medium shrimp, peeled and cleaned
Lemon wedges, to garnish
Cajun Butter Sauce:
2 tablespoons unsalted butter, melted
Juice of 1 lemon
1/4 teaspoon Cajun seasoning
1/4 teaspoon smoked paprika
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Season salmon fillets with 1 tablespoon oil, salt, pepper, smoked paprika, and Cajun seasoning on both sides. Cut a slit through the middle of each fillet, about two-thirds deep.
Squeeze excess liquid from spinach. Combine spinach, Boursin cheese, jalapeno, crab meat, parmesan, and garlic in a bowl. Season with salt and pepper.
In another bowl, toss shrimp with remaining oil, Cajun seasoning, smoked paprika, salt, and pepper.
Stuff salmon with crab mixture and top with seasoned shrimp. Place on the baking sheet and drizzle with Cajun butter.
Bake for 15-17 minutes until salmon is opaque and flakes easily. Serve with lemon wedges.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
Nutrition
- Calories: Kcal: 590