Crab and Shrimp Stuffed Salmon
Enjoy a burst of flavors with this crab and shrimp stuffed salmon! With creamy boursin cheese, succulent shrimp and crab, it turns the delicate salmon into a fantastic meal.
Servings: 4
Ingredients
Crab and Shrimp Stuffed Salmon
- 4 7 ounce each salmon fillets, 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
- 1 x 5 oz. pack of 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). 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 fork.
- Serve with lemon wedges.
- Enjoy!
Cajun Butter Sauce
- In a medium bowl combine all the ingredients for Cajun butter sauce.
Video
Notes
- Fridge Storage: Let the salmon cool, then pop it in an airtight container or sealable plastic bag. Store for up to 3 days.
- Freezer : Slide the salmon into a freezer bag. You can freeze it for a month. And good news - you can cook it straight out of the freezer!
- Reheating: Ready for round two? Warm up the salmon in a 350°F oven for about 10-12 minutes, or until it's warm all the way through.
Nutrition
Calories: 580kcal | Carbohydrates: 2g | Protein: 55g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 126mg | Sodium: 1151mg | Fiber: 1g | Sugar: 1g