Elevate your dinner with this luxurious Crab and Shrimp Stuffed Salmon recipe. This dish combines succulent salmon fillets with a rich, flavorful stuffing made from crab meat, shrimp, and a creamy Boursin cheese mixture. It’s perfect for a special occasion or whenever you want to impress your guests.
Ingredients
- 4 salmon fillets (7 oz each), skinless
- 2 tablespoons avocado or olive oil, divided
- Salt and pepper to taste
- 1/2 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning
- 12 to 16 medium-sized shrimp, peeled and cleaned
- 4 oz frozen spinach, thawed and drained
- 1 (5 oz) package Boursin shallots and chives, room temperature
- 1 jalapeño, seeded and diced
- 8 oz crab meat chunks or tong crab
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- Lemon wedges for garnish
Instructions
Step 1: Prepare the Salmon
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Salmon:
- Cut a pocket in the side of each salmon fillet, being careful not to cut all the way through.
- Season the salmon fillets inside and out with salt, pepper, and a drizzle of olive oil.
Step 2: Prepare the Stuffing
- Cook the Shrimp:
- In a skillet, heat 1 tablespoon of avocado or olive oil over medium heat.
- Season the shrimp with smoked paprika, Cajun seasoning, salt, and pepper.
- Cook the shrimp for 2-3 minutes on each side until they are pink and opaque. Remove from heat and let cool, then chop into small pieces.
- Mix the Stuffing:
- In a large bowl, combine the chopped shrimp, crab meat, Boursin cheese, jalapeño, thawed and drained spinach, Parmesan cheese, and minced garlic. Mix until well combined.
Step 3: Stuff and Bake the Salmon
- Stuff the Salmon:
- Fill each salmon pocket with the crab and shrimp stuffing, pressing the filling in gently to ensure it’s evenly distributed.
- Bake:
- Place the stuffed salmon fillets on a baking sheet lined with parchment paper or lightly greased.
- Drizzle the remaining olive oil over the salmon.
- Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
Step 4: Serve
- Garnish and Serve:
- Serve the stuffed salmon fillets hot, garnished with lemon wedges.
- Pair with your favorite sides like roasted vegetables, a fresh salad, or a creamy risotto.
Cooking Notes and Tips
- Shrimp: Ensure shrimp are properly peeled, deveined, and cleaned before cooking.
- Spinach: Make sure to squeeze out excess water from the thawed spinach to prevent the stuffing from becoming too watery.
- Salmon: Be careful not to overcook the salmon to keep it moist and tender.
Variations
Spicy Variation
- Add Heat: Increase the amount of jalapeño or add a pinch of cayenne pepper to the stuffing for an extra kick.
Herb Variation
- Fresh Herbs: Add fresh chopped herbs such as dill, parsley, or chives to the stuffing mixture for a burst of fresh flavor.
Serving Suggestions
- Wine Pairing: Pair with a chilled glass of Chardonnay or Sauvignon Blanc to complement the rich flavors of the seafood.
- Side Dishes: Serve with garlic mashed potatoes, steamed asparagus, or a fresh mixed greens salad for a complete meal.
FAQs
Q: Can I use fresh spinach instead of frozen? A: Yes, you can use fresh spinach. Simply sauté it first until wilted, then drain and chop before adding to the stuffing.
Q: Can I prepare the stuffing ahead of time? A: Yes, you can prepare the stuffing up to 24 hours in advance. Keep it covered in the refrigerator until ready to use.
Q: Can I use a different type of cheese? A: Boursin cheese adds a specific flavor, but you can substitute with a mixture of cream cheese and fresh herbs if preferred.
This Crab and Shrimp Stuffed Salmon is a delectable dish that is sure to impress. With its rich and flavorful stuffing, it’s perfect for special occasions or when you want to treat yourself to something truly indulgent. Serve it with your favorite sides and a glass of wine for an unforgettable meal. Enjoy!
