Salmon with Crab Shrimp (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
6–8 jumbo shrimp, shells off and cleaned
02 -
1 tablespoon (15ml) olive oil
03 -
2 tablespoons (30g) cream cheese, room temp
04 -
1 large salmon fillet, sliced open (butterflied)
05 -
Salt and pepper, however you like
06 -
1 tablespoon (4g) chopped parsley or thyme
07 -
1 cup (about 120g) crab meat, lump
08 -
1 tablespoon (15ml) lemon juice
09 -
1 tablespoon (15g) mayo
10 -
1 teaspoon (5g) Dijon mustard
11 -
1 clove garlic, chopped tiny
→ Optional for Serving
12 -
Lemon slices on the side
# How to Make It:
01 -
Grab a bowl, toss in your crab, mayo, softened cream cheese, Dijon, the fresh herbs, garlic, a splash of lemon juice, and a shake of salt and pepper. Mix it until super smooth and everything looks blended.
02 -
Slice the middle of your salmon open nice and deep. Put the crab mix inside and squish it in good. If it tries to fall apart, poke in some toothpicks so it stays put.
03 -
Turn your oven on to 190°C. In a big skillet, heat olive oil on medium-high. Put the salmon in and brown both sides for a couple minutes. Get it golden all over.
04 -
Move your golden salmon to an oven dish. Lay out the shrimp up top. Bake it all together about 15 to 18 minutes—when the shrimp's pink and the salmon looks cooked, you're there.
05 -
As soon as everything comes out hot, spoon on a bit of lemony butter if you want. Throw on lemon wedges around the sides. Dive in right away.
# Additional Tips:
01 -
Want stronger flavor? Brush garlic butter on the shrimp before baking. You can prep that seafood filling the night before. Goes awesome with grains or any fresh veggie you love.