Description: Tender salmon fillet, butterflied and generously filled with a luxurious mixture of sweet crab and succulent shrimp, blended with creamy cheeses, bright herbs, and zesty lemon. Baked to a golden perfection, this dish offers a restaurant-caliber seafood experience within the comfort of your home. This recipe is designed to impress, both in presentation and flavor, offering a delightful contrast of textures and a symphony of oceanic tastes.
Ingredients:
- 1 large salmon fillet (approximately 1.5-2 lbs), skin on or off, butterflied
- 1/2 lb cooked shrimp, peeled, deveined, and chopped into small pieces
- 1/2 lb lump crab meat, picked over for shells
- 4 oz cream cheese, softened to room temperature
- 1/4 cup grated Parmesan cheese, freshly grated is best
- 2 tablespoons mayonnaise, preferably a high-quality brand
- 1 tablespoon fresh lemon juice, from about 1/2 a lemon
- 1 clove garlic, minced finely
- 1 tablespoon fresh parsley, chopped
- Salt, to taste
- Black pepper, freshly ground, to taste
- Paprika, sweet or smoked, to taste
- Optional: 8-12 whole cooked shrimp, for topping (optional, for enhanced presentation)
Preparation:
Step 1: Preheat your oven to 375°F (190°C). This temperature ensures the salmon cooks evenly without drying out. Line a baking dish with parchment paper. The parchment paper prevents the salmon from sticking and makes cleanup much easier. Choose a baking dish that comfortably fits the butterflied salmon fillet.
Step 2: Prepare the seafood stuffing. In a medium-sized mixing bowl, combine the cooked shrimp, lump crab meat, softened cream cheese, grated Parmesan cheese, mayonnaise, lemon juice, minced garlic, and chopped parsley. Use a rubber spatula to gently mix the ingredients until they are well combined. Be careful not to overmix, as you want to maintain the texture of the crab meat.
Step 3: Season the seafood mixture. Add salt, black pepper, and paprika to the seafood mixture. Start with a small amount of each seasoning (about 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of paprika), and then taste and adjust as needed. Remember that the salmon and Parmesan cheese will also contribute to the overall saltiness of the dish.
Step 4: Butterfly the salmon fillet. If your salmon fillet is not already butterflied, use a sharp knife to carefully slice horizontally through the thickest part of the fillet, stopping about 1/2 inch before cutting all the way through. Open the fillet like a book, creating a pocket for the seafood stuffing. Gently flatten the fillet with your hands.
Step 5: Stuff the salmon. Spoon the seafood mixture evenly over the opened salmon fillet, spreading it from edge to edge. Be generous with the stuffing, but avoid overfilling the fillet, as this could cause it to spill out during baking. If using whole cooked shrimp for topping, arrange them attractively on top of the seafood stuffing.
Step 6: Bake the stuffed salmon. Carefully transfer the stuffed salmon to the prepared baking dish. Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and the stuffing is hot and bubbly. The internal temperature of the salmon should reach 145°F (63°C). The salmon is done when it flakes easily with a fork.
Step 7: Garnish and serve. Remove the baked stuffed salmon from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley and a lemon wedge. Serve immediately and enjoy!
Why You Will Love This Recipe
This Crab & Shrimp Stuffed Salmon is a delightful combination of flavors and textures that is sure to impress even the most discerning palates. The tender, flaky salmon pairs perfectly with the rich, creamy seafood stuffing, creating a truly decadent and satisfying meal. It’s also surprisingly easy to make, making it perfect for both weeknight dinners and special occasions.
Serving Suggestions:
- Serve the Crab & Shrimp Stuffed Salmon with a side of roasted asparagus or steamed green beans for a healthy and vibrant meal.
- Pair it with a creamy risotto or a simple pasta dish for a more substantial meal.
- A crisp green salad with a light vinaigrette provides a refreshing counterpoint to the richness of the salmon.
- Serve with crusty bread or garlic toast for soaking up the delicious sauce.
Tips:
- For the best flavor, use fresh, high-quality salmon and seafood.
- Be careful not to overcook the salmon, as it can become dry. The salmon is done when it flakes easily with a fork.
- If you don’t have lump crab meat, you can use claw meat or imitation crab meat.
- You can prepare the seafood stuffing ahead of time and store it in the refrigerator until ready to use.
- For a spicier dish, add a pinch of red pepper flakes to the seafood stuffing.
- To prevent the salmon from sticking to the baking dish, you can spray the parchment paper with cooking spray.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Nutritional Information: (per serving, approximate)
- Calories: Approximately 500 kcal
- Protein: Approximately 40g
- Sodium: Approximately 400mg
Conclusion:
Crab & Shrimp Stuffed Salmon is a truly special dish that is perfect for impressing guests or simply treating yourself to a delicious and satisfying meal. The combination of flavors and textures is simply irresistible, and the presentation is stunning. With just a little bit of effort, you can create a restaurant-quality seafood dish in the comfort of your own home. Enjoy!
Questions and Answers about This Recipe:
Q1: Can I use frozen salmon for this recipe?
A1: Yes, you can use frozen salmon, but make sure to thaw it completely before using it. The best way to thaw salmon is to place it in the refrigerator overnight. If you need to thaw it quickly, you can place it in a sealed plastic bag and submerge it in cold water for about 30 minutes.
Q2: Can I substitute the shrimp with another type of seafood?
A2: Absolutely! You can substitute the shrimp with scallops, lobster, or even more crab meat. Just make sure that the seafood is cooked before adding it to the stuffing.
Q3: I don’t have Parmesan cheese. Can I use another type of cheese?
A3: Yes, you can use another type of hard, salty cheese, such as Pecorino Romano or Asiago. You can also use a milder cheese, such as mozzarella, but it will not add as much flavor to the stuffing.
Q4: Can I make this recipe ahead of time?
A4: You can prepare the seafood stuffing ahead of time and store it in the refrigerator for up to 24 hours. However, it is best to bake the salmon just before serving to ensure that it is moist and flavorful.
Q5: Is it possible to grill the stuffed salmon instead of baking it?
A5: Yes, you can grill the stuffed salmon. Preheat your grill to medium heat. Place the stuffed salmon on a piece of aluminum foil and grill for 15-20 minutes, or until the salmon is cooked through and the stuffing is hot. Be careful not to overcook the salmon, as it can become dry.
