Crab and Shrimp Stuffed Salmon

 

INGREDIENTS

* 4 ( 7 ounce each) salmon fillets, skin removed

* 2 tablespoons avocado or olive oil, divided

* Salt and ground pepper, to taste

* ½ 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 of Boursin Shallot & Chive, at room temperature

* 1 jalapeno, deseeded and diced

* 8 oz. lump crab or claw crab

* ¼ 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

* ¼ teaspoon Cajun seasoning

* ¼ teaspoon smoked paprika

DIRECTIONS

* 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.

Cajun Butter Sauce

* In a medium bowl combine all the ingredients for Cajun butter sauce.