Description
An elegant yet simple dish featuring flaky salmon fillets generously filled with a rich mixture of crab, shrimp, creamy Boursin cheese, and spinach. This recipe offers an elevated seafood experience perfect for any occasion, with a balance of creamy, savory stuffing and tender, flaky salmon.
Ingredients
4 x 7 oz 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 garnish
1 teaspoon Cajun Seasoning, plus more for garnish
4 oz Frozen Spinach, thawed and squeezed dry
5 oz Boursin Shallot & Chive Cheese, at room temperature
1 Jalapeno, deseeded and finely diced
4 oz Lump Crab or Claw Crab Meat, picked over for shells
2 cloves Garlic, minced
1 tablespoon Fresh Chives, chopped
1 tablespoon Fresh Parsley, chopped
1 tablespoon Lemon Juice
For the Cajun Butter Sauce:
2 tablespoons Avocado or Olive Oil
1 tablespoon Butter
1 teaspoon Cajun Seasoning
1/2 teaspoon Smoked Paprika
1 tablespoon Lemon Juice
Instructions
Preheat your oven to 400°F (200°C).
Pat the salmon fillets dry. Using a sharp knife, cut a pocket into the thickest side of each salmon fillet, being careful not to cut all the way through.
Season the inside and outside of the salmon fillets with salt, pepper, 1/2 teaspoon smoked paprika, and 1 teaspoon Cajun seasoning. Set aside.
In a medium bowl, combine the thawed and squeezed spinach, Boursin cheese, diced jalapeno, crab meat, minced garlic, chopped chives, chopped parsley, and 1 tablespoon of lemon juice. Mix well until everything is evenly incorporated.
Carefully stuff the crab and shrimp mixture into the pocket of each salmon fillet. You can secure the opening with toothpicks if needed, though it’s often not necessary if the pockets are well-made.
Heat 1 tablespoon of avocado or olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed salmon fillets for about 2 minutes per side, until lightly golden.
Transfer the skillet to the preheated oven. Bake for 15-17 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, prepare the Cajun butter sauce. In a small saucepan, melt 1 tablespoon of butter with 2 tablespoons of avocado or olive oil over medium heat. Stir in 1 teaspoon of Cajun seasoning and 1/2 teaspoon of smoked paprika. Cook for 1 minute until fragrant.
Remove the skillet from the oven. Drizzle the Cajun butter sauce over the stuffed salmon. Garnish with additional smoked paprika and Cajun seasoning if desired.
Serve immediately, with extra lemon wedges on the side.
Notes
For a less spicy filling, remove all seeds and membranes from the jalapeno. Ensure the spinach is well-squeezed to prevent a watery filling. If Boursin cheese is unavailable, cream cheese mixed with minced shallots and chives can be a substitute. Skin-on salmon can be used, but removing the skin makes stuffing easier. Cook time may vary depending on the thickness of the salmon fillets.
- Prep Time: 20
- Cook Time: 17
- Category: Dinner Recipes
- Method: Baking
- Cuisine: American