Description
An elegant and impressive dish featuring salmon fillets stuffed with a creamy crab and shrimp mixture, served alongside rich, cheesy mashed potatoes and tender, garlicky asparagus.
Ingredients
Scale
For the Crust:
- 4 (6 oz) salmon fillets, center-cut with a pocket
- 1/2 lb lump crab meat
- 1/2 lb raw shrimp, peeled, deveined, and chopped
- 1/4 cup cream cheese, softened
- 2 tbsp mayonnaise
- 1/4 cup panko breadcrumbs
- 2 tbsp fresh parsley, chopped
- 1 lemon, zested and juiced
- 2 lbs russet potatoes, peeled and quartered
- 1/2 cup grated parmesan cheese
- 1/2 cup heavy cream
- 4 tbsp unsalted butter
- 1 lb fresh asparagus, ends trimmed
- 2 cloves garlic, minced
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). In a bowl, combine crab meat, shrimp, cream cheese, mayonnaise, panko, parsley, lemon zest, and half the lemon juice. Season with salt and pepper. Gently stuff the mixture into the pockets of the salmon fillets. Place stuffed fillets on a parchment-lined baking sheet and bake for 20-25 minutes, or until salmon is cooked through.
- While salmon bakes, place potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well. Return potatoes to the pot and mash. Add parmesan cheese, heavy cream, and 2 tbsp butter. Whip until smooth and creamy. Season with salt and pepper to taste.
- Heat remaining 2 tbsp butter in a large skillet over medium-high heat. Add asparagus and sauté for 5-6 minutes until bright green and tender-crisp. Add minced garlic and cook for one more minute. Season with salt and pepper. Serve the stuffed salmon immediately with the mashed potatoes and asparagus.
Notes
You can customize the seasonings to taste.