We went fishing in Canada this last summer and caught some wonderful salmon. This is a recipe I developed to use with them. It would work well as a stuffing for mushrooms too with a little Parmesan cheese on the top. It makes one whole salmon which works well for a large group or dinner party. You could also half it easily!

Ingredients

boneless salmon fillets, approx 1 foot long each (can still have scales on)↗2
lump crabmeat↗8 ounces
baby shrimp, loosely chopped↗1 cup
onion, finely chopped↗1
celery ribs, chopped↗3
seasoned croutons, lightly crushed↗1 cup
plain breadcrumbs↗2 tablespoons
margarine↗2 tablespoons
fresh minced garlic cloves4
shrimp boil seasoning1 teaspoon
cayenne pepper↗1 dash
large lemon↗1⁄2
fresh ground pepper (4-5 turns)↗
pinch salt↗1
kitchen string

Step-by-step instructions

1
Saute celery, onions, garlic, and margarine till translucent.
2
Add shrimp and crab and cook 1-2 more minutes.
3
Stir in peppers, boil, and salt.
4
fold in croutons and bread crumbs.
5
Lay out the salmon and squeeze the lemon over the top and lightly salt.
6
Place 1/2 of stuffing in the middle of each salmon.
7
Roll the salmon up and tie w/ kitchen string.
8
Place in a baking dish and cook at 425° for about 25 minutes. Watch carefully and do not over cook or it will be dry.
9
If you've cooked it with the scales still on, simply peel them off easily after removing from oven.

Source: food.com

Original recipe ↗

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