Ingredients
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2 boneless salmon fillets, approx 1 foot long each (can still have scales on)
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8 ounces lump crabmeat
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1 cup baby shrimp, loosely chopped
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1 onion, finely chopped
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3 celery ribs, chopped
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1 cup seasoned croutons, lightly crushed
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2 tablespoons margarine
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4 fresh minced garlic cloves
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1 teaspoon shrimp boil seasoning
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1 dash cayenne pepper
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1/2 large lemon
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1 pinch salt
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kitchen string
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fresh ground pepper (4-5 turns)
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2 tablespoons plain breadcrumbs
Instructions
- Saute celery, onions, garlic, and margarine till translucent.
- Add shrimp and crab and cook 1-2 more minutes.
- Stir in peppers, boil, and salt.
- fold in croutons and bread crumbs.
- Lay out the salmon and squeeze the lemon over the top and lightly salt.
- Place 1/2 of stuffing in the middle of each salmon.
- Roll the salmon up and tie w/ kitchen string.
- 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.
- If you've cooked it with the scales still on, simply peel them off easily after removing from oven.