Crab & Shrimp Stuffed Salmon
Ingredients:
For the Stuffing:

4 oz (115 g) cooked shrimp, finely chopped

4 oz (115 g) lump crab meat

2 oz (60 g) cream cheese, softened

¼ cup (25 g) breadcrumbs (or crushed crackers)

2 Tbsp mayonnaise

1 green onion, finely chopped

1 clove garlic, minced

1 tsp lemon juice

½ tsp Old Bay seasoning

Salt and pepper to taste

For the Salmon:

4 salmon fillets (6 oz/170 g each), skin-on or skinless

1 Tbsp olive oil

Salt & pepper to taste

1 tsp paprika

Fresh parsley and lemon wedges for garnish

Directions:
Prepare the Stuffing

In a medium bowl, combine chopped shrimp, crab meat, cream cheese, breadcrumbs, mayonnaise, green onion, garlic, lemon juice, Old Bay seasoning, and a pinch of salt and pepper. Mix until well incorporated and set aside.

Prep the Salmon Fillets

Pat salmon fillets dry with paper towels.

Using a sharp knife, carefully cut a slit into the thickest part of each fillet to create a pocket.

Drizzle the fillets with olive oil and season the exterior with salt, pepper, and paprika.

Stuff the Salmon

Gently spoon the crab and shrimp stuffing into each salmon pocket, pressing slightly to keep the filling secure.

Bake the Salmon

Preheat oven to 375°F (190°C).

Place the stuffed salmon fillets on a lightly greased baking sheet or in a baking dish.

Bake for 18–20 minutes, or until the salmon is cooked through and flakes easily with a fork.

Serve

Garnish with freshly chopped parsley and serve with lemon wedges on the side.

Notes:
You can prepare the stuffing ahead of time and refrigerate until ready to use.

This dish pairs wonderfully with garlic butter green beans or roasted asparagus.

For a lower-carb version, replace breadcrumbs with almond flour.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Let me know if you'd like a version with a cream sauce or a grilling option!

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French Moules Marinières – Mussels in White Wine

A timeless bistro dish from coastal France, mussels steamed in white wine, garlic, and herbs — fast, fragrant, and wonderfully briny.

Ingredients (Serves 2):

* 1kg fresh mussels, scrubbed and debearded
* 2 shallots or 1 small onion, finely chopped
* 2 garlic cloves, minced
* 250ml dry white wine
* 2 tbsp butter
* 1 tbsp chopped parsley
* Optional: splash of cream or lemon juice

Instructions:

1. In a large pot, melt butter and sauté shallots and garlic until soft.
2. Add white wine and bring to a simmer. Add mussels, cover, and steam for 5–7 mins until they open.
3. Discard unopened mussels. Stir in parsley and serve immediately with bread or fries.

French Tip:
Serve with crusty baguette to soak up the broth — or with thin, crispy frites for the classic combo.

Stevie Wonder wasn't blind