This recipe is a lifesaver for busy weeknights or when you’re craving restaurant-quality seafood but want to stay in. In just 10 minutes of prep time, you can have this flavorful and impressive dish on your table!
Let’s be honest, Tuesday nights were not made for fancy dinners. Between soccer practice, work deadlines, and the never-ending laundry pile, the dream of a restaurant-quality meal often gets shoved aside for takeout menus and greasy delivery options.
But last Tuesday night, something magical happened. My usual takeout routine was thwarted by a surprise ingredient shortage at my go-to place (apparently, the entire town craved Kung Pao chicken that night). Staring into the fridge with a grumbling stomach and a defeated sigh, I spotted two lonely salmon fillets staring back at me. Inspiration, however, was nowhere to be found.
Then, a beacon of hope emerged in the form of a forgotten container of Boursin cheese lurking in the back corner. With a quick rummage through the pantry, I discovered a bag of frozen spinach, some leftover cooked shrimp, and a sprinkle of Cajun seasoning. Ten minutes of prep time later, my oven was happily humming away, and the most delightful aroma filled the kitchen.
This recipe wasn’t born out of a perfectly planned grocery list; it was a product of desperation and a dash of creativity. The result? Flavorful, juicy salmon fillets bursting with a creamy Boursin, crab, and shrimp stuffing. It was restaurant-worthy, but more importantly, it was achievable on a hectic Tuesday night.
So, ditch the takeout menus and give this recipe a try. You might just discover your own weeknight dinnertime magic!
Here’s why you’ll love this recipe:
- Easy and Quick: With minimal prep and a short baking time, this recipe is perfect for busy weeknight dinners.
- Restaurant-worthy Flavor: The combination of Boursin cheese, crab, shrimp, and a hint of Cajun spice creates a luxurious and flavorful filling for the salmon.
- Healthy and Hearty: Packed with protein from the seafood and vitamins from the spinach, this dish is both satisfying and nutritious.
Now, let’s get cooking!
Ingredients
For the Salmon:
- 4 (7-ounce each) salmon fillets, skin removed
- 2 tablespoons avocado or olive oil, divided
- Salt and ground pepper, to taste
- ½ teaspoon smoked paprika
- teaspoon Cajun seasoning
- 4 oz. frozen spinach, thawed and squeezed dry
- 1 (5-ounce) package Boursin Shallot & Chive cheese, at room temperature
- 1 jalapeno, deseeded and diced
- 8 oz. lump crab or claw crab meat
- ¼ cup parmesan cheese, grated
- 2 teaspoons garlic, minced
- 12-16 medium shrimp, peeled and cleaned
For the Cajun Butter Sauce:
- 2 tablespoons unsalted butter, melted
- Juice of 1 lemon
- ¼ teaspoon Cajun seasoning
- ¼ teaspoon smoked paprika
Garnish
- Lemon wedges
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Season the salmon: Drizzle the salmon fillets with 1 tablespoon of oil and season generously with salt, pepper, smoked paprika, and Cajun seasoning on both sides.
- Prepare the salmon pockets: Using a sharp knife, carefully cut a slit in the center of each salmon fillet, but not all the way through. Aim for about two-thirds of the fillet’s thickness.
- Make the stuffing: In a medium bowl, combine the spinach, Boursin cheese, jalapeno, crab meat, parmesan cheese, and garlic. Season with salt and pepper to taste.
- Marinate the shrimp: In a separate bowl, toss the shrimp with the remaining 1 tablespoon of oil, Cajun seasoning, smoked paprika, salt, and pepper.
- Stuff and bake: Fill each salmon pocket with the crab mixture and top with the seasoned shrimp. Place the stuffed salmon on the prepared baking sheet.
- Make the Cajun butter sauce: In a small bowl, whisk together the melted butter, lemon juice, Cajun seasoning, and smoked paprika. Pour the sauce over the stuffed salmon.
- Bake for 15-17 minutes, or until the salmon is cooked through (opaque in the center and flakes easily with a fork).
- Serve hot, garnished with lemon wedges. Enjoy!
Tips
- For a richer flavor, use Boursin Garlic & Herb cheese instead of Shallot & Chive.
- If you don’t have lump crab meat, you can substitute shredded cooked chicken or flaked fish.
- This dish can be easily doubled or tripled to feed a crowd.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
