so, Easter was coming up, and i wasn't sure what to make for my family's gathering.
dessert? no.... there will be tons of desserts.
we're lookin at main dish now.... but what..... ?
i regularly play pool league (that's another story for another time) at a bar named "Lisa's House". it is a kind of ghetto place near the airport with nice pool tables and good food (those are pretty much the ONLY good things about this place).
one of their dishes, that is particularly good, is stuffed salmon. b/c i recently ate some, i figured i would try re-creating the dish for Easter.
i didn't get the exact dish down, but what i did make was delicious, and my family whacked the entire thing. usually, there are plenty of leftovers for each dish - this one was totally gone :D
so here's my recipe for Seafood Stuffed Salmon:
SEAFOOD STUFFED SALMON
- Salmon (cleaned, de-scaled, skin optional)
- shrimp, chopped (remove shells and tails)
- bay scallops
- 1 Tbsp. canola or olive oil
- 2 Tbsp. butter
- 1/2 cup chopped green onions
- 1/2 yellow onion, rough chop
- 4 cloves garlic, minced
- 1 package imitation crab, chopped
- 1/2 block of cream cheese (8 oz), softened
- 3 wedges of garlic chive cheese spread (like Laughing Cow)
- 1 cup mayonnaise, split into 1/2 cup portions
- black pepper (to taste)
- won bok cabbage
- choi sum
- 1 additional clove of garlic, minced (separate from the 4 cloves above)
heat oil and saute chopped onions and garlic. once translucent, add in butter, scallops and shrimp. once shrimp and scallops are cooked (do not over cook), set mixture aside to cool.
check salmon to see if clean (no scales, etc.). slice a pocket in the side of the fish. do not go all the way through.
in a large bowl, mix together cream cheese, cheese spread, and 1/2 cup of mayonnaise. add in cooled shrimp mixture (slightly warm is ok, does not need to be completely cooled), and green onions. if there is liquid in the shrimp mixture, do not add too much of this to the cream cheese.
Fill the salmon pocket with this cream cheese mixture. do not over fill, or under fill. after stuffing, take the other 1/2 cup of mayo, and spread on top of the salmon. Sprinkle furikake on top, and place in the oven at 350 degrees, for 30 - 40 minutes, or until cooked through.
While fish is cooking, chop up choi sum, won bok, garlic, and some salt and pepper, and stir fry together as garnish for fish.
when fish is done, remove from oven, and garnish with choi sum/won bok mixture. EAT UP!