This medoly of seafood will definitely not disappoint any guest who has the palate for sensational seafood creations.
Makes two portions
2 Coho salmon sides 4-6 oz. (113-170 grams)1/2 medium onion chopped1/2 green pepper diced small1 T. (15 ml) olive oil6 oz. (170 grams) gulf shrimp diced2 C. (473 ml) small croutonspinch cayennepinch chopped oreganopinch fresh thyme leaves1 tomato peeled, seeded and diced3 oz (85 grams) lump crab meat1/2 C. (118 ml) fish stockKosher salt and white pepper to taste
Sauté onion and pepper in oil until translucent. Add shrimp croutons and seasonings, cook for 5 minutes, then add remaining ingredients. Skin fillets, spread cooled stuffing onto fillets, roll, season and secure with a toothpick. Place on a wire grill in a pan seam side down. Bake in preheated Cook & Hold oven at 275º for 1 to 1 ½ hours with the door vents ½ open. Can be held for up to 4 hours at 160º.
Garnish with rice, fresh vegetables and lemon butter sauce.