Salmon with Shrimp Stuffing

Let's continue with the Thanksgiving recipes. This one is the perfect main course for our fans who don't eat meat (turkey, chicken, or red meat) but still enjoy having fish. The stuffing could be served alone or with crackers as a dip.

Gobble, Gooble,
Esra

Salmon with Shrimp Stuffing
3 Gals and a Kitchen

1 lb salmon
2 TBSP EVOO
2 TBSP lemon juice
Dash of salt/pepper
1 TBSP dill

Stuffing
3 Gals and a Kitchen

½ lb peeled shrimp, finely chopped
1 garlic clove, minced
1 c mushrooms, finely chopped
¼ c onion, finely chopped
2 c cubed ciabatta bread
4 oz fat free cream cheese

Preheat the oven on the broil setting.

Place salmon on a nonstick baking sheet. Cut a horizontal slit into the thickest part of the salmon creating a pocket for the stuffing. Drizzle EVOO and lemon juice over the entire piece of salmon, and then sprinkle the salt, pepper, and dill.

In a medium nonstick skillet, add the finely chopped shrimp, garlic, mushrooms, and onions. Cook until the shrimp turns pink and the onions turn translucent. Add ciabatta bread and cream cheese and cook until the cheese has melted.

Add the shrimp stuffing into the pocket you cut into the salmon. Cover the entire salmon with foil and broil for 10-15 minutes until the salmon has cooked through.

Serve with spinach.