Jeles’ Almond Crusted Stuffed Salmon

Ingredients:

1 lb salmon (2 nice pieces 8 oz each)

2 egg

3 tablespoons olive oil

BREADING:

• 1/2 cup almond, crushed

• 1/3 cup Parmesan cheese

• 1 tablespoon dried basil

• 2 tablespoons Cilantro (freshly chopped)

• 2 teaspoon garlic powder

• 1/2 teaspoon salt

• ½ teaspoon pepper

STUFFING:

1 cup of crab meat (chopped)

10-12 Raw shrimp (chopped)

1/2 red pepper (finely chopped)

6 mushrooms (finely chopped)

1 tsp Mrs Dash (Salt free)

1/2 tsp Goya Adobo

1/2 tsp Old Bay

1/2 tsp Salt

1/2 tsp pepper

2 Tbsp of lemon juice

2 tbsp of Mayo

Preparation:

Mix breading ingredients together in large bowl. Set aside

Butterfly Salmon (slice it through not all the way)

Add Mrs. Dash, salt and pepper to both side of salmon (set aside)

Take the mushrooms, peppers, crab meat and shrimp, and add Goya, garlic, Old bay, lemon juice, mayo to a bowl and mix with spoon

Take the mixture and place on one side of the Salmon and fold the other side (close like a book)

*NOTE: You can crush almonds by pulsing them in a food processor or a nut chopper

Whisk eggs in a separate bowl

Brush the salmon with the egg, then add the breading mixture to the top of each filet

Heat olive oil in a skillet on medium heat

Once the pan is ready, add the salmon and let cook on one side for 3-4 minutes until golden brown. Then take your oven safe skillet and place in the oven for 15-20 minutes. (I use my cast iron pan)

Parsley & Cilantro to dress the Salmon :) Optional

Serve salmon with a side of your favorite veggies, Asparagus, Broccoli, Brussels sprouts, or Cauliflower..

Enjoy!

Serving 4 ~ Calories 230~ Net Carbs 4 g

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