Blackened and stuffed, these
salmon fillets are packed with
Cajun flavor and are easy to prepare for a last-minute, weeknight dinner. Tip: Ask the fish counter for pieces of
salmon from the head side of the fish (opposed to the tail side). These fillets will be thicker, easier to stuff, and will match the cooking time in our recipe, whereas thinner fillets will cook faster and are more likely to tear when you stuff them. For ours, we used fillets that were just around 1 1/2" at the thickest part, which are just perfect for this recipe. You can use crab meat or shrimp meat in this recipe depending on what you have available and your budget.
We like to serve this with rice and seasoned steamed vegetables.