Crab & Shrimp Stuffed Salmon
Ingredients:
For the Stuffing:

4 oz (115 g) cooked shrimp, finely chopped

4 oz (115 g) lump crab meat

2 oz (60 g) cream cheese, softened

¼ cup (25 g) breadcrumbs (or crushed crackers)

2 Tbsp mayonnaise

1 green onion, finely chopped

1 clove garlic, minced

1 tsp lemon juice

½ tsp Old Bay seasoning

Salt and pepper to taste

For the Salmon:

4 salmon fillets (6 oz/170 g each), skin-on or skinless

1 Tbsp olive oil

Salt & pepper to taste

1 tsp paprika

Fresh parsley and lemon wedges for garnish

Directions:
Prepare the Stuffing

In a medium bowl, combine chopped shrimp, crab meat, cream cheese, breadcrumbs, mayonnaise, green onion, garlic, lemon juice, Old Bay seasoning, and a pinch of salt and pepper. Mix until well incorporated and set aside.

Prep the Salmon Fillets

Pat salmon fillets dry with paper towels.

Using a sharp knife, carefully cut a slit into the thickest part of each fillet to create a pocket.

Drizzle the fillets with olive oil and season the exterior with salt, pepper, and paprika.

Stuff the Salmon

Gently spoon the crab and shrimp stuffing into each salmon pocket, pressing slightly to keep the filling secure.

Bake the Salmon

Preheat oven to 375°F (190°C).

Place the stuffed salmon fillets on a lightly greased baking sheet or in a baking dish.

Bake for 18–20 minutes, or until the salmon is cooked through and flakes easily with a fork.

Serve

Garnish with freshly chopped parsley and serve with lemon wedges on the side.

Notes:
You can prepare the stuffing ahead of time and refrigerate until ready to use.

This dish pairs wonderfully with garlic butter green beans or roasted asparagus.

For a lower-carb version, replace breadcrumbs with almond flour.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Let me know if you'd like a version with a cream sauce or a grilling option!

Shrimp Satay

Grilled Shrimp Satay with Spicy Peanut Sauce

Ingredients:

For the Shrimp Marinade:

1 pound (450g) large shrimp, peeled and deveined

2 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon brown sugar

1 tablespoon lime juice

1 teaspoon ground coriander

1 teaspoon turmeric

2 cloves garlic, minced

1 tablespoon vegetable oil

For the Peanut Sauce:

1/2 cup creamy peanut butter

1 tablespoon soy sauce

1 tablespoon lime juice

1 tablespoon brown sugar

1 teaspoon grated ginger

1 garlic clove, minced

1/2 teaspoon chili flakes (optional)

1/3 cup warm water (adjust for consistency)

Other:

Skewers (soaked in water if wooden)

Fresh cilantro and chopped peanuts, for garnish

Lime wedges, for serving

Directions:

In a bowl, combine all marinade ingredients. Add shrimp, toss to coat, and marinate in the fridge for at least 30 minutes.

Meanwhile, prepare the peanut sauce: whisk all sauce ingredients together until smooth. Add more warm water to thin, if needed.

Thread marinated shrimp onto skewers.

Preheat a grill or grill pan over medium-high heat. Lightly oil the grates.

Grill the shrimp for 2–3 minutes per side, or until pink and slightly charred.

Serve hot with peanut sauce on the side or drizzled over, garnished with chopped peanuts, cilantro, and lime wedges.

Prep Time: 15 minutes (+30 min marinade) | Cooking Time: 10 minutes | Total Time: 55 minutes
Kcal: 320 kcal | Servings: 4 servings

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Skewered, grilled, and dripping in peanut sauce This Shrimp Satay is the street food favorite you can make at home in under an hour!

Spicy Mango BBQ Sauce

Sweet and Spicy Mango Barbecue Sauce with a Kick

Ingredients:

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

1 large ripe mango, peeled and chopped

1/2 cup ketchup

1/4 cup apple cider vinegar

2 tablespoons brown sugar

1 tablespoon honey (optional for extra sweetness)

1 tablespoon soy sauce

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/4 teaspoon cinnamon

1–2 teaspoons chili flakes or hot sauce (adjust to heat preference)

Salt and pepper to taste

Directions:

In a saucepan, heat olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until translucent.

Stir in the garlic and cook for 1 minute until fragrant.

Add the chopped mango, ketchup, apple cider vinegar, brown sugar, honey, soy sauce, paprika, cumin, cinnamon, and chili flakes. Stir well to combine.

Bring the mixture to a simmer and cook uncovered for 10–15 minutes, stirring occasionally, until the mango is soft and the sauce has thickened slightly.

Remove from heat and blend the sauce using an immersion blender or in a blender until smooth.

Return to the pan if needed and simmer for another 5 minutes to thicken. Season with salt and pepper to taste.

Let cool before storing in an airtight jar in the fridge for up to 2 weeks.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 65 kcal per 2 tbsp | Servings: ~1.5 cups

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This Spicy Mango BBQ Sauce is the sweet + heat combo your grill has been craving! Perfect on chicken, ribs, or veggie skewers!

Beef and Mango Salsa

Grilled Beef with Fresh Mango Salsa and Lime

Ingredients:

1 lb (450 g) flank steak or sirloin, trimmed

1 tablespoon olive oil

Juice of 1 lime

1 garlic clove, minced

1 teaspoon chili powder

Salt and black pepper, to taste

For the Mango Salsa:

1 ripe mango, peeled and diced

1/4 red onion, finely chopped

1 small red chili or jalapeño, minced (optional)

Juice of 1 lime

2 tablespoons chopped fresh cilantro

Salt to taste

Directions:

In a small bowl, whisk olive oil, lime juice, garlic, chili powder, salt, and pepper. Rub mixture onto the steak and marinate for at least 20 minutes (or up to 2 hours in the fridge).

Meanwhile, prepare the mango salsa by combining diced mango, red onion, chili, lime juice, cilantro, and salt. Toss gently and set aside.

Heat a grill or skillet over medium-high heat. Cook steak for about 4–5 minutes per side, or until it reaches your desired doneness. Rest for 5 minutes, then slice against the grain.

Serve beef slices topped with mango salsa. Garnish with extra cilantro and lime wedges, if desired.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 380 kcal | Servings: 4 servings

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Sweet meets savory with this juicy grilled beef and mango salsa combo – perfect for warm nights and quick dinners!

Beef and Lilikoi Sauce

Grilled Beef with Sweet-Tart Lilikoi (Passion Fruit) Glaze

Ingredients:

1½ lbs flank steak or sirloin, sliced into strips

Salt and freshly ground black pepper, to taste

1 tablespoon oil (for grilling or searing)

1 tablespoon garlic, minced

1 tablespoon fresh ginger, grated

1 cup fresh lilikoi (passion fruit) juice or puree

2 tablespoons brown sugar

1 tablespoon soy sauce

1 teaspoon chili flakes (optional, for heat)

2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)

Fresh cilantro or scallions, for garnish

Directions:

Season beef strips with salt and pepper. Set aside.

In a saucepan, heat a small amount of oil over medium heat. Add garlic and ginger, and sauté for 1–2 minutes until fragrant.

Add lilikoi juice, brown sugar, soy sauce, and chili flakes (if using). Simmer for 5 minutes.

Stir in the cornstarch slurry and cook until the sauce thickens to a glaze-like consistency. Set aside.

In a hot skillet or grill pan, sear beef strips in oil for 2–3 minutes per side or until cooked to desired doneness.

Drizzle or toss with warm lilikoi sauce before serving. Garnish with fresh cilantro or chopped scallions.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 390 kcal per serving | Servings: 4 servings

#lilikoi #passionfruitbeef #islandflavors #tropicalglaze #beefrecipe #hawaiianinspired #beefandfruit #fusionflavors #grilledbeef #sweetandsavory #beefdinner #quickmeals #asianfusion #exoticflavors #garlicginger #beefideas #flavorpacked #fruitysauce #beefwithsauce #easybeefrecipes

Sweet, tangy, and savory—this Beef and Lilikoi Sauce brings tropical flavor to your dinner table in under 30 minutes!