Original Creole Seasoning 
30-Minute Seafood Marinade 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
Get RecipeImpress your guests with the ultimate show-stopper: Salmon Wellington by @mandajesspanda! Flaky pastry, tender salmon, and rich, savory filling come together perfectly. Dinner just got a whole lot fancier!
Ingredients
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For The Salmon:
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2, 11-ounce salmon filets, skin removed
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2 puff pastry sheets (1.1lbs)
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2 tablespoons Tony’s Seafood Marinade
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Tony’s Original Seasoning, to taste (I use about 1/4 teaspoon on each side of salmon)
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2 teaspoons garlic powder
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1/2 teaspoon smoked paprika
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For The Spinach Cheese Mixture:
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2 teaspoons butter
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4 garlic cloves, minced
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1/4 small red onion, minced
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5-ounces fresh spinach
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5-ounces cream cheese
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1/4 cup Parmesan cheese
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1/4 cup mozzarella cheese
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1 teaspoon Tony’s Original Creole Seasoning
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Egg Wash:
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1 egg
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1 teaspoon water
- Clear
Directions
- Preheat the oven to 390°F. To a large pan, add butter then add the minced garlic and onion. Sauté about 3-4 minutes or until translucent. Add the spinach and stir until wilted. Add the cooked spinach to a bowl and top with the cream cheese, Parmesan cheese, mozzarella, and Tony’s original seasoning. Mix well, then set aside.
- Massage the salmon filets with Tony’s seafood marinade then sprinkle both sides evenly with Tony’s Original seasoning, garlic powder, and smoked paprika.
- Place one seasoned filet in the middle of one of the puff pastry sheets.
- Top evenly with the cheesy spinach mixture (about 2 tablespoons).
- Fold the pastry over the salmon and tuck the edges underneath. Repeat for the other filet.
- Lay the filled pastries on a lined baking sheet that has been sprayed with non-stick spray. Cut venting slits into the top of each pastry.
- For the egg wash: Combine the egg and water in a small bowl. Brush the egg wash onto the puff pastry all over except the bottom.
- Bake for about 50-55 minutes or until golden brown and the salmon is fully cooked through or to your liking.
- Allow to rest then serve with your favorite sauce and enjoy!
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from our Cajun Country Cookbook
Grilled Cajun Lobster Rolls
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