Stuffed Salmon

6 6-oz (previously frozen) vacuum sealed pieces salmon

4 T butter
1/2 onion, minced
1 rib celery, minced

1/2 bunch parsley, chopped
8 oz chopped imitation crab or cooked crab meat

8 oz frozen cooked salad shrimp

6 oz mayo
1 C seasoned breadcrumbs
2 eggs
1 T lemon juice
1 t dried dill

1/2 t garlic powder

1/2 t paprika

1/2 t salt

1/2 t pepper

Sous-vide thawed salmon at 110 for 40 mins.

Preheat oven to 400.

Over medium heat, sauté onion and celery in butter until translucent.

Add parsley and sauté 2 more mins.
Weigh crab, frozen shrimp, and mayo, in large bowl.

Add cooked vegetables to bowl and mix thoroughly.
Add remaining ingredients and stir to combine.

Shape stuffing into 6 mounds on silpat lined baking sheet.

Bake about 20 mins, or until salmon is ready.
Remove tray from oven and preheat to broil.

Remove salmon from bags and drain liquid.
If skin comes off easily, remove.

Using a spatula, place a piece of salmon under each stuffing mound.

Broil 1 min.
Serve with lemon wedge.

Note:
(I make a double batch of stuffing and use half for something else)

heavily altered from
thespruceeats