Prep 10 mins
Cook 20 mins
With all the studying and working as I go through nursing school, I came up with this rich and elegant dish. I am working on one that is not so filled with cholesterol but it is SO GOOD I cannot help myself!
- 2 -3 lbs skinless wild salmon fillets
- 3 tablespoons low sodium soy sauce
- 3 bunches green onions
- 2 lbs of 15-20 count tiger shrimp
- 1 -2 cup mayonnaise (NOT MIRACLE WHIP!)
- Preheat oven to 400°F.
- Remove the 'mudline' of the salmon by making a lengthwise 'v-shaped' cut (about 1/4" wide) and remove the grey colored flesh and discard. (This is where the sensory organs of the fish are and where most of the toxins in the fish are).
- Finish preparing the salmon by cutting the rest of the fillet into 2x2-inch squares and marinate them in the Soy Sauce for 20 minutes, turning at least once to ensure the fish is marinated on all sides.
- "French" the green onions lengthwise and finish by cutting into 2-3" pieces.
- Peel and de-vein the shrimp.
- Make a layer of the green onions in the bottom of a glass baking dish that is just big enough to hold your salmon pieces. Everything should be packed tight when done.
- Arrange the shrimp in an even layer over the green onions.
- Arrange the marinated salmon over the shrimp and onions and pour soy sauce over all.
- Spread the mayonnaise over the salmon like you are icing a cake making sure to evenly cover and out to the edges of the baking dish.
- Bake at 400°F for 20 minutes or until light brown on top.
- Plate and enjoy with biscuits, light salad, and a white Bordeaux!