- Chopping Board
- Paper Towels
- Parchment Paper or Silpat
- Large Zip Lock Bag or Large Bowl
- Pan (Short Lip)
- Small Bowl
- 1lb Wild Caught Salmon – (I found it at Trader Joe’s)
- 1 Bunch of Asparagus
- 6 oz. Can White-Lump Crab Meat
- 1.5 Tbs of Avocado Oil
- 1 – 1.5 Tbs of Apple Cider Vinegar
- 4 – 6 Tbs Mayonnaise (to taste and creamy consistency)
- 2 Tbs of Chives (to taste) – (I used homemade dried)
- Lemon Pepper (to taste)
- Garlic Powder (to taste)
- Salt (to taste)Fish Seasoning Blend of Choice (to taste) – (I used Northwoods Seasoning by Penzeys Spices)
Pre-heat oven or toaster oven to 375 degrees. Cover a short-lip pan in parchment paper or silpat.
Rinse the fish in cold water and lay on paper towels and then use additional paper towels to dry the fish on the top side. Place dried fish on the lined pan bottom side up and season with salt, garlic powder, and seasoning blend of choice. Flip over (top side up) and repeat seasoning. Set fish aside.
Cut the ends off the asparagus, place in zip lock bag, add avocado oil, apple cider vinegar, lemon pepper, and garlic powder (optional) and seal the bag. Shake and rub the mixture into the asparagus. Set aside to marinate.
In the small bowl, mix together the crab meat, mayonnaise, chives, lemon pepper (to taste), garlic powder (to taste), and salt (to taste). Place the crab meat mixture on top of the salmon.
Place the asparagus around the salmon and add small amounts of butter over the top.
Place in the oven for 20 minutes. Broil for an additional 2-5 minutes at 450 – 500 degrees.
Done. Eat. Enjoy
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