-
1
Cut a pocket in the top of the salmon fillet.
-
2
Season the fillet with 1/2 teaspoon of the kosher salt and all of the black pepper.
-
3
Wrap it in plastic wrap and refrigerate until ready to cook.
-
4
Preheat the oven to 350F.
-
5
Heat 1/4 cup of the olive oil in a large saute pan over medium-high heat.
-
6
Add the garlic, bell pepper, celery, basil, and 2 tablespoons of the parsley and saute until the vegetables are tender and lightly browned.
-
7
Add the spinach and green onions and cook for 1 minute more.
-
8
Add the wine and 1/4 cup of the clam juice and cook until the liquid has reduced by half Add the scallops and shrimp and simmer for 2 minutes.
-
9
Remove the pan from the heat and fold in half of the bread crumbs, the lemon juice, and the remaining 1/2 easpoon salt.
-
10
Transfer the shrimp mixture to a shallow pan, spread out evenly across the pan, and refrigerate until cool.
-
11
When cool, remove the shrimp filling and the salmon from the refrigerator.
-
12
Lightly grease a small roasting pan.
-
13
Stuff the pocket in the salmon fillet with the filling, and press the crabmeat in on top of the filling.
-
14
Place the salmon into the pan and sprinkle the remaining bread crumbs on top, allowing a portion to drop off onto the pan.
-
15
Drizzle with the remaining 1/4 cup olive oil.
-
16
Pour the remaining 2 1/4 cups clam juice around the salmon and cover the pan with aluminum foil.
-
17
Bake the salmon for 15 minutes.
-
18
Remove the foil and bake for 15 to 20 minutes more, or until the breading is golden brown.
-
19
The salmon should be cooked to medium and the filling should be hot.
-
20
Center the fish on a serving platter and pour the sauce around the dish.
-
21
Garnish with the remaining 1 tablespoon parsley and serve.
