2 x 5oz salmon fillets, no thicker than 1” at the thickest part
2oz Krabstick, finely chopped
2oz, 26/30 ct, cooked shrimp
2 tbsp Kewpie mayonnaise
1 tsp Sriracha
¼ tsp toasted sesame oil
½ tsp sesame seeds, divided
2 tsp chives, finely sliced, divided
salt and pepper
Instructions
In a small bowl, mix the mayonnaise, Sriracha and sesame oil until combined well. Then add the shrimp and krabstick, until coated evenly. Cover and place in the fridge.
Pre-heat your Schwank Grill for 5 minutes with your grill grate in place and set to Level 1.
Spray your salmon fillets with non-stick spray on both sides.
Have your seafood/mayo mix ready on standby when starting to cook the salmon. This should come out of the fridge just before you cook the salmon.
Season your salmon with salt and pepper to taste. Place the naked salmon on the grill grate.
Let your Salmon cook for approximately 4-4 ½ minutes depending your desired doneness. For increased accuracy, use a food thermometer to determine the desired temperature.
Slide out the grill grate and top each salmon fillet with ½ of the seafood/mayo mix. Slide the grill grate back into the Schwank Grill. Now raise the grill shelf to Level 2.
Cook for additional 2-2 ½ minutes.
Optional: serve with white or Jasmine rice and blanched bok choy, or your favorite green vegetable.
Serve immediately. Top each fillet with half of the sesame seeds and half of the chives.
