1 pound surimi
1 pound scallops
1/2 cup mayonaise
1/4 cup Srirachi
1/4 cup rice vinegar
2 tablespoons chopped parsley
1 egg white
2 teaspoons butter
1.5 tablespoons panko
Place the chopped scallops and shredded surimi in a bowl.
Add the mayonaise, the sirachi, rice vinegar, salt, pepper and parsley, stir to combine.
Add the egg white and gently fold mixture. The egg white acts as a binder to hold the stuffing together.
Slice a pocket in the salmon fillet from the center out, but don't go all the way through. Repeat with other side.
Flip open the salmon and place a large dollop of stuffing in the fish.
Fold back the flaps to make a cool presentation.
Baste with the melted butter, sprinkle it with the panko crumbs and season with salt and pepper.
Bake in a 400-degree oven until the fish is just cooked.
This stuffing is awesome for stuffed mushrooms too!