10 oz. imitation crab, shredded 8 oz. salmon (about 2 cups of shredded cooked salmon) 4 oz. cream cheese, softened ⅓ cup sriracha mayo like Lee Kum Kee Furikake (a Japanese seasoning blend) like JFC ...

Use pre-cooked salmon or tuna (fresh or canned), cooked lobster, crab meat, or imitation crab meat. Allow about one pound of fish for a 9-by-13-inch casserole dish.

Invert the salmon fillets potato-crusted side up on a baking sheet and place in a 375-degree oven. Baked to desired doneness. 5. Drizzle the mustard vinaigrette over the mixed greens.

3. Bake salmon at 400 F (200 C) for 12-15 minutes or pan-sear skin-side down until crisp, 3-4 minutes per side. 4. While salmon bakes, saute bok choy for 5-6 minutes in olive oil.

1 pound smoked salmon, chopped ½ cup shredded Parmesan 3 cups shredded Swiss, or to taste Heavy cream Preheat oven to 400 degrees. Wash the potatoes and prick with a fork. Bake at 400 until soft.

Scatter about 1/2 teaspoon herbes de Provence over each fillet. Return to the oven, uncovered, and cook until the salmon is firm and beginning to flake, about 10 minutes. Remove from the oven.

Make salmon in parchment for one or two, or a crowd. You can prep pouches several hours ahead. They won’t take long to cook, either – 20 minutes or so max depending on size.