2 -250 g 1/2 lb salmon fillets
150 g 5oz raw tiger or white shrimp, cleaned and chopped
3 green onions, chopped
6 mushrooms, chopped
2 cups packed spinach, chopped
1/4 cup macadamia nuts, toasted and chopped
1/4 tsp Himalayan salt
1/4 tsp freshly cracked black pepper
few gratings whole nutmeg
1/4 cup paleo mayo
Melt a little bit of cooking fat in a skillet set over medium heat and cook the green onions and mushrooms, salt and pepper until the onions mushrooms are soft and golden, about 3-4 minutes.
Add macadamia nuts and continue cooking until they get slightly toasted, 1 or 2 minutes, then throw in spinach and cook until wilted, about 30 seconds.
Now throw in the chopped shrimp and cook stirring until they turn opaque, about 1 minute.
Set aside to cool for 5-10 minutes, then stir in nutmeg and mayo.
Make an incision lengtwhise in salmon fillets, without going all the way through. The skin has to remain intact.
Sprinkle with salt and pepper and divide the stuffing between the fillets, packing as much as you can down the incisions you just made and mounding the rest on top of the fillets.
Melt a little bit more cooking fat in a heavy skillet set over high heat (cast iron preferred) and when the pan is scorching hot, delicately add the stuffed salmon fillets, skin side down.
Cook uncovered for about 1 minute to sear the skin nice and good.
Lower heat to low, cover and cook for about 5-8 minutes, depending on thickness and desired level of doneness, until salmon turns opaque.
Transfer to oven and set to broil for about 2-3 minutes, until top turns golden and starts to bubble.