3 T greek yogurt (or mayo – your choice)
4 tsp lemon juice
1/8 tsp red pepper flakes
1 tsp dried tarragon
1 T minced green onions
8 ozs crab meat
1/2 C quinoa
Start BBQ, heat on med-high.
Line a roasting pan with aluminum foil. Cut salmon fillet into 6 oz pieces and slice down center but not all the way to the end. In the roasting pan, place the pieces of salmon and create a hole in the middle, folding the ends together.
1. In a medium bowl, whisk together egg, yogurt, lemon juice, red pepper flakes, tarragon, and scallions. Break up the crab meat (minced texture). Mix in quinoa, add more to reach desired consistency.
2. Scoop mixture into the center hole you created in the salmon.
Grill in BBQ for 20 mins.