Salmon Baked with Brazilian Rub

4 salmon filets (5-6 oz. each)
1/2 large orange, zest and juice only
1/2 large lemon, juice only
salt and pepper, to taste
2 T. brown sugar
1 T. chilli powder
1 large garlic clove, minced
2 T. butter, melted

Combine orange juice, lemon juice, salt and pepper in large shallow dish. Add salmon filets and marinate at room temperature for 20 minutes. Preheat oven to 425. Line shallow baking dish with aluminum foil and grease with a little of the melted butter. In a small dish, combine orange zest, brown sugar, chilli powder and minced garlice. Rub the marinated salmon with brown sugar mixture. Place in the pan and drizzle with remaining melted butter. Bake for 8-12 minutes.

Crab and Shrimp Enchiladas

1/4 cup butter
1/4 cup flour
2 cups chicken broth
2 cups (8 ounces) Monterey Jack cheese, shredded
3/4 cup half-and-half
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup sour cream
2 - 8 ounce packages imitation crab
8 ounces cooked small shrimp (salad shrimp)
1/2 cup sliced green onions
8 - 8 inch flour tortillas

Heat oven to 350 degrees. Spray a 13x9x2 glass dish with nonstick cooking spray. Melt butter in saucepan. Whisk in flour. Slowly whisk in broth. Bring to a gentle boil. Whisk in cheese, half-and-half, salt and pepper. Place sour cream in bowl; slowly whisk in 1 cup of sauce. Whisk sour cream mixture into remaining sauce. Remove from heat. In bowl combine crab, shrimp, 1 cup sauce, and 1/4 cup green onions. Place 1/2 cup crab and shrimp filling on each tortilla. Roll up; place in dish. Cover with remaining sace. Bake 20-25 minutes or until hot. Let stand 5 minutes; sprinkle with remaining 1/4 cup green onions.