Stuffed Baked Salmon Fillet

I like to prepare fish because it is quick and healthy. In my family, we eat salmon almost three or four times a week, and I don't want to use the same salmon recipe in the same week. I shop frequently at Costco, and the stuffed salmon sold there is very good. I created this stuffed salmon recipe to mirror the one at Costco. Because I don't know all the ingredients that are stuffed inside Costco's salmon, I am guessing what they are. It looks like it is stuffed with imitation crab and some bread crumbs. I don't have all the ingredients on hand, but my substitution of mini scallops and shrimp will have the same seafood flavor. The following is my recipe for baked stuffed salmon.
Ingredients:
Four 6 oz salmon fillets
The stuffing:
1/2 cup cooked white rice
1/2 cup mini scallops
1/2 cup shrimp, peeled, deveined, and roughly chopped
1/4 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped minced onions
1 clove garlic, minced
3 green onions, chopped
1 egg
1/2 tsp salt
1/2 tsp soy sauce
1/4 tsp black pepper
1/4 tsp chili powder or paprika
Sauce:
2 tbs lemon juice
2 tsp dijon mustard
2 tbs olive oil
Dot with 2 tbs butter
Fresh chopped tarragon and parsley

Directions:
Pat dry the salmon and use a sharp knife to slit open the salmon enough for stuffing.
In a nonstick pan, add oil and sautéed white onions and garlic until fragrant. Add celery and carrots and cook for 5 minutes or until wilted. Add shrimp and scallops, stirring for 2 minutes. Season with salt, pepper, and paprika. Remove from heat and let it cool.
In a mixing bowl, combine egg, cooked rice and green onions. Add cooled shrimp mixture into the rice and mix well. The stuffing is now ready. Divide the stuffing equally into four portions and stuff neatly into salmon. Place stuffed salmon onto a baking dish. Brush salmon all over with sauce using a pastry brush. Then dot the top of salmon with butter. Cover with tin foil and bake salmon in preheated oven set to 400° for 15 to 20 minutes. Sprinkle with fresh herbs and serve