A Gourmet Delight: Seafood Symphony Wrapped in Salmon!
Ingredients:
For the Filling:
- 1/2 cup cooked shrimp, chopped
- 1/2 cup cooked scallops, chopped
- 1/4 cup lump crab meat
- 2 tablespoons cream cheese, softened
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
For the Salmon:
- 4 salmon fillets (6–8 oz each), skinless and evenly thick
- Salt and pepper to taste
- 1 tablespoon olive oil
For the Sauce:
- 1/2 cup heavy cream
- 1/4 cup dry white wine
- 2 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Directions:
- in a mixing bowl, mix together the chopped shrimp, scallops, crab meat, cream cheese, dill, lemon juice, garlic, salt, and pepper to make the seafood filling. Mix thoroughly until all ingredients are incorporated.
- Get the salmon fillets ready:
Turn the oven on to 375°F, or 190°C. - On a spotless surface, place each salmon fillet flat. Carefully make a pocket in the thickest area of each fillet with a sharp knife, being careful not to cut all the way through. Sprinkle salt and pepper on the inside and outside of the fillets.
- Stuff the salmon by gently pressing the seafood filling into the pockets of the fillets with a spoon.
- To sear the salmon, heat some olive oil in a skillet that is safe to use in the oven over medium heat. The salmon fillets should be seared for two to three minutes on each side, or until golden brown.
- Put the skillet in the oven and bake the salmon for 10 to 12 minutes, or until it is cooked through and flakeable with a fork.
- Prepare the sauce by combining the white wine and heavy cream in a small saucepan over medium heat while the salmon bakes. Simmer until slightly reduced, 3 to 5 minutes. Add the dill, butter, Dijon mustard, salt, and pepper and stir. Cook for two more minutes.
- To serve, place each salmon fillet on a plate and cover with the smooth dill sauce. Add a lemon wedge and some fresh dill sprigs as garnish.