Ingredients
- 4 salmon fillets (skinless, center-cut)
- 1/2 lb shrimp (peeled and deveined, chopped)
- 1/2 lb scallops (chopped)
- 1/4 cup cream cheese (softened)
- 2 tbsp fresh dill (chopped)
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 2 cloves garlic (minced)
- Salt and pepper (to taste)
- 2 tbsp olive oil or melted butter (for brushing)
- Optional: Puff pastry sheets (if wrapping in pastry)
Instructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the Seafood Filling:
- In a bowl, mix together chopped shrimp, scallops, cream cheese, garlic, dill, lemon zest, lemon juice, salt, and pepper until well combined.
- Butterfly the Salmon:
- Carefully slice each salmon fillet horizontally (not all the way through) to create a pocket. Gently open like a book.
- Stuff the Salmon:
- Spoon the seafood mixture into each salmon pocket. Press gently to enclose.
- Wrap (Optional):
- For an extra gourmet touch, wrap each stuffed salmon fillet in puff pastry. Seal edges and brush with an egg wash.
- Bake:
- Place stuffed salmon (wrapped or unwrapped) on the prepared baking sheet. Brush with olive oil or melted butter.
- Bake for 20–25 minutes, or until salmon is cooked through and flakes easily.
- Serve:
- Garnish with fresh dill and a squeeze of lemon juice. Serve with a side of asparagus or wild rice.
Would you like a fancy wine pairing or plating suggestion to go with this seafood masterpiece?