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Mediterranean DietRecipe

A Gourmet Delight: Seafood Symphony Wrapped in Salmon

Updated on 4 min read
537895358 122203179098302905 6610954925945102755 n Mediterranean Diet, Recipe

This dish features a rich, creamy seafood filling encased in a tender, flavorful salmon parcel. It’s perfect for a special occasion or when you want to create a truly memorable dining experience.

Ingredients

For the Filling:

  • 1/2 cup cooked shrimp, chopped
  • 1/2 cup cooked scallops, chopped
  • 1 tbsp unsalted butter
  • 2 tbsp shallot or yellow onion, finely minced
  • 1 clove garlic, minced
  • 2 tbsp cream cheese, softened
  • 1 tbsp fresh dill, chopped (or 1 tsp dried)
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • Salt and white pepper, to taste (black pepper is fine, white is more elegant)

For the Salmon Wrap:

  • 4 large, thin salmon fillets (about 6 oz each), skinless or 1 large side of salmon (1.5 lbs), butterflied*
  • 1 tbsp olive oil
  • Salt and black pepper

For the Lemon-Dill Sauce:

  • 1/4 cup dry white wine (like Sauvignon Blanc) or chicken broth
  • 1/2 cup heavy cream
  • 1 tbsp fresh dill, chopped
  • 1 tsp lemon juice
  • 1 tbsp cold butter, cubed
  • Salt and pepper to taste

For Garnish:

  • Lemon slices
  • Fresh dill sprigs

Instructions

Part 1: Prepare the Filling

  1. Sauté Aromatics: In a small skillet over medium heat, melt the butter. Add the minced shallot and cook until soft and translucent (about 3 minutes). Add the garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.
  2. Combine: In a medium bowl, combine the chopped shrimp, chopped scallops, sautéed shallot/garlic mixture, cream cheese, fresh dill, parsley, lemon zest, and lemon juice.
  3. Season: Mix gently until well combined. Season carefully with salt and white pepper. Set aside.

Part 2: Prepare the Salmon

  • Option A: Individual Parcels (using fillets)
    1. Place one salmon fillet between two pieces of plastic wrap. Gently pound with the flat side of a meat mallet or a rolling pin until it is an even 1/4-inch thickness. Repeat with remaining fillets.
    2. Season both sides of each pounded fillet lightly with salt and pepper.
    3. Spoon a quarter of the seafood filling onto the center of each fillet.
    4. Carefully roll the salmon around the filling, tucking in the sides as you go to create a neat package. Place the parcels seam-side down in a lightly greased baking dish.
  • Option B: One Large Roulade (using a butterflied side of salmon)
    1. Lay the butterflied salmon flat on a piece of parchment paper, skin-side down. Season with salt and pepper.
    2. Spread the seafood filling evenly over the entire surface, leaving a 1-inch border around the edges.
    3. Using the parchment paper to help you, carefully and tightly roll the salmon from the short end into a log, ensuring the filling is enclosed.
    4. Tie the roll with kitchen twine at 2-inch intervals to secure it. Place seam-side down in a baking dish.

Part 3: Cook the Salmon

  1. Preheat: Preheat your oven to 375°F (190°C).
  2. Bake: Drizzle the salmon parcels or log with olive oil. Bake for 20-25 minutes (for parcels) or 30-35 minutes (for a large log), or until the salmon is cooked through and flakes easily with a fork.

Part 4: Make the Lemon-Dill Sauce (while salmon bakes)

  1. Deglaze: In the same skillet you used for the aromatics, pour in the white wine (or broth). Bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Let it reduce by half (about 2-3 minutes).
  2. Cream: Reduce heat to low. Pour in the heavy cream and simmer gently for 3-4 minutes until it slightly thickens.
  3. Finish: Remove from heat. Whisk in the fresh dill, lemon juice, and cold butter, one cube at a time, until the sauce is smooth and glossy. Season with salt and pepper. Keep warm.

Part 5: Serve

  1. Rest: Remove the salmon from the oven and let it rest for 5 minutes. If you made a log, carefully remove the kitchen twine.
  2. Slice and Plate: For individual parcels, place one on each plate. For the log, slice it into 1.5-inch thick medallions.
  3. Sauce: Spoon the warm lemon-dill sauce around or over the salmon.
  4. Garnish: Garnish with fresh dill sprigs and lemon slices. Serve immediately.

Chef’s Notes & Tips:

  • Seafood Shortcut: You can use a pre-cooked seafood mix from the store to save time. Alternatively, you can quickly sauté raw, chopped shrimp and scallops for 1-2 minutes per side before adding them to the filling.
  • Pounding Salmon: Pounding the salmon is the key to easy rolling. If the fillets break a little, don’t worry; they will seal together while baking.
  • Check for Doneness: The internal temperature of the salmon should read 125-130°F (52-54°C) on an instant-read thermometer for a moist, perfectly cooked result.
  • Make it Ahead: You can assemble the salmon parcels or log up to a day in advance, cover tightly, and keep refrigerated until ready to bake.

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