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
Instructions:
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