I am going to blame this recipe on reading a lot of recipe books lately. 🙂 Usually husband makes dinner but tonight he couldn’t; his belated birthday card came in the mail from my mom and she suggested I make him dinner tonight in the card; he said he wanted to use the salmon we had in the freezer but didn’t have a plan for it yet; and I have been reading gourmet recipe books. Thus, Shrimp and Scallop Stuffed Salmon with a tangy vinegar/wine/cream sauce over rice topped with shredded cucumber was born. He said it was good. 🙂 (the kids were not sure how to deal with food in a pyramid shape instead of separated neatly on their plates like Daddy usually does it but they persevered for the most part!).
1 large salmon steak, cut into 1″ wide strips, or salmon steaks with the backbone in them in the traditional stuffed salmon shape.
1 bag of raw shrimp, de-shelled and de-veined (defrosted if previously frozen)
1 cup raw scallops, also defrosted
6 cloves garlic
1-2″ piece of peeled ginger
2 T. chopped green onion
herbs – I used a handful of what’s in my garden: fresh garlic chives, fresh sage leaves, cilantro, and our local native onion/chive plant (not sure what family it’s in; it looks like chives but has the most _fantastic_ wild garlicky onion green taste)
1 large cucumber
3/4 c. wine/ vinegar mix (I used Manischewitz for the wine and a combo of red wine vinegar, garlic vinegar and apple cider vinegar for the vinegar)
2 T. butter
1 T. spelt (approx) – you can substitute with another flour if needed for Gluten Free
5 cloves of garlic, crushed
1/3 c. herb parmesan
1 cup heavy cream
Serve over cooked rice (optional)
Cut the salmon into strips if needed (as seen in the pictures). Grease a square baking pan and arrange the salmon into rough circles; in the picture you can see I ran out of fish so the last quarter is the tail part of the fish topped with filling. Spray the salmon with oil (I have coconut oil in my sprayer right now) and sprinkle with salt – I’m using Himalayan pink. Set aside and set oven to preheat to 350F.
In a food processor, grate one cucumber and put into a dish for later.
Put the rest of the ingredients into the food processor – scallops, shrimp, herbs, ginger, garlic, onions. Process until smooth. You can taste a tiny bit to see how much salt it needs and add that. Remember, the seafood has to be raw. This would be a disaster with cooked seafood.
Scoop the seafood slime (yes, it’s slimy) into the holes in the salmon steaks. It should look approximately like this:
Put it into the oven and set a timer for 20 min. It may take up to 30 min but keep an eye on it after 20. It’s done when the salmon flakes and the shrimp mix is firm. Looks like this:
While the salmon is cooking is a good time to make the sauce.
Melt the butter in a small saucepan and stir in the spelt with a whisk. When it browns a bit add the crushed garlic.
When it’s bubbly add the wine/vinegar mix and the parmesan and stir well. It should bubble a few more minutes. Then add the cream and stir until it begins to thicken. I was a bit rushed tonight so I didn’t take down how long this process took.
To serve, place cooked rice on a plate. (we’ve been having fun adding a little wild rice to our normal basmati rice so it’s purple) Add a section of salmon/shrimp and top with some cucumber. Drizzle the sauce over it all. It should now look like this: