Sauce:
1/2 c. mayonnaise
1/4 c. sour cream
juice of 1/2 orange
Grated zest of 1 lemon
1 Tbsp. fresh mint, chopped
2 Tbsp. fresh chives, chopped
salt and pepper
Salmon Fillet:
2 Tbsp. Butter Olive Oil
2 c. fresh spinach, chopped
salt and pepper
1 salmon fillet, about 1 lb. skin removed
1 sole fillet, about 1/2 lb.
1 Tbsp. Sicilian Lemon White Balsamic Vinegar
salt and pepper
8 large shrimp, peeled, cooked and chopped (about 5 1/2 oz.)
6 asparagus, blanched
Sauce:
In a bowl, combine all the ingredients. Refrigerate to serve cold.
Salmon Fillet:
With the rack in the middle position, preheat the oven to 180 °C (350 °F). In a skillet, add half the butter olive oil. Add the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Drain. Set aside.
With a sharp knife, butterfly the salmon fillet. To do this, slice it in half horizontally without separating it completely, then open it like a book. Put the fillet flat open on a parchment paper. Place the sole fillet right in the center. In a bowl, combine the remaining butter olive oil and lemon balsamic vinegar. Brush the sole fillet with this mixture. Season with salt and pepper. Cover with the spinach and shrimp. Arrange the asparagus in the center of the fish. Close by wrapping the salmon with the parchment paper. Wrap with aluminum foil and place in an ovenproof dish. Bake for about 40 minutes or until the meat thermometer reads 58 °C (135 °F). Let cool, then refrigerate overnight. Remove the paper. Slice and serve cold with the sauce.
