Involtini di Salmone con Mascarpone e Senape
Wrapped Salmon With Dijon Mustard & Mascarpone Sauce

About This Recipe

Are you looking for a delicious salmon recipe with a difference? If you are, you’ve found it! Here’s my wrapped salmon with dijon mustard & mascarpone sauce for you to enjoy.

For many people, salmon is the king of fish – it has a firm, meaty texture and a beautiful pink colour. It’s really versatile, too – it can be baked, poached, steamed, fried or flaked into stir-fries, pasta or risotto. It’s known as a brain food because of its high Omega 3 content, as well as being rich in vitamin D and minerals. This is a delicious way to get all the family eating fish – creamy, comforting and delicious.

TwitterFacebook

4

Serves

10

Ingredients

Salmon

Main Ingredient

Fish Recipes, Healthy Recipes

Type

Ingredients

  • 1 Courgette, Trimmed
  • 400g, Cut Into 4 Pieces Skinless Salmon Fillet
  • 40g Salted Butter
  • 100ml Hot Vegetable Stock
  • 1 Teaspoon Dijon Mustard
  • 50g Reduced Fat Mascarpone Cheese
  • 1 Tablespoon Fresh Dill, Finely Chopped
  • 1/2 Teaspoon Garlic Salt
  • To Taste Salt
  • To Taste Freshly Ground Black Pepper

Weight Converter

Found in This Book

Feast your eyes on the finest wrapped salmon with dijon mustard & mascarpone sauce! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Preheat the oven to 200ºC/gas mark 6.
  2. Using a potato peeler, slice 8 wide ribbons from the courgette lengthways and set aside.
  3. Lightly season each salmon fillet with salt and wrap 2 courgette ribbons around each fillet. Transfer the wrapped salmon to a baking tray measuring about 25 x 35cm and evenly dot the butter over. Transfer to the oven and bake for 18 minutes.
  4. Dice the remaining courgette and put into a small saucepan. Add the vegetable stock, Dijon mustard, mascarpone cheese, dill and garlic salt and stir all together. Place the saucepan over a low heat and gently cook for 10 minutes, stirring occasionally with a wooden spoon. Make sure that the sauce doesn’t boil otherwise it will split.
  5. Remove the salmon from the oven and arrange on a serving platter. Pour the mascarpone sauce over and around salmon.
  6. Season with black pepper and serve immediately with mashed potatoes.

GINO’S TIP: Bake the salmon parcels seam side down to help prevent the parcels unravelling.

Per serving

Kcal 335
Fat 26g
Saturates 10g
Carbs 2g
Sugars 1g
Fibre 1g
Protein 23g
Salt 0.9g

Once you’re done, simply sit back and enjoy your wrapped salmon with dijon mustard & mascarpone sauce and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Spicy Lamb Burgers With Herbed Yoghurt

View Recipe

Next Recipe

Tray-baked Chicken with Tomatoes and Olives

View Recipe

Discuss This Recipe

More RecipesGet Inspired

La Caprese di zia RitaMy Auntie Rita’s Pistachio and Chocolate Cake

Sometimes my Auntie Rita made this cake for me and my sister as an after-school treat. It's great for teatime, perfect as a dessert, and amazing if you have any gluten-free friends coming round.

8

Serves

6

Ingredients

Chocolate

Main Ingredient
View Recipe

Cannelloni al Pesto GenoveseCannelloni with Pesto and Béchamel Sauce

Cannelloni was invented in Sorrento in the early 1900s by a chef from Naples. Today you’ll find a recipe for it in many Italian cookery books, so I had to include a version here. As you'll see, this is a traditional-style cannelloni with a bit of a twist, and I think you will love the result.

4

Serves

20

Ingredients

Beef

Main Ingredient
View Recipe

Capesante brasate con piselli e pomodori secchiBraised scallops with peas and sun-dried tomatoes

I adore scallops and must admit that I don’t like to interfere by adding too many ingredients that will alter their natural flavour, but I really think this recipe is special. It is so simple and quick to prepare and is very flexible in terms of being great as a dinner for one, or a starter or a main at a dinner party. You can replace the pancetta with chorizo if you prefer, and of course...

4

Serves

9

Ingredients

Seafood

Main Ingredient
View Recipe

Risotto con zucchini e zafferanoCourgette & Saffron Risotto

Saffron, sometimes referred to as 'red gold' because of its deep ruby-red colour, flourishes in the fertile hills of Sardinia's Medio Campinado province in southwestern Sardinia. The locals use it liberally in their cooking, but given its high price in Britain I tend to use it sparingly and in dishes where it will be one of the star attractions such as this delicately-flavoured risotto. The courgette...

4

Serves

12

Ingredients

Rice

Main Ingredient
View Recipe

COPPETTE DI FRAGOLE, MASCARPONE E LIMONCELLOStrawberry & Mascarpone Tarts with Limoncello

For me, limoncello is the scent and flavour of home. Traditionally, this citrus liqueur is made from the best lemons in the world – Sorrento lemons. In Italy it is a hugely popular drink, with many people in the south making their own version. It’s really strong, about 40% proof, so you only need a small amount. Here, limoncello is mixed with creamy Italian cheeses and fresh seasonal strawberries...

4

Serves

10

Ingredients

Strawberries

Main Ingredient
View Recipe

Fusili con ragu di coniglioPasta with Rabbit Ragu

This recipe is very different and worth a try. The flavours are unique compared to what you and your family are probably used to and it really is a wonderful, rich way to make a ragù. Please, whatever you do, don’t just throw away the discarded vegetables. Place them in a saucepan with some passata (sieved tomatoes) and heat it through; then you have created a sauce that can be used to top fish...

4

Serves

15

Ingredients

Rabbit

Main Ingredient
View Recipe