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1
Heat the olive oil over medium heat in a skillet and saute the onion until it begins to caramelize.
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2
Add the broccoli and saute until tender.
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3
Remove from heat and set aside.
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4
In a large saucepan, melt the butter over medium-high heat and add the garlic, onion, and bay leaf.
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5
In another small saucepot, heat the milk.
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6
Saute the onion until it becomes translucent, then deglaze pan with the white wine, and cook for a few minutes to let most of the wine evaporate, then turn the heat to medium-low.
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7
Whisk the Parmesan into the hot milk, then gradually whisk into the onion mixture.
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8
In a small bowl, create a slurry by whisking a small amount of water into the cornstarch.
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9
Add this to the sauce to thicken it.
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10
Simmer for 15 minutes, stirring frequently.
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11
Remove saucepan from heat, season sauce, to taste, with white pepper, and salt if needed.
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12
Remove and discard bay leaf.
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13
Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming, and keep in a warm place.
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14
Season the salmon with salt and pepper and slice lengthwise into 3/4-inch wide strips.
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15
Roll the strips into a spiral, secure with a skewer, and place on a baking sheet.
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16
Set aside briefly.
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17
Preheat oven to 375 degrees F.
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18
In a food processor blend shrimp, egg whites, salt and pepper to a paste.
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19
Spread some of this mixture evenly onto each of the salmon spirals, then spray with spray butter.
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20
Place in the oven, and bake until the fish flakes and the shrimp crusts a golden brown, about 8 to 10 minutes.
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21
Remove from oven and let rest.
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22
While the salmon/shrimp spirals are in the oven, prepare the plates.
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23
Toss the onion, broccoli mixture with enough of the sauce to coat.
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24
Spoon some of this mixture into the center of each serving plate.
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25
Top with a salmon/shrimp spiral, then drizzle with sauce and garnish with dill.
