Fontina-Stuffed Baked Salmon with Herb Jus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Chef Caprial Pence, Carial's Bistro, Portland, Oregon - Caprial's tips: Use homemade chicken stock if possible for the best flavor. Always remove the skin from the salmon as that's where the fishy taste is. Serve in a pasta bowl to capture the flavorful jus, or broth. Ingredients:
1/2 cup dry red wine |
1/2 cup dry sherry |
1/4 cup chopped shallots |
2 garlic cloves, minced |
1 1/2 cups chopped fennel bulb (about 1 fennel bulb) |
2 (16-ounce) cans fat-free, less-sodium chicken broth |
1 teaspoon chopped fresh thyme |
1 teaspoon chopped fresh basil |
1 teaspoon chopped fresh rosemary |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 teaspoon olive oil |
1/2 cup chopped shallots |
2 garlic cloves, minced |
2 cups coarsely chopped cremini mushrooms (about 1/2 pound) |
1/2 cup dry sherry |
1 cup (4 ounces) cubed fontina cheese |
1/4 cup (1 ounce) finely shredded fresh parmesan cheese |
2 teaspoons chopped fresh thyme |
6 (6-ounce) skinned salmon fillets (about 1 inch thick) |
cooking spray |
1/4 cup dry white wine |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
hazelnut-herb couscous |
1/4 cup (1 ounce) shaved fresh parmesan cheese |
2 teaspoons chopped flat-leaf parsley |
basil sprigs (optional) |
Directions:
1. To prepare herb jus, combine first 4 ingredients in a saucepan over high heat. Bring to a boil; cook until reduced to 1/4 cup (about 8 minutes). Add fennel and broth. Bring to a boil. Reduce heat; simmer until reduced to 2 cups (about 30 minutes). Add 1 teaspoon thyme, chopped basil, and rosemary; simmer 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Preheat oven to 375°.
3. To prepare salmon, heat oil in a nonstick skillet over medium-high heat. Add 1/2 cup shallots and 2 minced garlic cloves; sauté 1 minute. Add mushrooms; sauté 2 minutes. Add sherry; cook 4 minutes or until most of liquid evaporates. Remove from heat; cool completely. Stir in fontina, shredded Parmesan, and 2 teaspoons thyme. Cut 1 (3/4-inch-deep) diagonal slit from the center of 1 fillet; cut another slit in the opposite direction to form an X. Pull back salmon to form a pocket. Repeat with remaining fillets. Stuff 1/3 cup cheese mixture into each pocket. Place fillets on a jelly-roll pan coated with cooking spray. Drizzle with white wine, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 375° for 15 minutes or until the fish flakes easily when tested with a fork. Serve with herb jus and Hazelnut-Herb Couscous; sprinkle with shaved Parmesan and parsley. Garnish with basil sprigs, if desired.
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