Fontina-Stuffed Baked Salmon with Herb Jus

Fontina-Stuffed Baked Salmon with Herb Jus Recipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
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.

Yield:

6 servings (serving size: 1 fillet, 1/3 cup herb jus, and 2/3 cup couscous)

Recipe from

Nutritional Information

Calories 614
Caloriesfromfat 39 %
Fat 26.7 g
Satfat 8 g
Monofat 12 g
Polyfat 3.8 g
Protein 53.8 g
Carbohydrate 37.8 g
Fiber 2.2 g
Cholesterol 139 mg
Iron 3.3 mg
Sodium 1104 mg
Calcium 282 mg

Ingredients

Herb jus:
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
Salmon:
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
1/4 cup (1 ounce) shaved fresh Parmesan cheese
2 teaspoons chopped flat-leaf parsley
Basil sprigs (optional)

Preparation

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.

Preheat oven to 375°.

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.

Note:

Chef Caprial Pence,

Caprial's Bistro, Portland, Oregon,

May 1999
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