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

Cooking Light

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.

Chef Caprial Pence,

Caprial's Bistro, Portland, Oregon,

Cooking Light

May 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note