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Photo: Becky Luigart-Stayner; Styling: Fonda Shaia Photo by: Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Fontina-Stuffed Baked Salmon with Herb Jus

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.

Cooking Light MAY 1999

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

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
  • Hazelnut-Herb Couscous
  • 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.

Nutritional Information

Amount per serving
  • Calories: 614
  • Calories from fat: 39%
  • Fat: 26.7g
  • Saturated fat: 8g
  • Monounsaturated fat: 12g
  • Polyunsaturated fat: 3.8g
  • Protein: 53.8g
  • Carbohydrate: 37.8g
  • Fiber: 2.2g
  • Cholesterol: 139mg
  • Iron: 3.3mg
  • Sodium: 1104mg
  • Calcium: 282mg
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Fontina-Stuffed Baked Salmon with Herb Jus recipe

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