Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Chef Caprial Pence
Recipe by Cooking Light May 1999

Gallery

Credit: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Caprial's Bistro, Portland, Oregon

Nutrition Facts

614 calories; calories from fat 39%; fat 26.7g; saturated fat 8g; mono fat 12g; poly fat 3.8g; protein 53.8g; carbohydrates 37.8g; fiber 2.2g; cholesterol 139mg; iron 3.3mg; sodium 1104mg; calcium 282mg.
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