Fontina-Stuffed Baked Salmon With Herb Jus Recipe

Name: Fontina-Stuffed Baked Salmon With Herb Jus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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 375u00b0.
3
To prepare salmon, heat oil in a nonstick skillet over medium-high heat. Add 1/2 cup shallots and 2 minced garlic cloves; saute 1 minute. Add mushrooms; saute 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 375u00b0 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.

755

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: Herb jus:, 1/2 cup dry red wine, 1/2 cup dry sherry, 1/4 cup chopped shallots, and more.

Yes, Fontina-Stuffed Baked Salmon With Herb Jus falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fontina-Stuffed Baked Salmon With Herb Jus

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