Salmon With Fines Herbes Stuffing

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Servings: 12 servings Difficulty: Advanced
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Elegant rolled salmon fillet stuffed with a fragrant mixture of parsley, tarragon, and thyme, finished with a rich sherry-butter sauce.
Salmon With Fines Herbes Stuffing recipe image
Salmon With Fines Herbes Stuffing recipe image
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Salmon With Fines Herbes Stuffing

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 540

Description

This elegant dish transforms a whole side of salmon into a sophisticated centerpiece by butterflying the fillet and stuffing it with a vibrant mix of fines herbes. The combination of fresh parsley, tarragon, and thyme provides a bright, aromatic contrast to the rich, fatty texture of the salmon. As the salmon bakes, the flavors meld beautifully, creating a moist and flavorful interior. The dish is completed with a luxurious sherry and butter sauce that adds a glossy finish and depth of flavor.

Ingredients

Directions

  1. Combine minced onion, white wine, salt, white pepper, and 2 tablespoons of butter in a large pot or skillet.
  2. Place over medium heat and cook for 5 minutes until the onion is softened and the wine has slightly reduced.
  3. Add the fresh bread crumbs to the pan.
  4. Cook, stirring constantly, for 3 minutes to toast the crumbs and blend the flavors.
  5. Transfer the stuffing mixture to a bowl and allow it to cool completely to room temperature.
  6. Once cooled, stir in the chopped parsley, tarragon, and thyme.
  7. Lay the salmon fillet on a work surface. Carefully butterfly it by slicing horizontally through the center, stopping before cutting all the way through, to open it into two thinner fillets connected at one edge.
  8. Lay down a piece of parchment paper larger than the salmon fillets.
  9. Brush the parchment paper lightly with the remaining oil.
  10. Lay the two pieces of salmon on the parchment paper side by side, head to tail, to form one large rectangular fillet.
  11. Spread the cooled herb stuffing evenly over the surface of the salmon, leaving a small border around the edges.
  12. Starting from one short end, roll the salmon up tightly into a cylinder (cigarette style), using the parchment paper underneath to assist in rolling evenly.
  13. Preheat the oven to 350°F (175°C).
  14. Place the salmon roll on a baking sheet or in a baking pan and bake for 35 minutes, or until the salmon is opaque in the center.
  15. Meanwhile, pour the sherry into a small saucepan and bring to a simmer.
  16. Cook the sherry, reducing it by half to concentrate the flavor.
  17. Remove the saucepan from heat and whisk in the remaining 3 tablespoons of butter until the sauce is smooth and glossy.
  18. Remove the salmon from the oven and carefully unwrap it from the parchment paper.
  19. Transfer the salmon roll to a serving platter.
  20. Pour the sherry-butter sauce over the salmon and serve immediately.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 540kcal
% Daily Value *
Total Fat 35g54%
Saturated Fat 12g60%
Cholesterol 120mg40%
Sodium 450mg19%
Total Carbohydrate 15g5%
Dietary Fiber 1g4%
Sugars 2g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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