I love salmon! Give me Salmon Sashimi, Lox and Bagels, Salmon Filet, Salmon Steaks or Salmon Mousse and I’m in fish heaven. I love the color, the texture and the flavor. I know I’m not supposed to eat farmed salmon, but this is not salmon season and the line caught, wild Coho Salmon or Alaskan King Salmon I adore just aren’t available right now. So the other day when I saw the back end of a salmon waving at me from the cooler in Cotsco I grabbed it and brought it home.
Before I married the Brit I didn’t cook meat at home. It wasn’t that I was a true Pescatarian, because I did indulge in meats when I ate out occasionally, it was just that at home I ate fish or vegetables for all of my meals. It was shortly after Colin moved in that I noticed him gazing longingly at the array of steaks and chops while we shopped for groceries at my beloved Costco. He turned to me with puppy dog eyes and I heard him utter “Can we please get some meat?”
That was over two years ago and I must say I have been transformed into somewhat of a carnivore, but I still can’t let a week go by without making fish for dinner at least once and more often two or three times. Last night’s salmon exemplifies everything I love about fish in general and salmon specifically. The meat was moist and succulent and melted in my mouth and the flavor of the fish was prevalent while not overpowering. The distinctive taste of the salmon was infused with the white wine, mustard and lemon bath it poached in and it married well with the kale and radicchio stuffing without competing with it.
All in all this was a delicious supper and a beautiful one at that. This would be a perfect dish to serve for a dinner party as you can prepare most of the dinner ahead of time and just slip it in the oven 30-40 minutes before you want to serve. The sauce should take no more than 5 minutes to prepare and accompanied by a wild rice medley and a lovely green salad you will find yourself with some very grateful friends!
| Salmon Stuffed with Kale, Radicchio & Mushrooms in a Wine & Mustard Sauce |
- 3-4 lb piece of whole salmon
- 3 Tbsp Butter, divided into 1 and 2 Tbsp
- 1 Tbsp EVO
- 3 cloves Garlic, finely chopped
- 4 Shitake Mushrooms, chopped
- 3 Button Mushrooms, chopped
- 1 bunch Kale, stems removed and torn into small pieces
- 1/2 small head of Radicchio, sliced and then cut to create pieces similar in size to the Kale
- 1 tsp fresh Thyme leaves
- 1 Tbsp Pine Nuts
- 1/2 cup fresh Bread Crumbs
- 1 large Egg, beaten
- 1 cup Sauvignon Blanc
- 2 Tbsp Stone Ground Mustard
- 1 lemon-half juiced and half sliced in thin slices
- 1 generous Tbsp Flour
- 1/8 cup Half and Half
- S&P
- Preheat oven to 350
- Cut tail off of fish if you have the back end, cut the head off if you have the front end.
- Remove the bone running down the middle of the fish, as well as any other ones you see.
- Lay the fish out flat, skin side down.
- Heat EVO and 1 Tbsp Butter in a large saucepan over medium heat.
- Add the garlic to the pan and stir for 30 seconds.
- Add the mushrooms and thyme to the pan and cook for about 3 minutes, until browned and fragrant, stirring frequently.
- Add Kale, Radicchio and Pine nuts to the pan and mix well. Cook for about 3-4 minutes or until the Kale and Radicchio are wilted.
- Add bread crumbs to the pan. Turn heat off and mix well.
- When the vegetable mixture has cooled stir in the egg. Season with S&P
- Spread the Kale mixture over the fish to cover.
- Fold the fish over the Kale mixture, essentially closing the fish.
- In an oven proof ceramic container big enough to hold the fish, but not much bigger, mix the wine, lemon juice and mustard to combine.
- Place the fish in the liquid and arrange lemon slices over the top of the salmon.
- Bake for 30 minutes.
- Remove fish to a platter.
- In a small saucepan make a roux out of the remaining butter and flour. Slowly pour in the liquid from the fish, mixing it in with a wooden spoon and pressing any lumps against the side of the saucepan with the spoon to remove them and incorporate the flour into the sauce.
- Add the half and half and mix well. Season with S&P.
- Cut the fish into slices, carefully laying them down on each plate to keep them intact. Drizzle with sauce and serve.
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- Cook the garlic for 30 seconds until fragrant and then add mushrooms and thyme. Cook until golden.
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- Add the kale and radicchio to the garlic and mushrooms.
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- Cook until wilted and then add the breadcrumbs.
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- After it cools for a couple of minutes add the beaten egg.
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- Having removed all of the bones you can lay the salmon out flat, skin side down.
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- Put the stuffing in a layer over the fish to cover.
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- Place the salmon in the bath of wine, lemon and mustard and then cover with lemon slices.
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- Remove from oven after 30 minutes.
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- Remove from oven after 30 minutes.
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- Make a roux out of butter and flour.
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- Incorporate cooking liquid into roux
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So nice to meet you Jill. Yes, I do know Lisa and she is just wonderful, but of course you already know that. I hope we can meet sometime soon at one of the upcoming meet ups. You have a beautiful site. I love this salmon recipe.
Thanks Karen!