Fontina-Stuffed Baked Salmon with Herb Jus

Fontina-Stuffed Baked Salmon with Herb Jus
Photo by Becky Luigart-Stayner

Ingredients

  • 2 teaspoons chopped flat-leaf parsley
  • 1 teaspoon chopped fresh thyme
  • 1 ½ cups chopped fennel bulb (about 1 fennel bulb)
  • ½ cup dry sherry
  • ¼ teaspoon black pepper
  • ¼ cup (1 ounce) shaved fresh Parmesan cheese
  • ¼ cup (1 ounce) finely shredded fresh Parmesan cheese
  • + 23 more ingredients
    • ¼ teaspoon black pepper
    • 6 (6-ounce) skinned salmon fillets (about 1 inch thick)
    • 1 teaspoon chopped fresh rosemary
    • 2 garlic cloves, minced
    • Hazelnut-Herb Couscous
    • 1 teaspoon olive oil
    • 1 cup (4 ounces) cubed fontina cheese
    • Basil sprigs (optional)
    • 1 teaspoon chopped fresh basil
    • 2 garlic cloves, minced
    • ¼ teaspoon salt
    • ½ cup chopped shallots
    • 2 (16-ounce) cans fat-free, less-sodium chicken broth
    • ¼ cup chopped shallots
    • Herb jus:
    • ½ cup dry sherry
    • Salmon:
    • 2 cups coarsely chopped cremini mushrooms (about 1/2 pound)
    • ¼ cup dry white wine
    • ¼ teaspoon salt
    • 2 teaspoons chopped fresh thyme
    • Cooking spray
    • ½ cup dry red wine

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...

View full recipe at My Recipes

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