Tomato-and-Fennel-Stuffed Salmon with Basil Sauce

Tomato-and-Fennel-Stuffed Salmon with Basil Sauce
Photo by Romulo Yanes

Ingredients

  • ¼ teaspoon black pepper
  • 1 cup mayonnaise
  • 1 adjustable-blade slicer
  • 1 8-pound whole salmon (preferably wild coho), cleaned, butterflied, and boned, leaving head and tail intact
  • 10 saffron threads
  • 1 teaspoon black pepper
  • ¼ teaspoon water
  • + 13 more ingredients
    • 1 ¾ teaspoons salt
    • ½ teaspoon salt
    • ¼ cup extra-virgin olive oil
    • ½ cup fresh basil leaves
    • 5 tablespoons extra-virgin olive oil
    • 2 pounds plum tomatoes
    • 1 heavy duty foil
    • 1 large garlic clove
    • ¼ cup dry white wine
    • 2 large fennel bulbs (sometimes labeled "anise")
    • 2 teaspoons herbes de Provence
    • 1 ½ teaspoons grated fresh orange zest
    • 1 tablespoon Dijon mustard

Put oven racks in middle and lower third of oven and preheat oven to 400°F. Toss tomatoes in a bowl with 1 tablespoon oil, teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon herbes de Provence. Arrange tomatoes, cut sides up, in a shallow baking pan and reserve bowl (do not wipe clean). Quarter f...

View full recipe at Epicurious

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