Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Oyster-Stuffed Salmon Fillets
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- #49280
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon olive oil
6 shallots, chopped
2 cups chicken stock
2 cups dry white wine
2 pounds center-cut salmon fillet, 1 1/2" thick, skin on
12 oysters, cut 1/2" pieces
3 tablespoons chopped chives
2 tablespoons lime juice
salt, to taste
freshly ground black pepper, to taste
walnut oil, as needed
4 egg yolks, beaten
1 tablespoon spicy brown mustard
1/4 teaspoon saffron
3 tablespoons heavy cream, whipped
fresh dill (optional)
directions
In a skillet, heat oil. Add shallots and saute until golden. Add chicken stock and white wine. Simmer until liquid is reduced to one-third. Set aside.
Remove skin from the salmon and discard. Cut filet into equal pieces. Cut a pocket into one side of each salmon piece.
In a small bowl, combine oysters, chives, lime juice, salt and pepper to taste, and enough walnut oil to help mixture hold together. Mix well.
Place equal amounts of stuffing into each salmon pocket. Season salmon with salt and pepper, then brush with walnut oil.
Place salmon in center of cooking grate. Grill 6 to 8 minutes until salmon is opaque and stuffing is heated through, turning once halfway through grilling time.
Meanwhile, return sauce to a simmer. Mix together egg yolks, mustard, and saffron, then gently fold into sauce. Return to a simmer. Adjust seasoning with salt and pepper. Fold in whipped cream.
Place an equal amount of sauce on individual plates. Top each with one salmon fillet and garnish with dill, if desired.
added by
sosa1
nutrition data
Nutritional data has not been calculated yet.
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