Salmon With Beurre Rouge And Smoked Salmon Stuffed Baked Potato Recipes

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SALMON-STUFFED BAKED POTATOES



Salmon-Stuffed Baked Potatoes image

A healthier alternative to most stuffed potatoes. It came from a calendar I got at the grocery store a few years ago. A meal in a spud.

Provided by Moody

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 large baking potatoes
1 tablespoon butter
1 cup milk, heated
1 teaspoon Dijon mustard
1/4 teaspoon salt
fresh ground pepper
1 cup small broccoli floret
1/2 cup flaked canned salmon
1 teaspoon fresh lemon rind
2 teaspoons chopped fresh dill
1/2 cup crumbled feta cheese

Steps:

  • Wash the potatoes& poke with a fork so they don't explode.
  • Wrap in paper towels& cook for 10 minutes until soft.
  • If your microwave doesn't have a turntable inside it, turn the potatoes yourself a few times during cooking.
  • Preheat oven to 400 degrees.
  • Slice a bit off the top of each potato, and scoop out the flesh, leaving a bit of a wall near the skin.
  • Mash the potatoes with butter, milk, Dijon, salt& pepper until blended.
  • Mix in the salmon, broccoli, lemon rind, dill& Feta then stuff the potatoes gently, so as not to break the skins.
  • Put potatoes on a baking sheet& bake for 20 minutes, or until the top of the potatoes are golden brown.

SALMON WITH BEURRE ROUGE AND SMOKED-SALMON-STUFFED BAKED POTATO



Salmon with Beurre Rouge and Smoked-Salmon-Stuffed Baked Potato image

Provided by Eric Ripert

Categories     Dairy     Fish     Herb     Onion     Potato     Steam     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

1/2 cup dry red wine
1/4 cup minced shallots
1/2 teaspoon red wine vinegar
2 8-ounce Yukon Gold potatoes
Fine sea salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, divided
2 tablespoons whole milk
1/2 cup sour cream
4 tablespoons chopped green onion tops, divided
4 ounces smoked salmon, chopped
1/4 cup water
4 7- to 8-ounce skinless salmon fillets, each cut lengthwise into 2 strips
Cracked black peppercorns
Chopped fresh chives

Steps:

  • Bring wine, shallots, and vinegar to boil in heavy small saucepan. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons, about 5 minutes. Remove pan from heat and cover.
  • Do ahead: Can be made 4 hours ahead. Let stand at room temperature.
  • Preheat oven to 400°F. Place each potato on separate sheet of foil, sprinkle with sea salt, and wrap tightly. Bake until tender, about 1 hour. Remove foil; cool to just warm, about 20 minutes. Cut lengthwise in half. Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell. Add 2 tablespoons butter and milk to potatoes in bowl; mash well. Stir in sour cream and 3 tablespoons green onion tops. Season to taste with salt and pepper.
  • Do ahead: Can be made 2 hours ahead. Loosely cover shells and filling separately and let stand at room temperature.
  • Rewarm potato shells, then filling, in microwave at 20-second intervals until heated through. Stir smoked salmon into filling; season with sea salt and pepper. Mound filling in shells.
  • Place 1/4 cup water and salmon fillets in heavy large skillet; sprinkle with salt and pepper. Cover; steam over medium-high heat until salmon is just opaque in center, about 3 minutes.
  • Meanwhile, rewarm wine-shallot reduction over medium-low heat. Add remaining 8 tablespoons butter, 1 tablespoon at a time, whisking until each is melted before adding next; continue whisking until beurre rouge is thick (do not overheat or sauce may separate). Season with salt and pepper.
  • Spoon sauce onto 4 plates. Place potatoes on 1 side; sprinkle with remaining green onions. Arrange 2 salmon strips atop sauce on each plate; sprinkle with peppercorns and chives.

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