Stuffed Salmon Parcels With Tomato Cream Sauce Recipes

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TOMATO-AND-FENNEL-STUFFED SALMON WITH BASIL SAUCE



Tomato-and-Fennel-Stuffed Salmon with Basil Sauce image

Categories     Citrus     Fish     Herb     Tomato     Roast     Dinner     Basil     Seafood     Salmon     Fennel     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 22

For fish
2 pounds plum tomatoes, halved lengthwise
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 3/4 teaspoons salt
1 teaspoon black pepper
2 teaspoons herbes de Provence
2 large fennel bulbs (sometimes labeled "anise"; 2 pounds), stalks cut off and discarded
1 (8-pound) whole salmon (preferably wild coho), cleaned, butterflied, and boned, leaving head and tail intact
1/4 cup dry white wine
For sauce
10 saffron threads
1/4 teaspoon hot water
1 cup mayonnaise
1/2 cup loosely packed fresh basil leaves
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 large garlic clove
1 1/2 teaspoons finely grated fresh orange zest
1/2 teaspoon salt
1/4 teaspoon black pepper
Special Equipment
an adjustable-blade slicer; heavy-duty foil

Steps:

  • Make fish:
  • 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 fennel lengthwise, then slice 1/8 inch thick with slicer. Toss fennel in reserved bowl with 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining teaspoon herbes de Provence, then spread out in a 17- by 12-inch heavy shallow baking pan.
  • Roast fennel in lower third of oven and tomatoes in middle of oven, stirring fennel halfway through roasting, until fennel begins to caramelize and tomatoes are browned lightly on edges (but are still juicy) and their juices have accumulated in bottom of pan, 40 to 50 minutes.
  • Remove from oven. If there are no tomato juices in pan, gently press on tomatoes to extract enough juice to measure 2 tablespoons (leave juices in pan). Increase oven temperature to 450°F.
  • Line a 17- by 12-inch shallow baking pan with heavy-duty foil and coat foil with 1 tablespoon oil. Position salmon diagonally in roasting pan, then open fish. Sprinkle inside of fish with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper, then coat with 1 tablespoon oil. Arrange roasted tomatoes evenly inside fish on bottom half (with head and tail attached), reserving juices in pan (for sauce). Top tomatoes with roasted fennel, then pour wine over vegetables and close fish (like a book) to enclose stuffing (stuffing will not be completely covered). Secure opening with several wooden picks, then rub top of fish with remaining tablespoon oil. If head and tail hang over edge of pan, put a baseball-size ball of foil under head and a golf-ball-size ball of foil under tail to prop them up so that juices run into pan (head and tail will curve upward slightly).
  • Roast salmon in middle of oven until fish is just cooked through (thickest part will be opaque), about 25 minutes.
  • Make sauce while fish roasts:
  • Combine saffron and hot water in a small cup and let stand 1 minute. Blend together saffron mixture, remaining sauce ingredients, and 2 tablespoons reserved tomato juices in a blender until smooth. Transfer to a bowl and chill, covered, until ready to use.
  • To serve:
  • Slide whole fish (still on foil) onto a platter. To remove foil, lift head end of fish slightly with a long or wide spatula and push foil toward middle of fish. Lower head end back onto platter and lift tail end in same manner to gently remove foil completely. Serve fish with sauce on the side.

SALMON-STUFFED PASTA SHELLS



Salmon-Stuffed Pasta Shells image

Salmon-stuffed pasta shells with garlic and dill.

Provided by LauraS

Categories     Seafood     Fish     Salmon

Time 50m

Yield 4

Number Of Ingredients 17

3 tablespoons olive oil, divided, or as needed
16 jumbo pasta shells
1 pound fresh salmon
1 tablespoon minced onion
1 tablespoon minced garlic
3 tablespoons chopped fresh dill
1 pinch dried parsley
½ cup white wine
½ (8 ounce) package cream cheese, softened
salt and ground black pepper to taste
2 cups half-and-half
½ cup white wine
2 tablespoons cream cheese
2 tablespoons chopped fresh dill
1 tablespoon salted butter
1 tablespoon minced garlic
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish lightly with 1 tablespoon olive oil.
  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
  • Meanwhile, heat 2 tablespoons oil in a well-seasoned frying pan over medium-high heat. Cook salmon with onion, garlic, dill, and parsley in the hot oil until it easily flakes with a fork, flipping once, about 10 minutes total. Add white wine and cream cheese. Fold into the fish mixture until everything is well coated. Season with salt and pepper.
  • Drain pasta shells. Stuff shells with mixture and place into the prepared baking dish. Cover with foil.
  • Bake in the preheated oven until bubbly and heated through, about 20 minutes.
  • While the shells are cooking, mix half-and-half, wine, cream cheese, dill, butter, garlic, salt, and pepper together in a saucepan and cook the sauce over medium heat until butter and cream cheese have melted, 5 to 7 minutes.
  • Remove shells from the oven and top with cream sauce. Serve.

Nutrition Facts : Calories 755.7 calories, Carbohydrate 37.6 g, Cholesterol 154 mg, Fat 47.1 g, Fiber 1.5 g, Protein 34.2 g, SaturatedFat 20.8 g, Sodium 311.6 mg, Sugar 2 g

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