I've been working this week and Big Guy's been doing all the cooking so I haven't had anything to personally crow about until last night's effort. He's too modest to blog about his cooking so I'll just tell you we chowed down on chicken paillards with cranberry sauce on a bed of slaw, witches' brew aka hamburger soup, chicken breasts stuffed with spinach souffle, and bacon and blue burger patties on a wedge salad. All good...you bet'cha.
Now on to last night's dinner. You're likely thinking two salmon recipes in a row...what is she doing? There's no such thing as too much of a good thing is there and believe me, last night's salmon stuffed with iddy biddy bay shrimp and brie cheese is a darned good thing.
Inspired by a recipe from Oregon's McCormick & Schmick Seafood Restaurants, I adjusted it somewhat because after all there's just the two of us never mind Big Guy and I are still participating in the "push-away" diet so I nixed the crab, cut back on the brie, left out the mayo because the cheese was extra creamy, exchanged dried tarragon for fresh dill and cut way back on the butter in the sauce. Hey, it all worked out just fine, tasted divine and made us feel like royalty but if you must, hit the link and check out the original recipe.
Other than making our salmon fillet unbelievably moist and oh so yummy, the real kicker to this one is the sauce - a fabulous Beurre Blanc silky smooth on the tongue and loaded with flavor (and calories). See you can still indulge without a guilty conscience as long as you limit the quantitites at least that's my story and I'm stickin' to it. Life's too short and I'm far too old for total deprivation.
Next time you're entertaining or just want something special to serve for dinner, put this one on top of your list. I guarantee you won't be disappointed!
Stuffed Salmon with Bay Shrimp and Beurre Blanc from JBug’s Kitchen Antics inspired by and adapted from McCormick & Schmick Seafood Restaurant
3 ounces white wine or white vermouth
1-1/2 ounces white wine vinegar
2 whole peppercorns
1/2 shallot, sliced
1/2 cup heavy cream
3 ounces cold unsalted butter, cut into small cubes
In a small saucepan combine white wine, vinegar, peppercorns and shallots. Cook over medium heat until liquid has reduced to 1 tablespoon (watch carefully). Add cream and reduce sauce until mixture is thick and there’s approximately 2 tablespoons left in the pot. Remove from heat and whisk in butter, a cube at a time until butter has melted and sauce is emulsified. Put sauce through a strainer into a heat proof cup and keep warm in a hot water bath until ready to serve.
2 – 5 ounce pieces salmon fillets
4 ounces bay shrimp
1-1/2 ounces triple cream brie, cut into small pieces
1 teaspoon dried tarragon
Salt and course ground black pepper
Preheat oven to 400. Spray shallow baking pan with cooking spray. Check salmon fillets for bones, removing as necessary. Cut a horizontal pocket into each fillet. Set aside. In a small bowl, combine bay shrimp, cheese, tarragon, salt and pepper. If mixture seems dry, add 1 tablespoon buerre blanc and mix well. Split stuffing into 2 parts and stuff each fillet - mounding stuffing on the side. Place fillets skin side down on a baking pan and bake for 12 – 13 minutes. Place salmon onto a plate and spoon sauce over fish. Makes 2 servings.