Chard-wrapped salmon and duxelles
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Chard-wrapped salmon and duxelles
  Salmon    Fish  
Last updated 6/12/2012 1:12:48 AM. Recipe ID 40941. Report a problem with this recipe.
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      Title: Chard-wrapped salmon and duxelles
 Categories: Fish, Main dish, Cyberealm
      Yield: 2 Servings
    1/3 lb Mushrooms; commercial, wild,
           -or a mixture of both
      2 tb Butter
    1/2 c  Onion; finely diced
      1    Clove Garlic; minced
      1 pn Dried Savory; crumbled
      1 pn Pepper
    1/4 ts Salt
      2 tb Dry Sherry or Madeira
     12 oz Salmon Fillets; cross-cut
      4 lg Swiss Chard Leaves; stemmed,
           -blanched, rinsed in cold
           -water, drained and patted
    1/2 c  Brown Veal or Poultry Stock
      1 oz Dry White Wine
  Finely dice the mushrooms (if using wild mushrooms with an interesting
  shape, cut them into long strips or wedges.) Melt 1 tb of the butter
  in a large non-stick skillet over medium-high heat. Add the mushrooms
  and onion and cook, shaking or stirring, until the mushrooms begin to
  wilt. Add the garlic, savory, pepper, and 1/8 ts salt. Cook until the
  liquid given off by the mushrooms is nearly gone, then add the sherry
  and cook until evaporated. Remove from heat, taste for seasoning, and
  set aside to cool.
  Remove any pin bones from the salmon fillets and season lightly with
  remaining salt and pepper. Lay out 2 chard leaves in opposite
  directions, slightly overlapping. Place a salmon fillet across the
  middle, skin side up (if the belly flap is especially long or thin,
  fold it double for a more compact, even shape.) Arrange 1/4 of the
  mushrooms mixture on each side of the salmon. Fold the near end of
  the leaves over the fish, tuck in the sides, then fold the whole
  thing over the remaining leaf, forming an envelope. Trim off the
  remainder of the leaf to form a neat package. Repeat with the
  remaining salmon fillet.
  Heat the stock and wine to a simmer in the same skillet used for the
  mushrooms. Place the salmon packages in the pan, seam side down,
  cover, and cook at a simmer until a skewer easily enters the center
  of the fish, 8-12 minutes depending on the thickness.
  Transfer the fish to plates, turn the heat under the skillet to high,
  and reduce the stock slightly. Swirl in the remaining butter, taste
  for seasoning, and pour over the fish.
  Per Serving: Calories: 415, Protein: 32 g, Carbohydrate: 9 g, Fat: 27
  g, Saturated Fat: 11 g, Cholesterol: 125 mg, Sodium: 495 mg, Fiber
  : 2 g.

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Recipe ID 40941 (Apr 03, 2005)

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