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Oyster-Stuffed Salmon Fillets
Tonight try a grilled center-cut salmon steak made even more enticing
with an oyster stuffing.
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1 |
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tablespoon olive oil |
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6 |
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shallots, chopped |
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2 |
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cups chicken stock |
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2 |
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cups dry white wine |
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2 |
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pounds center-cut salmon fillet, about 1-1/2 inches thick, skin
on |
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12 |
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oysters, cut into 1/2-inch pieces |
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3 |
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tablespoons chopped chives |
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2 |
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tablespoons lime juice (juice of one lime) |
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Salt and pepper |
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Walnut oil |
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4 |
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egg yolks, beaten |
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1 |
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tablespoon spicy brown mustard |
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1/4 |
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teaspoon saffron |
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3 |
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tablespoons heavy cream, whipped |
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Fresh dill (optional) |
In a skillet heat oil. Add shallots and sauté until golden.
Add chicken stock and white wine; simmer until liquid is reduced to one-third.
Set aside.
Remove skin from salmon; discard. Cut filet into 6 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; 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; 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.
Makes 6 servings.
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