RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Salmon, Vegetable-Stuffed - dairy
Zeidler explains that stuffed foods are a Shavout tradition, but I simplify this recipe by baking the vegetable stuffing on top of the salmon fillet. Sure, I lose the stuffing connection to the holiday, but the liberal use of vegetables keeps the spring harvest connection. If you can find a really thick piece of salmon and you have absolute confidence in the steady hands of the person behind the fish counter, slice that pocket, go for the version as Zeidler envisioned it. I have written instructions for Zeidler's version below. Karen Selwyn * * * * * Vegetable Stuffed Salmon 6 tablespoons unsalted butter 3 shallots, minced 3 carrots, shredded 2 zucchini, shredded 6 mushrooms, stems removed, minced 1 teaspoon dried thyme Salt Freshly ground black pepper 6 (4-ounce) thickly sliced salmon fillets 1 1/2 cups vegetable stock or water 3/4 cup dry white wine 1 cup finely chopped green onions Melt butter in large saucepan over medium heat. Add shallots, carrots, zucchini, mushrooms, thyme and salt and pepper to taste. Simmer, covered, 10 minutes, stirring occasionally; do not let vegetables brown. Set aside. Carefully make slit in each salmon fillet. Carefully fill pockets with sauteed vegetables. Combine vegetable stock, wine and green onions in saucepan; bring to a boil. Pour stock mixture into shallow roasting pan lined with foil; place stuffed fillets in stock mixture. Place under heated broiler and broil about 15 minutes, or until salmon is brown on top and cooked through. Baste with pan juices from time to time, adding additional stock or wine if needed. Place salmon on heated plates and spoon pan juices around. Serve with fresh asparagus and boiled new potatoes, if desired. Yield: 6 servings. Source: "Appealing Shavout Menu Features Best of Spring" Judy Zeidler ST. LOUIS POST DISPATCH (on-line edition), 5/21/90
