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Salmon with almond stuffing PDF
Reader's Digest - UK   

Salmon braised in wine with a rich, nutty filling makes a wonderful dinner party dish that can be served hot or cold.

Ingredients

Olive oil for greasing
750 g (1 lb 10 oz) piece of middle cut, boned salmon, skin on
250 ml (9 fl oz) white wine or water

For the stuffing:
1/4 teaspoon fennel seeds
1 tablespoon finely chopped ginger
150 g (5? oz) shallots, chopped
50 g (1 3/4 oz) canned anchovies, drained, dried and chopped
3 tablespoons ground almonds
2 drops almond extract
1 tablespoon capers, drained
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
Grated zest and juice of 1/2 lemon
2-3 tablespoons matzo meal, or dried breadcrumbs
1 egg white

To garnish
wedges of lemon and sprigs of fresh dill and parsley

Directions

1.

2.

 Add the anchovies and 4 tablespoons of water to the pan and bring it to the boil, then reduce the heat and simmer for 4-5 minutes until most of the liquid has evaporated and the shallots are translucent.

3. Place the mixture in a food processor with the ground almonds, almond extract, capers, dill, parsley, lemon zest and juice, matzo meal or breadcrumbs, and egg white, and blend to a smooth paste. If it is too liquid, add more matzo meal or dried breadcrumbs.

4. Lightly grease a deep ovenproof dish with the oil. Cut the salmon across into two equal pieces. Place one piece, skin side down, in the dish and spread the stuffing over it. Cover it with the other piece, skin side up, and pour in enough wine or water to come nearly to the top of the lower piece of salmon, but do not let it moisten the filling.

5. Cover the dish loosely with foil and cook for 25-30 minutes basting with the liquid occasionally, until the salmon is opaque and flakes easily.

6. Lay the salmon on a serving platter and peel off the top skin and any bits of brown flesh. Serve it garnished with lemon, dill and parsley.

Variation: the salmon tastes equally good chilled. Allow it to cool to room temperature, then peel off the skin. Cover tightly with foil and refrigerate. Serve garnished with very finely sliced cucumber.

Serving suggestion: broccoli and potatoes. Heat the oven to 200?C (400?F, gas mark 6). To make the stuffing, dry-fry the fennel seeds, ginger and shallots in a nonstick frying pan for 2 minutes over a high heat. Keep scraping the pan to prevent them burning.
 
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