Langoustine-Stuffed Coho Salmon with Israeli Couscous and Wild Rice Pilaf and Sun-Dried Tomato-Braised Kale

Langoustine-Stuffed Coho Salmon with Israeli Couscous and Wild Rice Pilaf and Sun-Dried Tomato-Braised Kale

DifficultyIntermediate

Classy ideas beget classy results. Basted in garlic butter and stuffed with langoustine tossed in mascarpone, lemon juice and fresh herbs, this September coho salmon dish is a delightful ensemble of culinary expression.

 

Prep Time1 hrCook Time15 minsTotal Time1 hr 15 mins

The Coho
 4 each 6-ounce coho salmon filets
Langostine Stuffing
 8 oz langostine blanched (you can also use rock shrimp)
 2 tbsp mascarpone cheese
 1 tsp lemon zest
 ½ tsp pepper
 1 tsp salt
 4 tbsp parmesean cheese, shredded
Wild Rice Pilaf
 1 cup wild rice, cook according to package directions, cool and set aside
 1 cup jasmine rice, cook according to package directions, cool and set aside
 1 cup Israeli couscous, cook according to package directions, cool and set aside
 1 tbsp olive oil
 ½ cup carrot, small dice
 ½ cup celery, small dice
 ½ cup sweet onion, small dice
 2 tbsp garlic, minced
 1 tsp resh oregano, minced
 1 tsp parsley, minced
 1 tsp chives, minced
 ½ tsp rosemary, minced
 ½ tsp orange zest
 ½ tsp lemon zest
 ½ tsp lime zest
 1 tbsp kosher salt
 ½ tsp black pepper
Sun-Dried Tomato-Braised Kale
 2 tbsp shallots, minced
 1 tbsp garlic, minced
 2 tbsp butter
 ½ cup sun-dried tomato, sliced
 6 cups Laccianatto kale, washed, rough chopped
 1 cup white wine
 salt & pepper to taste
Serving the Dish
 Preheat oven to 400 degrees F. Place stuffed salmon in shallow baking dish. Season slightly with salt and pepper. Bake 8-10 minutes. Remove from oven. Place a large spoonful of kale on center of plate. Place large scoop of pilaf next to kale. Place stuffed salmon on top. Enjoy!

1

In a medium bowl combine all ingredients and mix well. Make a thin cut into salmon fillet deep enough to hold the stuffing but not all the way through. Stuff the salmon allowing some to overflow. Refrigerate 1 hour.

2

In a large saute pan over medium-low heat, add olive oil, carrot, celery, sweet onion and garlic. Cover and cook 5 minutes. Uncover and add remaining ingredients. In a large oven-proof dish, combine cooked wild rice, jasmine rice and couscous. Add vegetable and herb mixture and combine well. To reheat, bring 1 cup water to boil and pour over mixture, cover and bake at 350 degrees for 15 minutes.

3

In a large saute pan over medium low heat add butter, shallots and garlic. Cover and cook 5 minutes until aromatic. Uncover and add sun-dried tomatoes and kale. Turn to high heat and cook 2 minutes. Add white wine. Cook until mixture is soft and pliable, about 3 more minutes.

4

Preheat oven to 400 degrees F. Place stuffed salmon in shallow baking dish. Season slightly with salt and pepper. Bake 8-10 minutes. Remove from oven. Place a large spoonful of kale on center of plate. Place large scoop of pilaf next to kale. Place stuffed salmon on top. Enjoy!

Ingredients

The Coho
 4 each 6-ounce coho salmon filets
Langostine Stuffing
 8 oz langostine blanched (you can also use rock shrimp)
 2 tbsp mascarpone cheese
 1 tsp lemon zest
 ½ tsp pepper
 1 tsp salt
 4 tbsp parmesean cheese, shredded
Wild Rice Pilaf
 1 cup wild rice, cook according to package directions, cool and set aside
 1 cup jasmine rice, cook according to package directions, cool and set aside
 1 cup Israeli couscous, cook according to package directions, cool and set aside
 1 tbsp olive oil
 ½ cup carrot, small dice
 ½ cup celery, small dice
 ½ cup sweet onion, small dice
 2 tbsp garlic, minced
 1 tsp resh oregano, minced
 1 tsp parsley, minced
 1 tsp chives, minced
 ½ tsp rosemary, minced
 ½ tsp orange zest
 ½ tsp lemon zest
 ½ tsp lime zest
 1 tbsp kosher salt
 ½ tsp black pepper
Sun-Dried Tomato-Braised Kale
 2 tbsp shallots, minced
 1 tbsp garlic, minced
 2 tbsp butter
 ½ cup sun-dried tomato, sliced
 6 cups Laccianatto kale, washed, rough chopped
 1 cup white wine
 salt & pepper to taste
Serving the Dish
 Preheat oven to 400 degrees F. Place stuffed salmon in shallow baking dish. Season slightly with salt and pepper. Bake 8-10 minutes. Remove from oven. Place a large spoonful of kale on center of plate. Place large scoop of pilaf next to kale. Place stuffed salmon on top. Enjoy!

Directions

1

In a medium bowl combine all ingredients and mix well. Make a thin cut into salmon fillet deep enough to hold the stuffing but not all the way through. Stuff the salmon allowing some to overflow. Refrigerate 1 hour.

2

In a large saute pan over medium-low heat, add olive oil, carrot, celery, sweet onion and garlic. Cover and cook 5 minutes. Uncover and add remaining ingredients. In a large oven-proof dish, combine cooked wild rice, jasmine rice and couscous. Add vegetable and herb mixture and combine well. To reheat, bring 1 cup water to boil and pour over mixture, cover and bake at 350 degrees for 15 minutes.

3

In a large saute pan over medium low heat add butter, shallots and garlic. Cover and cook 5 minutes until aromatic. Uncover and add sun-dried tomatoes and kale. Turn to high heat and cook 2 minutes. Add white wine. Cook until mixture is soft and pliable, about 3 more minutes.

4

Preheat oven to 400 degrees F. Place stuffed salmon in shallow baking dish. Season slightly with salt and pepper. Bake 8-10 minutes. Remove from oven. Place a large spoonful of kale on center of plate. Place large scoop of pilaf next to kale. Place stuffed salmon on top. Enjoy!

Langoustine-Stuffed Coho Salmon with Israeli Couscous and Wild Rice Pilaf and Sun-Dried Tomato-Braised Kale