Fontina-Stuffed Baked Salmon With Herb Jus

More from this source
Cooking Light

Comments

Add a comment

Ingredients

1/2 cup dry red wine

1/2 cup dry sherry

1/4 cup chopped shallots

2 garlic cloves, minced

1 1/2 cups chopped fennel bulb (about 1 fennel bulb)

2 (16-ounce) cans fat-free, less-sodium chicken broth

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh basil

1 teaspoon chopped fresh rosemary

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon olive oil

1/2 cup chopped shallots

2 cups coarsely chopped cremini mushrooms (about 1/2 pound)

1 cup (4 ounces) cubed fontina cheese

1/4 cup (1 ounce) finely shredded fresh Parmesan cheese

2 teaspoons chopped fresh thyme

6 (6-ounce) skinned salmon fillets (about 1 inch thick)

Cooking spray

1/4 cup dry white wine

Hazelnut-Herb Couscous

1/4 cup (1 ounce) shaved fresh Parmesan cheese

2 teaspoons chopped flat-leaf parsley

Basil sprigs (optional)

You might also like

Baked Salmon Stuffed With Mascarpone Spinach
Epicurious
Baked Salmon Stuffed With Mascarpone Spinach
Bon Appetit
Baked Salmon Stuffed With Leeks
Simple Bites
Herb-Stuffed Baked Salmon
Leite's Culinaria
Panko-Crusted Baked Salmon
Simply Recipes
Slow-Baked Dill Salmon
The Dr. Oz Show
Lemon Shallot Baked Salmon
Cheeky Kitchen
Lemon Shallot Baked Salmon
Cheeky Kitchen
Lemony Baked Salmon With Asparagus And Bulgur R...
Real Simple
Baked Salmon Cakes
Skinny Taste