Sunday, June 21, 2009

Stuffed Salmon for Fathers

Happy Day for Fathers everywhere! What did you do to remind your dad and the men who nurture you that they are cherished and loved? We had Jon's dad, Stan and his wife, Bev over for Herb Stuffed Salmon wrapped in Lettuce (adapted from Nourishing Traditions - Sally Fallon), salad of Haricot Verts, and Fresh Peach Sorbet made with our VitaMix......

I think both Stan and Jonathan were happy with the result! (as were we :-)

Start by making the Stuffing in the food processor:
  • 1c. toasted almonds, 1 cup cooked brown rice, 1 cup packed fresh parsley sprigs: process just until blended, then add
  • a tablespoon or more each: fresh tarragon, thyme, freshly grated lemon rind, and the juice from that lemon, , a 1/2 stick or so of softened butter and about a teaspoon or less of good celtic sea salt. Process another 30 seconds or so to blend.
In the meantime, start a pot of water to boil, and gather a whole head or so of Romaine lettuce. Separate the leaves, but do not tear any further. Briefly blanch the leaves in the water, (10-15 seconds each) then set on a kitchen towel to dry a bit. You are just trying to get them pliable, not necessarily cooked!
  • Oil a baking pan, and line it with overlapping lettuce leaves
  • place 1 large salmon fillet (skinned and boned) in the center of the lettuce,
  • spread the stuffing over the top of this fillet, then
  • place a similar sized salmon fillet on top and
  • carefully wrap the lettuce leaves over the stuffed salmons! I blanched a couple of extra leaves and used them to "fill in" the gaps.
Bake about 45 - 50 minutes at 350 degrees. Slice crosswise into 2" slices - yum!

We served it with a very nice 1996 Forest Glen Merlot - a gift from a friend for our anniversary.

And if you have a VitaMix, here's the method for exquisite Peach Sorbet!
  • 4 cups ices cubes
  • 1 cup sugar
  • tbs. vanilla
  • 3 large or 6 small peaches - peeled and chunked
Whir it all until just blended - about 30 seconds on high high high. Pour immediately into bowls and consume like fiends. Or place in a container and freeze for later - if you dare!

No comments: