Stuffed Salmon with Lemon Beurre Blanc, Roasted Potatoes, and Broccolini
Stuffed Salmon with Lemon Beurre Blanc, Roasted Potatoes, and Broccolini
Ingredients
For the Honey Dijon Roasted Potatoes
- 2 pounds red potatoes, diced into 1-inch pieces
- 2 tablespoons avocado oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 tablespoon Dijon mustard
For the Seafood Stuffing
- 1 cornbread, round, cooked, from a cast iron skillet, crumbled
- 1/2 cup celery, finely diced, sautéed
- 1/2 cup yellow onion, finely diced, sautéed
- 1 cup cooked shrimp, chopped
- 1 cup jumbo lump crab meat, picked over for shells
- 1/2 cup shrimp stock
- 1/2 teaspoon dried sage
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
For the Stuffed Salmon
- 4 salmon fillets, 6-ounce portions, skin on or off, scored
- 1 tablespoon avocado oil
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
For the Lemon Beurre Blanc
- 2 shallots, small, finely chopped
- 1 teaspoon olive oil
- 1/2 cup dry white wine
- 2 tablespoons lemon juice, freshly squeezed (from 1/2 to 1 lemon)
- 1/2 cup unsalted butter, cold, cubed
- 1/4 teaspoon salt, or to taste
For the Broccolini
- 4 cups water, for blanching
- 1 teaspoon salt, for blanching water
- 1 pound broccolini, trimmed
- 1 tablespoon avocado oil
- 1/4 teaspoon black pepper, freshly ground
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat oven to 400°F. Line a large baking sheet with parchment paper for the potatoes.
⏱️ 10 min•🌡️ 400
- 2
Prepare the Honey Dijon Roasted Potatoes: Place diced red potatoes on the prepared baking sheet. Drizzle with 2 tablespoons avocado oil. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon dried oregano. Squeeze 1 tablespoon Dijon mustard over the potatoes. Mix all ingredients thoroughly with your hands to ensure even coating. Spread in a single layer.
⏱️ 10 min
- 3
Roast the potatoes for 20 minutes, then toss and continue roasting for another 15-20 minutes, or until tender and golden brown.
⏱️ 40 min•🌡️ 400
- 4
While potatoes roast, prepare the Seafood Stuffing: In a large bowl, combine the crumbled cornbread, sautéed celery, sautéed onion, chopped cooked shrimp, and jumbo lump crab meat. Pour in 1/2 cup shrimp stock. Sprinkle with 1/2 teaspoon dried sage, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon dried oregano. Mix thoroughly with a wooden spoon until well combined.
⏱️ 15 min
- 5
Prepare the Stuffed Salmon: Reduce oven temperature to 375°F. Place salmon fillets in a cast iron skillet or an oven-safe baking dish. Drizzle 1 tablespoon avocado oil over the salmon. Pour 2 tablespoons melted butter over the salmon. Sprinkle with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon dried oregano. Spoon a generous amount of the prepared seafood stuffing onto each salmon fillet.
⏱️ 10 min•🌡️ 375
- 6
Bake the stuffed salmon for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature of 145°F).
⏱️ 20 min•🌡️ 375
- 7
Prepare the Lemon Beurre Blanc: In a small saucepan, heat 1 teaspoon olive oil over medium-low heat. Add chopped shallots and sauté until fragrant and softened, about 3-5 minutes.
⏱️ 5 min
- 8
Pour 1/2 cup dry white wine and 2 tablespoons fresh lemon juice into the saucepan. Bring to a simmer and reduce the liquid by half, about 5-7 minutes.
⏱️ 7 min
- 9
Reduce heat to low. Slowly add the cold, cubed butter, one piece at a time, continuously whisking until each piece is incorporated and the sauce is smooth and emulsified. Season with 1/4 teaspoon salt to taste. Keep warm over very low heat, whisking occasionally.
⏱️ 8 min
- 10
Prepare the Broccolini: Bring 4 cups of water to a rolling boil in a medium pot. Add 1 teaspoon salt. Add broccolini and blanch for 2-3 minutes until bright green and slightly tender-crisp. Immediately transfer broccolini to an ice bath to stop cooking, then drain well.
⏱️ 5 min
- 11
In a large frying pan, heat 1 tablespoon avocado oil over medium-high heat. Add the blanched broccolini. Season with salt and 1/4 teaspoon black pepper. Sauté for 3-5 minutes, or until desired tenderness and lightly charred.
⏱️ 5 min
- 12
Assemble and Serve: On each plate, arrange a portion of roasted potatoes and sautéed broccolini. Place a piece of the baked stuffed salmon on the plate. Ladle the lemon beurre blanc generously over the stuffed salmon. Garnish with fresh chopped parsley. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Salmon with Lemon Beurre Blanc, Roasted Potatoes, and Broccolini
For the Honey Dijon Roasted Potatoes
- 2 pounds red potatoes, diced into 1-inch pieces
- 2 tablespoons avocado oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 tablespoon Dijon mustard
For the Seafood Stuffing
- 1 cornbread, round, cooked, from a cast iron skillet, crumbled
- 1/2 cup celery, finely diced, sautéed
- 1/2 cup yellow onion, finely diced, sautéed
- 1 cup cooked shrimp, chopped
- 1 cup jumbo lump crab meat, picked over for shells
- 1/2 cup shrimp stock
- 1/2 teaspoon dried sage
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
For the Stuffed Salmon
- 4 salmon fillets, 6-ounce portions, skin on or off, scored
- 1 tablespoon avocado oil
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
For the Lemon Beurre Blanc
- 2 shallots, small, finely chopped
- 1 teaspoon olive oil
- 1/2 cup dry white wine
- 2 tablespoons lemon juice, freshly squeezed (from 1/2 to 1 lemon)
- 1/2 cup unsalted butter, cold, cubed
- 1/4 teaspoon salt, or to taste
For the Broccolini
- 4 cups water, for blanching
- 1 teaspoon salt, for blanching water
- 1 pound broccolini, trimmed
- 1 tablespoon avocado oil
- 1/4 teaspoon black pepper, freshly ground
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat oven to 400°F. Line a large baking sheet with parchment paper for the potatoes.
⏱️ 10 min•🌡️ 400 - 2
Prepare the Honey Dijon Roasted Potatoes: Place diced red potatoes on the prepared baking sheet. Drizzle with 2 tablespoons avocado oil. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon dried oregano. Squeeze 1 tablespoon Dijon mustard over the potatoes. Mix all ingredients thoroughly with your hands to ensure even coating. Spread in a single layer.
⏱️ 10 min - 3
Roast the potatoes for 20 minutes, then toss and continue roasting for another 15-20 minutes, or until tender and golden brown.
⏱️ 40 min•🌡️ 400 - 4
While potatoes roast, prepare the Seafood Stuffing: In a large bowl, combine the crumbled cornbread, sautéed celery, sautéed onion, chopped cooked shrimp, and jumbo lump crab meat. Pour in 1/2 cup shrimp stock. Sprinkle with 1/2 teaspoon dried sage, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon dried oregano. Mix thoroughly with a wooden spoon until well combined.
⏱️ 15 min - 5
Prepare the Stuffed Salmon: Reduce oven temperature to 375°F. Place salmon fillets in a cast iron skillet or an oven-safe baking dish. Drizzle 1 tablespoon avocado oil over the salmon. Pour 2 tablespoons melted butter over the salmon. Sprinkle with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon dried oregano. Spoon a generous amount of the prepared seafood stuffing onto each salmon fillet.
⏱️ 10 min•🌡️ 375 - 6
Bake the stuffed salmon for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature of 145°F).
⏱️ 20 min•🌡️ 375 - 7
Prepare the Lemon Beurre Blanc: In a small saucepan, heat 1 teaspoon olive oil over medium-low heat. Add chopped shallots and sauté until fragrant and softened, about 3-5 minutes.
⏱️ 5 min - 8
Pour 1/2 cup dry white wine and 2 tablespoons fresh lemon juice into the saucepan. Bring to a simmer and reduce the liquid by half, about 5-7 minutes.
⏱️ 7 min - 9
Reduce heat to low. Slowly add the cold, cubed butter, one piece at a time, continuously whisking until each piece is incorporated and the sauce is smooth and emulsified. Season with 1/4 teaspoon salt to taste. Keep warm over very low heat, whisking occasionally.
⏱️ 8 min - 10
Prepare the Broccolini: Bring 4 cups of water to a rolling boil in a medium pot. Add 1 teaspoon salt. Add broccolini and blanch for 2-3 minutes until bright green and slightly tender-crisp. Immediately transfer broccolini to an ice bath to stop cooking, then drain well.
⏱️ 5 min - 11
In a large frying pan, heat 1 tablespoon avocado oil over medium-high heat. Add the blanched broccolini. Season with salt and 1/4 teaspoon black pepper. Sauté for 3-5 minutes, or until desired tenderness and lightly charred.
⏱️ 5 min - 12
Assemble and Serve: On each plate, arrange a portion of roasted potatoes and sautéed broccolini. Place a piece of the baked stuffed salmon on the plate. Ladle the lemon beurre blanc generously over the stuffed salmon. Garnish with fresh chopped parsley. Serve immediately.
⏱️ 5 min