The stuffing is used in this recipe is very similar to the stuffing I use to stuff my Thanksgiving turkey. The Lemon Allspice Jus tops off the dish adding so much flavor.
Salmon is a firm, pink fish that is high in fat with a rich flavor. It is a good choice for grilling, baking and poaching.
Serves 4
Ingredients:
2 tablespoons melted butter for fish
4 (4 ounce) fish filets
Kosher salt and fresh cracked black pepper
For the stuffing
2 tablespoons butter
½ cup onions, peeled finely diced
¼ cup celery, finely diced
1 cup cornbread, crumbled
1 tablespoons fresh thyme, finely chopped
1 tablespoon dried sage, chopped
1/3 cup chicken broth
For the lemon allspice jus
Juice and zest from ½ small lemon
3 tablespoons dry white wine
Kosher salt and black pepper, freshly cracked to taste
1 tablespoon heavy cream
4 ounces butter, cut into small pieces
8-10 (1/4 teaspoon) whole allspice
Instructions:
Preheat oven 400 degrees. To make stuffing melt butter in sauce pan and sauté onion and celery until onions are translucent. In a bowl combine onion mixture with breadcrumbs, chicken broth, thyme and sage.
For the fish, make a pocket for the stuffing by cutting a slice in the middle of fish beginning at the top and running the knife down to the opposite end of the fish, being careful not to cut all the way through the fish. Season each fish filet lightly with salt and pepper. Place ¼ of stuffing into each fish filet pocket. Place melted butter in bottom of baking dish. Add fish and bake until fish is opaque and flaky. The cooking time will depend on the thickness of the fish.
For the lemon allspice jus, combine wine, lemon juice and zest, allspice, and salt and pepper in a small pan and cook on medium heat for 5 minutes. Remove allspice. Stir in cream. Turn heat to low and stir in butter, small amounts at a time. Spoon sauce over the fish right before serving.