Salmon New Orleans Recipe
1 hour 15 minutes
Salmon that has been cooked New Orleans style is truly a delight to prepare, cook, and eat. It packs a lot of flavors because of all the herbs, spices, and seafood ingredients that it comes with.
When making Salmon New Orleans, remember that the key to efficiently cooking one is simultaneously creating the sauce and stuffing. Also, keep in mind that the key to effectively stuffing the salmon fillet is by making a ¼ inch incision that can accommodate the stuffing.
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Salt and Pepper
Step 1: Make The Sauce
To make the sauce, the first thing you will need to do is simmer the whole peppercorns, shallots, minced garlic, bay leaf, salt, pepper, and cayenne pepper in half a bottle of white wine.
Note that making this sauce can take some time since you will have to reduce the whole thing until about ¼ of the wine is left in your pot.
Once everything has been placed inside your pot, you may now proceed to whip the heavy cream. Once the heavy cream has reached a thick and rather fluffy consistency, you can now set it aside as you let the sauce simmer and proceed to step 2.
Step 2: Make The Stuffing
As you wait for your sauce to get reduced, what you should do for the mean time is prepare the stuffing. To do so, simply whisk 3 whole eggs in a large bowl. After whisking the eggs, you should then add the spicy sausage, onion, celery, bell pepper, crab meat, and bread crumbs to the bowl.
Thoroughly mix all the ingredients to make sure that everything inside the bowl is covered with the eggs. After mixing, set aside and proceed to step 3.
Step 3: Prepare The Salmon Filet
Try to lay down your salmon filet on its flat side first. Once it is in that position, you can now continue to make about a 2 or 3-inch long incision along the center of the salmon filet.
What we are trying to achieve, is to create a small pocket where we can place the stuffing in. I recommend slicing up the salmon fillets center at a slanted angle. As you slice the fillet, try to make sure that the slice you are making is about ¼ of an inch so that there would be enough space inside for the stuffing.
After creating the pocket in the salmon, you may now add a couple tablespoons of the stuffing you have prepared. I suggest adding about 4 tablespoons of stuffing per fillet.
Slice little pockets at the center of the salmon filet and fill with the stuffing
Put in a pan put inside a 350 deg oven for 8-10 mins
Step 4: Bake The Salmon
After stuffing your salmon fillets, all you need to do now is bake them in the oven for about 8 to 10 minutes at 350 degrees Fahrenheit.
As your salmon gets baked, please proceed to step 5.
Step 5: Finish Up The Sauce
The time your salmon is getting baked, the sauce you are letting simmer should be done or almost done reducing. Once it’s done reducing, the next thing you should do is strain the simmered sauce and add it to the whipped heavy cream.
Try to mix everything thoroughly until the sauce has a consistency that can slowly run down the back of a spoon.
Step 6: Put All The Ingredients Together
Once the salmon has been baked, all that there is left to do is put all the ingredients together in a plate. As you plate the salmon, you have the option to drizzle the sauce over it or to just put it on the side.
Serving Size: 1
Amount Per Serving:
Calories: 678Total Fat: 34gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 260mgSodium: 899mgCarbohydrates: 29gFiber: 4gSugar: 9gProtein: 51g
© Dani Conde