Roasted Salmon with Kasha and Leek Stuffing
By America's Test KitchenPublished on September 12, 2011
Time
1½ hours
Yield
Serves 10 to 12
Ingredients
Kasha and Leek Stuffing
5 tablespoons olive oil or butter2 medium leeks, white and light green parts sliced thin (about 3 cups), ½ cup dark green tops reserved for broth1 ½ cups buckwheat groats (kasha) Salt and ground black pepperRoasted Salmon
1 whole salmon, boned (see illustrations below), bones reserved for sauce6 tablespoons butter, melted¾ cup dry white wine 5 sprigs fresh parsley leaves, for garnishBefore You Begin
The stuffing may be refrigerated in a sealed container for one day. The salmon can be boned several hours in advance and refrigerated. Serve this with a suitable fish sauce like a balsamic vinaigrette or beurre blanc.
Instructions
- Heat oil in a large saucepan; add leeks and sauté, stirring occasionally, until softened, about 10 minutes. Stir in kasha and coat with oil. Add 3 3/4 cups water, pepper and salt to taste; simmer, covered, until kasha softens and puffs, about 10 minutes. Set aside.
- Heat oven to 350 degrees. Lay salmon in a large baking pan lined with a double thickness of foil (A 17-by-11-inch jelly roll pan works well.) Brush flesh with butter and sprinkle with salt and pepper.
- Mound stuffing down the center of the salmon, where the two fillets meet. Pour wine onto foil to keep fish from sticking. Bake fish until a meat thermometer inserted into thickest point of fish registers 130 degrees 25 to 30 minutes. Remove pan from oven and carefully transfer fish atop foil to a large platter. Gently slide and tear foil out from under fish and discard. Ganish with parsley sprigs and serve warm sauce passed separately.
for the stuffing
for the salmon
Time
1½ hoursYield
Serves 10 to 12Ingredients
Kasha and Leek Stuffing
5 tablespoons olive oil or butter
2 medium leeks, white and light green parts sliced thin (about 3 cups), ½ cup dark green tops reserved for broth
1 ½ cups buckwheat groats (kasha)
Salt and ground black pepper
Roasted Salmon
1 whole salmon, boned (see illustrations below), bones reserved for sauce
6 tablespoons butter, melted
¾ cup dry white wine
5 sprigs fresh parsley leaves, for garnish
Test Kitchen Techniques
Ingredients
Kasha and Leek Stuffing
5 tablespoons olive oil or butter
2 medium leeks, white and light green parts sliced thin (about 3 cups), ½ cup dark green tops reserved for broth
1 ½ cups buckwheat groats (kasha)
Salt and ground black pepper
Roasted Salmon
1 whole salmon, boned (see illustrations below), bones reserved for sauce
6 tablespoons butter, melted
¾ cup dry white wine
5 sprigs fresh parsley leaves, for garnish
Test Kitchen Techniques
Ingredients
Kasha and Leek Stuffing
5 tablespoons olive oil or butter
2 medium leeks, white and light green parts sliced thin (about 3 cups), ½ cup dark green tops reserved for broth
1 ½ cups buckwheat groats (kasha)
Salt and ground black pepper
Roasted Salmon
1 whole salmon, boned (see illustrations below), bones reserved for sauce
6 tablespoons butter, melted
¾ cup dry white wine
5 sprigs fresh parsley leaves, for garnish
Test Kitchen Techniques
Why This Recipe Works
For a perfect boned and butterflied stuffed salmon recipe, we started with an impeccably fresh fish. We then removed the spine and rib bones with finesse. Once boned, the sides of the salmon rested next to each other and formed a bed for a delicious kasha and leek stuffing.
Before You Begin
The stuffing may be refrigerated in a sealed container for one day. The salmon can be boned several hours in advance and refrigerated. Serve this with a suitable fish sauce like a balsamic vinaigrette or beurre blanc.
Instructions
- Heat oil in a large saucepan; add leeks and sauté, stirring occasionally, until softened, about 10 minutes. Stir in kasha and coat with oil. Add 3 3/4 cups water, pepper and salt to taste; simmer, covered, until kasha softens and puffs, about 10 minutes. Set aside.
- Heat oven to 350 degrees. Lay salmon in a large baking pan lined with a double thickness of foil (A 17-by-11-inch jelly roll pan works well.) Brush flesh with butter and sprinkle with salt and pepper.
- Mound stuffing down the center of the salmon, where the two fillets meet. Pour wine onto foil to keep fish from sticking. Bake fish until a meat thermometer inserted into thickest point of fish registers 130 degrees 25 to 30 minutes. Remove pan from oven and carefully transfer fish atop foil to a large platter. Gently slide and tear foil out from under fish and discard. Ganish with parsley sprigs and serve warm sauce passed separately.
for the stuffing
for the salmon
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