Boursin-Stuffed Salmon With Roasted Red Pepper Sauce
Boursin and Salmon Were Made for Each Other
This dish is easy to prepare and is worthy of being included on the menu at your favorite French restaurant. Salmon fillets are slit down the middle and stuffed with Boursin cheese. A roasted red pepper sauce tops it all off. It's delicious and a little different from your everyday salmon recipe—perfect for your next dinner party!
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- 2 salmon fillets (6-7 ounces per piece)
- 1 package Boursin cheese (I used Shallot & Chive, but you can experiment with others)
- 2 large red peppers
- 1/4 cup low-sodium chicken broth
- 1/2 cup cream (either whipping or table cream)
Step 1: Make the Red Pepper Sauce
- Turn the broiler on in your oven and let it heat up.
- When ready, put the whole red peppers under the broiler, carefully turning them over until they are nicely charred on all sides.
- Remove the peppers from under the broiler and place them in a paper bag for 10 minutes. This will make removing the skin a snap.
- After 10 minutes, remove the peppers from the bag (careful, they’re still hot) and peel the skin from them. Remove the stem and seeds too. This can be accomplished easily by cutting the peppers into strips as you go.
- Puree the peppers in a food processor until they are nice and smooth.
- Transfer the puree to a saucepan and add the chicken broth and cream. Boil this mixture until it is reduced to about one cup. Season to taste.
Helpful note: You can make the sauce a day ahead and refrigerate it, which means the prep time is cut down.
Photo Guide: Red Pepper SauceClick thumbnail to view full-size
Step 2: Cook the Salmon and Top With Sauce
- Now, turn your oven to the "bake" setting and preheat it to 450 (this won’t take long if the oven is still hot from broiling the peppers).
- Make a slit about ¾ inch deep in each fillet to create a pouch to hold the cheese. Stuff the Boursin into the salmon, a spoon at a time, until the crevice in the salmon is full (you will only need about half the Boursin for two fillets).
- Place the fillets in a baking dish skin-side down and bake for about 12 minutes (it might be slightly less or more depending on your oven and desired doneness).
- Place the fillets on a plate and top with the roasted red pepper sauce.
Photo Guide: How to Stuff the SalmonClick thumbnail to view full-size
As with all other salmon dishes, this one works well with Pinot Noir. You can also try a nice fruity Beaujolais for something a little different. Both work well with the slightly sweet flavor of the roasted pepper.
What Is Boursin?
What is Boursin you ask? What is Gournay Cheese?
Boursin was first developed back in 1957 by a gentleman named François Boursin, an expert in the art of cheese making. François was inspired by a long-standing Norman tradition that saw dinner guests mix their personal choice of fresh herbs into fresh, ripe cheese—right at the table—to create individual seasoned cheeses.
François’ first concoction was Garlic & Fine Herbs, which still exists today. It was the very first flavored cheese sold in France that was made with fresh cheese. When François sold the company, he insisted that the cheese should be given its own designation, as is the rule with cheeses in France. As a result, Boursin was classified as being from Gournay, the area in Normandy where Francois grew up.
These days, Boursin is made by Bel which has its headquarters in Paris, and this wonderful foil-wrapped cheese is available in more than 35 countries around the world. There are many delicious varieties of this soft, crumbly cheese available, including the original Garlic & Fine Herbs, Pepper, Shallot & Chive, Roasted Red Pepper and Garlic and Apple, Cranberry & Cinnamon.
Nutrition figures using wild Atlantic salmon (other types of salmon vary)
|Serving size: 6 oz.|
|Calories from Fat||90|
|% Daily Value *|
|Fat 10 g||15%|
|Protein 33 g||66%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
© 2012 Kaili Bisson