Langoustine-Stuffed Coho Salmon with Israeli Couscous and Wild Rice Pilaf and Sun-Dried Tomato-Braised Kale Featured

Langoustine-Stuffed Coho Salmon with Israeli Couscous and Wild Rice Pilaf and Sun-Dried Tomato-Braised Kale

Classy ideas beget classy results. Basted in garlic butter and stuffed with langoustine tossed in mascarpone, lemon juice and fresh herbs, this September coho salmon dish is a delightful ensemble of culinary expression. Served with toasted couscous and wild rice pilaf plus kale sautéed with shallots, ginger, sun-dried tomato and white wine, our chefs provide you with an exciting take on a surf and surf. (If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.)

Langoustine-Stuffed Coho Salmon with Israeli Couscous and Wild Rice Pilaf and Sun-Dried Tomato-Braised Kale

Serves 4

4 each 6-ounce coho salmon fillets
langoustine stuffing, recipe follows
wild rice pilaf, recipe follows
sun-dried tomato-braised kale, recipe follows

Langoustine Stuffing

8 ounce langoustine (or rock shrimp), blanched
2 tablespoons mascarpone cheese
1 teaspoon lemon zest
1/2 teaspoon pepper
1 teaspoon kosher salt
4 tablespoons parmesan cheese, shredded

In a medium bowl combine all ingredients and mix well. Make a thin cut into salmon fillet deep enough to hold the stuffing but not all the way through. Stuff the salmon allowing some to overflow. Refrigerate 1 hour.

Wild Rice Pilaf

1 cup wild rice, cook according to package directions, cool and set aside
1 cup jasmine rice, cook according to package directions, cool and set aside
1 cup Israeli couscous, cook according to package directions, cool and set aside
1 tablespoon olive oil
1/2 cup carrot, small dice
1/2 cup celery, small dice
1/2 cup sweet onion, small dice
2 tablespoons garlic, minced
1 teaspoon fresh oregano, minced
1 teaspoon parsley, minced
1 teaspoon chives, minced
1/2 teaspoon rosemary, minced
1/2 teaspoon orange zest
1/2 teaspoon lemon zest
1/2 teaspoon lime zest
1 tablespoon kosher salt
1/2 teaspoon black pepper

In a large saute pan over medium-low heat, add olive oil, carrot, celery, sweet onion and garlic. Cover and cook 5 minutes. Uncover and add remaining ingredients. In a large oven-proof dish, combine cooked wild rice, jasmine rice and couscous. Add vegetable and herb mixture and combine well. To reheat, bring 1 cup water to boil and pour over mixture, cover and bake at 350 degrees for 15 minutes.

Sun-dried Tomato-Braised Kale

2 tablespoons shallots, minced
1 tablespoon garlic, minced
2 tablespoons butter
1/2 cup sun-dried tomato, sliced
6 cups Laccianatto kale, washed, rough chopped
1 cup white wine
salt and pepper to taste

In a large saute pan over medium low heat add butter, shallots and garlic. Cover and cook 5 minutes until aromatic. Uncover and add sun-dried tomatoes and kale. Turn to high heat and cook 2 minutes. Add white wine. Cook until mixture is soft and pliable, about 3 more minutes.

Serving the Dish

Preheat oven to 400 degrees F. Place stuffed salmon in shallow baking dish. Season slightly with salt and pepper. Bake 8-10 minutes. Remove from oven. Place a large spoonful of kale on center of plate. Place large scoop of pilaf next to kale. Place stuffed salmon on top. Enjoy!

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Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.