Lobster & Shrimp Stuffed Salmon Recipe
red pepper bearnaise, smashed redskins, fresh asparagus
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Ingredients
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Salmon & Seafood Filling
Red Pepper Béarnaise
Smashed Redskins (Potatoes)
Asparagus & Finishing
Method
Salmon & Seafood Filling
- 1
Prepare the filling
In a medium bowl, combine chopped lobster meat and chopped shrimp. Add softened cream cheese, mayonnaise, minced shallot, chopped parsley, lemon zest, lemon juice, Dijon mustard, Old Bay, salt, black pepper, and 1 tsp olive oil. Mix until cohesive but still slightly chunky. Taste and adjust seasoning. Refrigerate while you prepare the salmon.
- 2
Prep the salmon
Pat salmon fillets dry with paper towels. With a sharp knife, slice a pocket horizontally into the thick side of each fillet without cutting through the other side (about 3/4 through). Season inside and out lightly with salt and pepper.
- 3
Stuff the salmon
Using a spoon, divide the seafood filling evenly among the four fillets and gently press it into the pockets, leaving a small amount visible on top. Wipe any excess filling from the exterior to ensure even cooking.
- 4
Sear (optional) and finish
Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat with 1 tbsp olive oil (or 1 tsp if using same oil in ingredients — adjust as needed). Sear salmon, skin-side down, for 2 minutes to crisp the skin (use 2–3 minutes if thicker). Carefully flip and sear the top for 30–45 seconds to color. Transfer skillet to the preheated oven and roast until salmon reaches an internal temperature of 125–130°F for medium (about 6–8 minutes depending on thickness). Remove from oven and rest 3 minutes before serving.
Red Pepper Béarnaise
- 5
Make the flavored reduction
In a small saucepan, combine white wine vinegar, dry white wine, minced shallot, and half of the chopped tarragon. Bring to a simmer and reduce until about 1–2 tablespoons of liquid remain (about 5–7 minutes). Strain the solids and return the reduction to low heat to cool slightly.
- 6
Emulsify the sauce
Set a heatproof bowl over (not touching) simmering water to create a double boiler. Add the egg yolks and the warm reduction to the bowl and whisk constantly until the mixture thickens and becomes pale (2–3 minutes). Remove from heat.
- 7
Finish with butter and red pepper
Very slowly whisk in the warm melted butter, a few drops at a time at first, until fully incorporated and the sauce is glossy and thick. Whisk in the roasted red pepper purée until evenly colored and smooth. Stir in remaining chopped tarragon, salt, white or black pepper, and optional lemon juice to brighten. Taste and adjust seasoning. Keep warm over the double boiler (off direct heat) until ready to serve; if it cools too much, gently rewarm while whisking.
Smashed Redskins (Potatoes)
- 8
- 9
Smash and season
Preheat oven to 425°F (220°C). On a baking sheet lined with parchment, place drained potatoes and gently press each with the bottom of a glass or a potato masher to flatten to about 1/2-inch thickness. Brush the tops with a mixture of melted butter, 1 tbsp olive oil, and minced garlic. Season with salt and pepper.
- 10
Asparagus & Finishing
- 11
Cook asparagus
Toss trimmed asparagus with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. On a baking sheet or in a skillet over medium-high heat, roast or sauté asparagus until tender-crisp, about 8–10 minutes (roasting at 425°F will take about 8–10 minutes; sauté will take 6–8 minutes).
- 12
Plate and garnish
Place two smashed redskin potatoes on each plate, add 3–4 asparagus spears, and place a stuffed salmon fillet on top or alongside. Spoon 2–3 tablespoons of warm red pepper Béarnaise over the salmon and a little alongside the plate. Garnish with remaining fresh tarragon or parsley and a lemon wedge. Serve immediately.
