Mushroom Stuffed Salmon With Boursin Cream Sauce Recipe

Prepare filling

Trim and finely chop mushrooms. Finely mince the shallot and garlic. Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add shallot and cook 1–2 minutes until soft, add garlic and cook 30 seconds. Add mushrooms and a pinch of salt; sauté 5–7 minutes until mushrooms release liquid and it evaporates. Stir in spinach and cook until wilted, about 1–2 minutes. Remove from heat and fold in 4 oz Boursin cheese, lemon juice, chopped parsley, and black pepper. Taste and adjust seasoning; set filling aside to cool slightly.

Prepare salmon

Preheat oven to 400°F (200°C). Pat salmon fillets dry with paper towels. Using a sharp knife, make a lengthwise pocket in each fillet without cutting through. Season inside and out with 1 tsp salt and 1/2 tsp black pepper. Spoon the mushroom-Boursin filling evenly into each pocket (about 1–2 tablespoons per fillet).

Sear and bake

Heat remaining 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. When hot, add salmon fillets seam-side down and sear 2 minutes to color. Carefully flip and sear the other side 1 minute. Transfer skillet to the preheated oven and bake 6–8 minutes, or until salmon reaches an internal temperature of 125–130°F for medium (adjust to desired doneness). Remove salmon to a warm plate and tent with foil while preparing sauce.

In a small saucepan over medium heat, melt 1 tablespoon butter. Add the finely minced shallot and cook 1–2 minutes until translucent. If using, pour in 1/4 cup dry white wine and simmer 1–2 minutes to reduce slightly. Add 1 cup heavy cream and bring to a gentle simmer, stirring. Whisk in 4 oz Boursin cheese until fully melted and smooth. Stir in lemon zest, 1/4 tsp salt and 1/4 tsp black pepper. Simmer gently 2–3 minutes to thicken slightly. Taste and adjust seasoning. Keep warm until plating; if sauce thickens too much, thin with a tablespoon or two of cream or water.

Place peeled, chunked potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a boil over high heat. Reduce to a simmer and cook 15–18 minutes until potatoes are very tender. Drain well and return potatoes to the hot pot to dry for 1 minute. Add 4 tablespoons butter and 1/2 cup half-and-half (warmed) and mash to desired texture. Season with 1 tsp salt and 1/2 tsp black pepper; adjust to taste. Keep warm until serving.

Bring 1–2 inches of water to a boil in a pot fitted with a steamer basket. Add broccoli florets, cover, and steam 4–6 minutes until bright green and tender-crisp. While broccoli steams, melt 2 tablespoons butter in a small skillet over low heat and add 2 minced garlic cloves. Cook 30–45 seconds until fragrant (do not brown). Remove broccoli from steamer, toss with garlic butter, season with 1/2 tsp salt and 1/4 tsp black pepper, and keep warm.

In a large bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Toss gently and portion into serving containers. Pack dressing on the side (about 1/2 cup) so each diner can choose when to dress the salad.

If using refrigerated biscuit dough, preheat oven to temperature specified on package (typically 375°F). Arrange 8 biscuit pieces on a baking sheet and top each with shredded cheddar (about 1–2 tablespoons each). Bake per package instructions (usually 12–15 minutes) until golden. While hot, brush biscuits with a mixture of 3 tablespoons melted butter and 2 tablespoons honey; sprinkle a light pinch (1/4 tsp) of salt over top. Keep warm in a covered container for carryout.

For each serving: place a scoop of mashed potatoes and a portion of garlic butter broccoli on the plate. Place one stuffed salmon fillet beside the potatoes. Spoon 2–3 tablespoons of warm Boursin cream sauce over the salmon. Add a portion of house salad with dressing on the side and 1–2 honey butter glazed cheddar biscuits. Garnish salmon with a sprinkle of chopped parsley and a lemon wedge if desired. For family pack, pack components in separate containers to maintain texture and reheat instructions: reheat salmon and sauce together in a 325°F oven 8–10 minutes or until warmed through; reheat mashed potatoes covered at 350°F 15–20 minutes; steam or microwave broccoli briefly for 1–2 minutes.