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Baked Salmon Royale

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Indulge in This Favorful Salmon Dish
skill level
Moderate
time
30-60min
servings
4
cost
$$
Contributed by : Good Morning America/Disney Dream Cruise
Sick of your normal salmon recipes? Try this royal recipe.
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things you'll need.
ingredients
  • Truffled Cauliflower Puree2 tablespoons unsalted butter1 shallot
  • chopped1 pound cauliflower
  • cored and cut into small florets1 cup heavy cream1/2 teaspoon coarse salt1/2 teaspoon freshly ground white pepper1 tablespoon white truffle oilSautéed Swiss Chard1 tablespoon olive oil1/2 small onion2 cloves garlic1 1/2 pounds Swiss chard (about 1 large bunch)
  • cut into strips1/2 cup dry white wine (such as Chardonnay)1 1/2 teaspoons coarse salt1 1/2 teaspoons freshly ground white pepperBaked Salmon1 cup panko (Japanese bread crumbs)1/3 pound smoked salmon
  • very finely chopped1/3 cup prepared horseradish1/3 cup plus 2 teaspoons olive oil
  • divided1/2 teaspoon coarse salt1/2 teaspoon freshly ground white pepper4 (6-ounce) filets salmonBeurre Blanc1/2 pound (2 sticks) unsalted butter
  • divided1 shallot
  • finely diced1 celery stalk
  • sliced1/2 leek
  • cleaned and sliced1/2 cup dry white wine (such as Chardonnay)1/2 cup fish stock1/2 cup heavy cream1 1/2 teaspoons coarse salt1 1/2 teaspoons freshly ground white pepperFreshly chopped chives
  • optional
kitchenware
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  • blenderpng
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  • mixingbowlpng
  • skilletpng
  • stockpotpng
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 2 tablespoons unsalted butter
    instructions For the truffled cauliflower puree: Heat butter in a large stockpot over medium heat. 
  • step 2
    ingredients 1 shallot, chopped
    1 pound cauliflower, cored and cut into small florets
    1 cup heavy cream
    1/2 teaspoon coarse salt
    1/2 teaspoon freshly ground white pepper
    instructions Sauté shallot until translucent, then add cauliflower florets, cream, salt and pepper. Stir to combine. 
  • step 3
    ingredients 1 tablespoon white truffle oil 
    instructions Cover pot and bring mixture to a boil. Reduce heat, and simmer, covered, until the cauliflower is soft, about 10 minutes. Add salt and white pepper; stir in truffle oil. 
  • step 4
    instructions Transfer mixture to a blender. Blend until smooth and creamy. 
  • step 5
    ingredients 1 tablespoon olive oil
    1/2 small onion
    2 cloves garlic 
    instructions For the sautéed Swiss chard: Heat oil in a large skillet. Add onion and garlic, and sauté until fragrant. 
  • step 6
    ingredients 1 1/2 pounds Swiss chard (about 1 large bunch), cut into strips 
    instructions Add the Swiss chard and sauté until slightly wilted, about 4 minutes. 
  • step 7
    ingredients 1/2 cup dry white wine (such as Chardonnay)
    1 1/2 teaspoons coarse salt
    1 1/2 teaspoons freshly ground white pepper 
    instructions Add the wine, salt and pepper; simmer until wine is reduced and Swiss chard is tender-crisp, about 5 minutes. 
  • step 8
    instructions For the baked salmon: Preheat oven to 280°F. 
  • step 9
    ingredients 1 cup panko (Japanese bread crumbs)
    1/3 pound smoked salmon, very finely chopped
    1/3 cup prepared horseradish
    1/3 cup olive oil
    1/2 teaspoon coarse salt
    1/2 teaspoon freshly ground white pepper
    instructions Combine panko, smoked salmon, horseradish, 1/3 cup olive oil, salt and pepper in a medium bowl. Stir until breadcrumbs absorb oil and mixture is combined. 
  • step 10
    ingredients 2 tsp olive oil
    instructions Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Sear salmon on both sides, about 2 minutes per side. Cool to room temperature. 
  • step 11
    ingredients 4 (6-ounce) filets salmon 
    instructions Evenly distribute panko mixture among the tops of the salmon filets. 
  • step 12
    instructions Bake salmon for 15 to 20 minutes, or until crust is golden and salmon is just cooked through. 
  • step 13
    ingredients 1/2 pound (2 sticks) unsalted butter, divided
    instructions For the beurre blanc: Cut butter into tablespoons. Reserve 2 tablespoons; set remaining butter aside. 
  • step 14
    ingredients 2 tbsp butter
    1 shallot, finely diced
    1 celery stalk, sliced
    1/2 leek, cleaned and sliced
    1/2 cup dry white wine (such as Chardonnay)
    1/2 cup fish stock 
    instructions Heat the reserved 2 tablespoons butter over medium heat. Sauté the shallot, celery and leek for 2 minutes. Add the wine and fish stock. Simmer until reduced by 2/3, about 10 minutes.
  • step 15
    ingredients 1/2 cup heavy cream
    instructions Add heavy cream and simmer until mixture is reduced by 1/3. Turn heat to low. 
  • step 16
    ingredients Remainder of the 2 sticks of butter not used
    1 1/2 teaspoons coarse salt
    1 1/2 teaspoons freshly ground white pepper
    instructions Whisk remaining butter into wine mixture, one piece at a time, allowing each piece to melt fully before adding the next one. Season with salt and white pepper. 
  • step 17
    instructions Strain mixture through a fine-mesh sieve into a bowl. Keep warm until ready to serve. 
  • step 18
    ingredients Freshly chopped chives, optional
    instructions To serve: Spoon truffled cauliflower puree onto the center of a plate and top with sautéed Swiss shard. Place a piece of salmon over the Swiss chard, then drizzle with beurre blanc. Garnish with fresh chives, if desired.
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