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Bleu Cheese Stuffed Salmon With White Wine Sauce

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Bleu Cheese Stuffed Salmon with White Wine Sauce
2010-01-15 Main Dish
5 34

Homemade bleu cheese, walnut and mushroom stuffing fills the salmon fillets and adds great flavor. The white wine sauce finishes things off perfectly.

  • Servings: 3-4


6 4" Wide Salmon Fillets
12 oz Domestic Mushrooms
1 stick Butter
4 oz Crumbled Bleu Cheese
¾ cup Finely Chopped Walnuts
½ tsp Black Pepper
White Wine Sauce:
¼ cup Butter
½ cup White Wine
¾ cup Chicken Broth
⅓ cup Half & Half
4 tsp Flour, dissolved in water
⅓ cup Sour Cream
1 tsp Basil Pesto
1 tsp White Sugar
½ tsp Salt
½ tsp Pepper
Buttery Crackers
Capers To Garnish


White Wine Sauce:

Melt butter over medium heat in a saucepan. Add wine and chicken broth then stir over medium heat. Add half and half, stirring frequently. Mix in flour, with just enough water to dissolve, then slowly add to wine mixture, stirring over high heat to thicken. Reduce heat to a simmer. Add sour cream, Parmesan cheese, pesto, salt, pepper and sugar. Sauce should be light, adding water to thin if necessary, then set aside.


Dice mushrooms into small pieces. Over medium heat, melt butter and cook mushrooms until soft. Incorporate mushrooms with walnuts, bleu cheese, and crushed buttery crackers and pepper. Turn off heat and set aside stuffing.

Make a horizontal cut in each fillet to create a pocket. Neatly stuff each pocket with stuffing. Lightly salt each fillet. Place 6 fillets on a foil covered cookie sheet, drizzle with a small amount olive oil, and bake 15-20 minutes in a 350 degree oven, or until salmon is an opaque light pink. Remove from oven, let rest 5 minutes, then top with white wine sauce and capers.

Helpful Tips:

Stuffing should be a wet and crumbly texture. If too dry, add more butter. If too wet, add more cracker crumbs. Recipe can be used with boneless chicken thighs and breasts.