Brie and Mushroom Stuffed Salmon

My bestie and I went to a nice seafood place in her city. Everything was very good, except the dish she ordered on the server's recommendation which was underwhelming. It sounded so good though, and I knew I could do a better job with it. I did! And cooked this to impress my mom when it was my turn to host our weekly Saturday lunch. Had to combine several different recipes but I think I nailed it

Brie and Mushroom Stuffed Salmon

adapted from Salt & Lavender and Food.com

serves 4

Ingredients:

1 lb. salmon

1/2 tsp. garlic powder

salt and pepper, to taste

1 Tbs. butter

1 Tbs. oil

1/4 tsp. thyme

8 oz. mushrooms, sliced

1 clove garlic minced

4 oz. Brie

For serving:

- Boursin Cream Sauce 

- The Best Mashed Potatoes

- Perfect Roasted Asparagus 

Instructions:

1. Take the salmon out of the fridge 15-30 minutes prior to starting the recipe (if possible). Cut it into 4 pieces. Pat each piece dry and season with the garlic powder and salt & pepper to taste.

2. Pre-heat oven to 420F.

3. In a small pan over medium-high heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Add mushrooms and thyme, and saute the mushrooms until golden. Add the garlic and saute for one more minute.

4. With a knife, make an incision lengthwise through the filet in order to create a pocket for the stuffing (do not cut all the way though).

5. Place a thick slice of brie in the middle of the salmon pocked, then stuff mushrooms on either side. Place all stuffed pieces onto a pan and bake for 20-25 minutes.

6. Plate and enjoy!

Boursin Cream Sauce

 

Delicious easy flavorful cream sauce. Serve with fish, chicken, pork chops, or whatever else you'd like!

Boursin Cream Sauce

adapted from Salt & Lavender

Ingredients:

1 Tbs. butter

1 Tbs. olive oil

1/2 onion, finely diced

1 - 5.2 oz. (150 g.) Boursin Garlic & Fine Herb cheese

3/4 cup chicken broth

2 Tbs. parsley, finely chopped 

1 tsp. lemon juice

Instructions:

1. To a skillet, add butter and olive oil. Cook over medium-high heat until butter is melted.

2. Add onions, and cook until soft. 

3. Add the chicken broth, lemon juice, and the Boursin to the skillet. Stir until sauce is smooth.

4. Simmer for about 4-5 minutes, then stir in the chopped parsley. Cook for a few more minutes until desired thickness. Season with salt and pepper to taste.