Salmon Stuffed with Fontina and Herbs over Toasted Hazelnut Couscous

Recipe modified from Cooking Light.

Herb jus:

1/2 cup port wine
1/2 cup dry sherry
1/4 cup chopped shallots
2 garlic cloves, minced
1-1/2 cups chopped fennel bulb (about 1 fennel bulb)
2 (16-ounce) cans chicken broth
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1 teaspoon chopped fresh basil or 1/2 teaspoon dried
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon black pepper

Salmon:

1 teaspoon olive oil
1/2 cup chopped shallots
2 garlic cloves, minced
1 cup coarsely chopped mushrooms (about 1/4 pound)
1/2 cup breadcrumbs
1/2 cup dry sherry
1 cup (4 ounces) cubed fontina cheese
1/4 cup (1 ounce) finely shredded fresh Parmesan cheese
2 teaspoons chopped fresh thyme or 1 teaspoon dried
6 (6-ounce) skinned salmon fillets (about 1 inch thick). Because trying to find 6 salmon filets called for by this recipe, we use 2 one-pound thick filets instead, which are easier to stuff.
1/4 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shaved fresh Parmesan cheese

To prepare herb jus, combine first 4 ingredients in a saucepan over high heat. Bring to a boil; cook until reduced to 1/4 cup (about 8 minutes). Add fennel and broth. Bring to a boil. Reduce heat; simmer until reduced to 2 cups (about 30 minutes). Add 1 teaspoon (or 1/2 teaspoon if using dried spices) thyme, chopped basil, and rosemary; simmer 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper.

Preheat oven to 375 degrees. To prepare salmon, heat oil in a nonstick skillet over medium-high heat. Add 1/2 cup shallots and 2 minced garlic cloves; sauté 1 minute. Add mushrooms; sauté 2 minutes. Add sherry; cook 4 minutes or until most of liquid evaporates. Remove from heat; cool completely. Stir in fontina, 1/2 cup Parmesan, breadcrumbs, and 2 teaspoons (or 1 teaspoon if dried) thyme.

Lightly oil a jelly-roll pan or baking dish and place salmon in dish. Cut 1 (3/4-inch-deep) diagonal slit from the center of 1 fillet; cut another slit in the opposite direction to form an X. Pull back salmon to form a pocket and stuff with mushroom and fontina stuffing. Drizzle with white wine, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 375 degrees for 15 minutes or until the fish flakes easily when tested with a fork. Serve with herb jus over the Hazelnut-Herb Couscous and sprinkle with shaved Parmesan.

Couscous:

Jeff and I like to use the large couscous that is like a pasta. This is a bit more difficult to cook because it does not absorb all of the liquid like regular mideast couscous.

1/4 cup hazelnuts
1 (16-ounce) can of chicken broth
1 teaspoon chopped fresh thyme 1/2 teaspoon dried
1 teaspoon chopped fresh rosemary 1/2 teaspoon dried
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1/4 teaspoon salt
1/8 teaspoon black pepper
2 garlic cloves, minced
1-1/3 cups uncooked mideast couscous or 1-2/3 cups of large couscous

Preheat oven to 350º. Place the hazelnuts on a baking sheet. Bake at 350º for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel, and rub off skins. In a ziplock bag, smash nuts using a meat tenderizer or a rolling pin, and set aside.

To Cook with Mideast Couscous:

Bring chicken broth and the next 6 ingredients (broth through garlic) to a boil in a medium saucepan, and gradually stir in the couscous. Remove from heat; cover couscous and let stand 5 minutes. Fluff couscous with a fork. Stir in hazelnuts and serve immediately.

To Cook with Large Couscous:

Bring chicken broth and the next 6 ingredients (broth through garlic) to a boil in a medium saucepan, and gradually stir in 1-2/3 cups of the large couscous. To cook the couscous, boil the broth and add the couscous, and cook covered over low heat for about 10 to 15 minutes. Remove the pan from the heat and let stand for 5 minutes uncovered to absorb any remaining liquid. Fluff couscous with a fork. Stir in hazelnuts and serve immediately.