• Stuffed Salmon




     2 tbsp

     2 tbsp


     1 cup


     3 sprigs

    fennel bulb

    olive oil

    balsamic vinegar

    Pepper to taste


    salmon fillets, skin on (about 6 inches long each)

    fresh tarragon


     1. remove core of fennel and slice it thinly

     2. toss fennel with 1 tbsp oil, vinegar and pepper

     3. place fennel on a baking sheet lined with foil

     4. bake fennel at 400 F for about 15 minutes (turning half way through) until it starts to brown

     5. place gooseberries in a bowl with 1 tbsp oil and pepper

     6. place berries on a baking sheet lined with foil

     7. bake berries at 400 F for 5 minutes or until they start to soften a bit

     8. rub a bit of olive oil on the skin side of the salmon

     9. sprinkle pepper on the other side of the salmon

     10. place one of the salmon fillets skin side down on a plate

     11. place roasted fennel on top of the fish

     12. place the roasted berries on top of the fennel

     13. sprinkle tarragon leaves on top of berries

     14. place the other salmon fillet skin side up on top of the berries and tarragon

     15. tie fish with butchers twine to keep it in place

     16. place a rack on a baking sheet lined with foil and spray the rack with oil

     17. place fish on the rack

     18. bake at 450 F about 25 minutes or until the fish is cooked

     19. transfer to a platter and remove the twine

     20. serve in slices