Dreamy Baked Salmon Royale Recipe

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Our Foodie Fare find this week comes straight off of The Disney Dream menu, Baked Salmon Royale with Truffled Cauliflower Puree over Swiss Chard. When I first saw the recipe for Baked Salmon Royale on the GMA website I knew it would be a great addition to my recipe collection and one I'd try for a special occasion. 

This recipe does call for White Truffle Oil. If you've been watching Master Chef you may have heard Chef Gordon Ramsey state in no uncertain terms that using white truffle oil is a big NO NO !!! All three chefs thought it ruined otherwise good dishes. Who knew? So, my suggestion would be to try it both ways and you be your own food critic. 

Baked Salmon Royale

Servings: 4

Difficulty: Moderate

Cook Time: 30-60 min

Ingredients

·  Truffled Cauliflower Puree

·  2 tablespoons unsalted butter

·  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

·  1 tablespoon white truffle oil

·  Sautéed Swiss Chard

·  1 tablespoon olive oil

·  1/2 small onion

·  2 cloves garlic

·  1 1/2 pounds Swiss chard (about 1 large bunch), cut into strips

·  1/2 cup dry white wine (such as Chardonnay)

·  1 1/2 teaspoons coarse salt

·  1 1/2 teaspoons freshly ground white pepper

·  Baked Salmon

·  1 cup panko (Japanese bread crumbs)

·  1/3 pound smoked salmon, very finely chopped

·  1/3 cup prepared horseradish

·  1/3 cup plus 2 teaspoons olive oil, divided

·  1/2 teaspoon coarse salt

·  1/2 teaspoon freshly ground white pepper

·  4 (6-ounce) filets salmon

·  Beurre Blanc

·  1/2 pound (2 sticks) unsalted butter, divided

·  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

·  1/2 cup heavy cream

·  1 1/2 teaspoons coarse salt

·  1 1/2 teaspoons freshly ground white pepper

·  Freshly chopped chives, optional

·  Cooking Directions

For the truffled cauliflower puree:

Heat butter in a large stockpot over medium heat. Sauté shallot until translucent, then add cauliflower florets, cream, salt and pepper. Stir to combine.

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.

Transfer mixture to a blender. Blend until smooth and creamy.

For the sautéed Swiss chard:

Heat oil in a large skillet. Add onion and garlic, and sauté until fragrant. Add the Swiss chard and sauté until slightly wilted, about 4 minutes.

Add the wine, salt and pepper; simmer until wine is reduced and Swiss chard is tender-crisp, about 5 minutes.

For the baked salmon:

Preheat oven to 280°F.

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.

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. Evenly distribute panko mixture among the tops of the salmon fillets.

Bake salmon for 15 to 20 minutes, or until crust is golden and salmon is just cooked through.

For the beurre blanc:

Cut butter into tablespoons. Reserve 2 tablespoons; set remaining butter aside.

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. Add heavy cream and simmer until mixture is reduced by 1/3.

Turn heat to low. 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.

Strain mixture through a fine-mesh sieve into a bowl. Keep warm until ready to serve.

To serve:

Spoon truffled cauliflower puree onto the center of a plate and top with sauteed Swiss shard. Place a piece of salmon over the Swiss chard, then drizzle with beurre blanc. Garnish with fresh chives, if desired.

Recipe Summary

Main Ingredients: butter, shallot, cauliflower, heavy cream, salt, white truffle oil, onion, garlic, swiss chard, white wine, panko, salmon

recipe and photo courtesy The Disney Cruiseline & ABC/GMA

From the kitchen of Disney Dream Cruise

Bon appétit mes amis!

Debs

Have you tried using White Truffle Oil? What did you think? I'd love to hear your thoughts.

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