Bellavitano and arugula stuffed salmon 4 8 oz. salmon fillets
2 cups fresh arugula
1 cup shredded bellavitano cheese
1 tablespoon chopped garlic
1 tablespoon salt and pepper
1 tablespoon olive oil
Lemon beurre blanc
2 cups heavy cream
2 tablespoons shallots
1 lemon, juiced and zested
1 tablespoon butter, cold
1 tablespoon salt and pepper
Serves four.
Preheat oven to 400°. Slice each salmon fillet lengthwise; stuff with ½ cup arugula and ¼ cup bellavitano cheese. Rub outside of salmon with olive oil, some of the garlic, and season with salt and pepper.
Place salmon on sheet pan and put in oven; cook for about 12 minutes. If the fish is just starting to flake and the cheese is melted, the salmon is done; if not, return to oven and check every few minutes.
While the salmon is baking, finely zest and juice the lemon. Place cream and shallots in sauce pot and bring to a boil, lower heat and boil until reduced to sauce consistency. Add lemon zest and juice, season with salt and pepper. Stir in cold butter; do not bring back to a boil. If needed, add a pinch of sugar to bring out the lemon. Strain the sauce through a fine sieve and drizzle over roasted salmon.