Salmon Rockefeller

Salmon Rockefeller is my easy, weeknight take on the famous restaurant dish. After all, who wants to be shucking oysters after work? Baked salmon fillets are broiled with an herbed cream cheese that’s made with fennel to mimic the flavor in the original dish, along with parsley and scallions to give the spread freshness and the green hue you’d expect from a dish named Rockefeller

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 400°F. Line a rimmed baking sheet with aluminum foil.

Step 2

Pat 4 (6-ounce) salmon fillets dry with paper towels and place on the baking sheet. Brush all over, including the bottoms, with 1 tablespoon of the olive oil, then season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Arrange skin-side down.

Step 3

Roast until the salmon is opaque and flakes easily with a fork, 12 to 15 minutes. An instant-read thermometer inserted into the middle of the thickest part should register 120°F to 130°F for medium-rare, or 135°F to 145°F for well-done.

Step 4

Meanwhile, thinly slice 3 medium scallions, keeping the dark green parts separate from the white and light green parts. Heat the remaining 1 tablespoon olive oil in a small skillet over medium heat until shimmering. Add 1/2 small diced fennel bulb and the white and light green parts of the scallions. Cook until softened but not browned, about 4 minutes.

Step 5

Remove the skillet from the heat. Stir in 2 ounces room-temperature cream cheese and 2 tablespoons water until smooth. Stir in the dark green scallions parts, 1/4 cup finely chopped fresh parsley leaves, 1 tablespoon finely chopped fennel fronds, and the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and season with more kosher salt and black pepper as needed.

Step 6

Remove the salmon from the oven and turn the oven to broil. Divide the cream cheese mixture between the salmon fillets (about 2 tablespoons each) and spread evenly over the top of each fillet. Broil until the topping is browned in spots, about 3 minutes. Serve with lemon wedges.

↑Support creators by visiting their site 😊