Serves 4
118 min
Stuffed Salmon Trout with Almonds and Yogurt
Recipe GLPR135f248f7da66a
Elegant Nordic-inspired whole salmon trout fillets filled with a creamy almond and yogurt stuffing, then baked and served with a silky white wine and almond sauce enhanced with fresh green bell pepper strips. This dish is delicate, nutritious, and naturally gluten-free.
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Ingredients
Olive oil, for brushing
1 cup Chopped blanched almonds
⅔ cup Plain yogurt
2 lemons Fresh lemon juice, strained
1 pinch Ground cumin
2 Whole salmon trout, cleaned and gutted
Salt and pepper to taste
1 cup Chopped blanched almonds for sauce
1 cup Dry white wine
⅔ cup Whole-milk plain yogurt for sauce
½ Green bell pepper, seeded and cut into strips
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a small bowl, combine 1 cup of chopped blanched almonds with 2/3 cup plain yogurt, the juice of 2 lemons, and a pinch of ground cumin. Season with salt and pepper. Mix until well combined to create the stuffing.
Pat the cleaned salmon trout dry with paper towels. Season the interior cavity and exterior of each fish lightly with salt and pepper.
Divide the almond-yogurt stuffing evenly between the two salmon trout, carefully filling each cavity. Use about half the mixture for each fish.
Lightly brush the exterior of each stuffed fish with olive oil on all sides.
Place the stuffed salmon trout on the prepared baking sheet and bake for 25-30 minutes, until the fish reaches an internal temperature of 145°F (63°C) at the thickest part of the flesh.
While the fish bakes, prepare the sauce. In a medium saucepan, combine 1 cup of chopped blanched almonds with 1 cup of white wine. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally.
Remove the sauce from heat and stir in 2/3 cup of whole-milk plain yogurt until smooth. Add the green bell pepper strips and season with salt and pepper to taste. Keep warm on very low heat, stirring gently.
Remove the baked salmon trout from the oven and let rest for 2-3 minutes before plating.
Serve each stuffed salmon trout with a portion of the almond and white wine sauce spooned alongside or drizzled over the top. Arrange green pepper strips from the sauce as garnish.
