Cameon's Copper River Salmon Redeaux

The gourmet recipe you can do at home

We first published this recipe in 2002 here in Seattle DINING! The original recipe was conceived by Chef Cameon Orel while she was working at the Yarrow Bay Beach Café in Kirkland.

It was also featured on the label of BV's Carneros Pinot Noir as well as Robert Mondovi's Private Selection Chardonnay around that same time. Interesting to note one was a red, the other a white, so you know this dish is versatile however you decide to pair.

Over the years, this recipe disappeared from our digital archive. It had never been reproduced digitally anywhere else and was apparently long gone. However, I had printed it out in early 2003 just as Copper River salmon was arriving in Seattle. Connie and I enjoyed it one evening at my home, after which I stored the printed copy away in the back of a seafood cookbook. Bingo, it was still there today when I checked. So, you're in luck - here it is.

During the research of bringing this recipe back to life, it's also interesting to note that while there are many variations of a salmon duxelles (duxelles is the combination of mushroom with shallots and herbs), most involving pastry dough, Cameon's is the only one we've found that actually creates a pocket in the salmon leaving the use of pastry dough off the table.

The original recipe was for 6. I've taken the liberty to work it down for 2 instead and modified it with some healthier options.

Copper River Salmon Duxelles Redeaux

Stuffing ingredients

• 5 oz each of shitake and portabello mushrooms, pureed
• 1 tsp shallots, minced
• ½ tsp fresh thyme, minced
• 3 ounces fresh arugula, minced
• 2 TBS butter
• 1/3 cup dry white wine
• 2 - 6 oz Copper River Salmon filets
• Extra light olive oil to sauté
• Salt & pepper

Lemon Thyme Buerre Blanc

• ¾ cup dry white wine
• 1 ½ TBS lemon juice
• ½ tsp shallots, minced
• 3 TBS butter

Directions

1. Create the stuffing by heating the butter in a medium sauté pan. Add the shallots, garlic, and pureed mushrooms. Continue to cook on medium high until all the liquid is cooked from the mushrooms. De-glaze the pan with white wine. Continue to cook until the liquid is absorbed. Season with salt and pepper. Add the fresh thyme and arugula.

2. For the salmon, slit the top of each filet about 1" down - approximately half way into the filet to form a pocket. Stuff the cooled mushroom mixture into the pocket to lay flush with the top of the filet. Reserve.

3. Make the sauce in a small sauté pan, reduce the wine, lemon juice, and shallots until almost dry. On low, using a whisk, add the butter one tablespoon at a time. Once the butter is incorporated, season with salt and pepper.

4. For the final preparation, fire the oven to 350 degrees. While it's heating, heat a cast iron skillet on medium high. Add enough oil to coat the pan. Salt and pepper the fish and place in the pan mushroom side down. Sear each side for 2 minutes. Transfer skillet into the oven for 2 minutes longer. Salmon should be cooked through and register at least 140 degrees on an instant read thermometer inserted into the fish. Plate and top with the lemon-thyme beurre blanc.

Notes

• For the best results, use all organic ingredients.
• Substitute butter infused olive oil, for the butter. You can also sub ghee at a ratio of 1 teaspoon for every tablespoon of butter called for.
• Get the salmon filets from the main area of the fish, not down by the tail. They need to be thick in order to pocket them.
• If using a cast iron skillet, be sure to use a metal spatula, not nylon or silicon for the final step and plating. This ensures the best chance of moving the fish around in the pan without tearing it.
• The duxelle can be recreated for use with other dishes including chicken, fish, or as a tapinade.

SD!/May 2019

Editors note: Cameon Orel is still living and cooking in the Puget Sound. Most recently she is on the team Kathy Casey put together to open Lucky Louie's Fish Shack at SeaTac Airport.