Salmon with Herbed Provencal Chèvre Wrapped in Zucchini
David Scott Allen · Fish & Seafood · Main Course · TasteDavid’s variation on this recipe was inspired from a Provençal cookbook after a similar attempt decades before with potato, and as usual David does not disappoint with his own unique twist. Even the most novice of cooks should not shy away from this delicious and easy to prepare salmon feast. To follow the path through the years that led David to this Salmon with Herbed Provencal Chèvre recipe you can read more on Cocoa and Lavender…
Salmon with Herbed Chèvre Wrapped in Zucchini
Moist and buttery baked salmon wrapped in zucchini and stuffed with chèvre gently floating in a spicy tomato sauce topped with olives.
Ingredients
- 4 skinless salmon fillets about 4-5 ounces each
- 4 oz chèvre chilled
- herbes de Provence
- zest of 1 lemon finely grated
- 2 medium zucchini (courgette) washed
- lemon myrtle-infused macadamia nut oil (or olive oil)
- salt
- 8-10 Australian pepperberries crushed (or black peppercorns)
- 1 tbsp extra virgin olive oil
- 1 shallot(s) coarsely chopped
- 1/4 tsp Chili flakes dried, to taste
- 3 cups strained or crushed tomatoes
- 2 tbsp unsalted butter chilled
- 10 kalamata olives chopped or sliced
Instructions
- Wash the salmon well, and make sure all the pin bones have been pulled.
- Using a very sharp knife, slice a pocket in the side of the salmon fillets, as shown.
- Slice the chèvre into 4 equal pieces.
- Coat both sides of each cheese slice liberally with herbes de Provence, then mold the cheese to fit the slits in the salmon.
- Before placing cheese in the salmon, sprinkle each piece of cheese with a quarter of the lemon zest.
- Stuff the cheese into the slits, and set aside.
- Using a mandoline or vegetable peeler (I used the latter), make 28-32 thin ribbons of zucchini from the two zucchini; reserve any leftover zucchini pieces for another use.
- Place 7-8 slices on a cutting board, overlapping them as shown in the photos.
- Place a stuffed salmon fillet, skinned side up, in the center of the zucchini.
- Starting at one end, fold the left end up and over, trimming if necessary, then the right side.
- Press gently; the moisture of the zucchini will act as an adhesive.
- Repeat with all the zucchini slices, then turn over and place on a lined baking sheet.
- Brush the zucchini with the lemon myrtle-infused macadamia nut oil (or olive), and season with salt and crushed pepperberries (or black pepper).
- After all the fillets have been wrapped and seasoned, cover the baking sheet with foil, being careful not to let it touch the zucchini on top.
- Set aside in the refrigerator while you make the sauce. (Both can be done several hours ahead of time and kept chilled.)
- Heat the olive oil in a saucepan, and sauté the shallot until clear.
- Add the chile flakes and cook for 30 seconds more.
- Add the tomatoes and cook for 5-7 minutes until slightly darker and thicker.
- Season sauce with salt, then strain into a clean saucepan; stir in the butter and set aside. (If you prefer a more rustic sauce, don't bother straining it.)
- Preheat oven to 400°F.
- Bring fish to room temperature while the oven heats.
- Place the tray of covered fish in the oven and roast for about 15-18 minutes, depending on the thickness of the salmon.
- Reheat the sauce and divide among 4 plates, tilting and gently swirling to make a circle.
- Place salmon on the tomato sauce, garnish with olives, and serve.
Tried this recipe?Let us know how it was!
Full-Day Wine Adventure from Marseille: Exploring the Côtes de Provence Appellation
Join us for a captivating day tour as we explore the Côtes de Provence wine appellation! Your adventure begins by unveiling the beauty of Montagne Sainte Victoire, an iconic symbol of the area.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Recipe for Chicken and TrufflesNext Post
Homage to Truffle Hunting Pigs in FranceRelated Provence Articles
These Chèvre and Mushroom Tartlets are a Crowd Pleaser
May 10, 2018
The base for these Chèvre and Mushroom Tartlets is versatile. Recently, I decided to experiment with the filling as the crust could not be easier to make. Using the same ingredients for the dough, I created a savoury filling using fresh goat cheese, Parmigiano-Reggiano and mushrooms. Serve these tasty bites with a chilled rosé or white wine, and this might just become your go-to appetizer recipe!…
Les Petits Farcis a Provencal Specialty from Nice
September 30, 2019
Les Petit Farcis is a hearty dish often found on menus in Provence during fall and winter months. Found commonly on menus throughout the region les petits farcis originate from Niçoise cuisine.…
Recipe for Gérald Passedat’s Ratatouille My Way
June 2, 2016
"Ratatouille My Way" is from Gérald Passedat's new cookbook Flavors From The French Mediterranean. Ratatouille is a classic Provencal recipe that uses ingredients readily found in the region (tomatoes, zucchini, onions, eggplant). However, this version is prepared with the expertise of a master chef.…
Clafoutis aux Courgettes a Savoury Vegetarian Casserole
October 26, 2018
The following recipe for a clafoutis aux courgettes (zucchini casserole), turns a traditional Provencal dessert into a savoury dish that is suitable for vegetarians. You can experiment with the fillings, depending on what is available, or in Jackie's case growing in your garden.…
No Comment