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
Elizabeth Bard’s Recipe for Petits Farcis Stuffed Tomatoes and Zucchini
August 6, 2015
Elizabeth Bard's Stuffed Tomatoes and Zucchini This recipe comes from Elizabeth Bard latest book Picnic in Provence: A memoir with Recipes. This delicious summer recipe is published with her permission. The stuffed vegetables can be served as a lunch or light dinner.…
Provencal Baking to Try Savoury Tarts Cakes and More
October 16, 2023
Provence is known for its delicious Mediterranean cuisine and fresh ingredients. Agriculture in the region benefits from a warm, arid climate making it a suitable environment for growing olives, grapes, almonds, tomatoes, zucchini, spelt (epeautre) and stone fruits. Traditional regional dining customs call for long, slow meals where you enjoy the food and the company. …
Back In Stock! Herbes de Provence From Canada’s Okanagan Valley
October 15, 2024
The Okanagan Lavender & Herb Farm is one of over 5,400 farms in western Canada’s Thompson-Okanagan Region. This family-operated farm grows flowers and herbs on its property, producing high-quality botanical products. They sell products for face and skin care, aromatherapy, and culinary items such as herbes de Provence. Shop for Okanagan Lavender & Herb Farm …
Try Our Favourite Goat Cheese Recipes from Provence
May 3, 2024
With superhighways, fast trains, and air travel, it is hard, if not impossible, to imagine a time when the well-stocked grocery store did not exist. The Provencal culinary relationship with goat cheese or chevre is centuries old and continues today. Listed below are several of our favourite goat cheese recipes for your enjoyment. Goat Cheese …
No Comment