Stuffed Salmon Steaks In White Wine Sauce

stuffed_salmon_steaks_claypot

Stuffed Salmon Steaks
Salmon Steaks stuffed with a Spinach and Cheese mixture, sauted with a simple white wine sauce.
A Super Easy main course dish.
You can make your own stuffed salmon (see below) of if you have a Trader Joes near by they have a very reasonable quick frozen pair in most all there stores. That is what I used in this picture.
2 Trader Joe Stuffed Salmon Steaks defrosted
Chop 4 good size shallots into small pieces.
5 Tablespoons of Butter
1 T of Dried Mexican Oregano – any oregano or basil combo could work
1 t of Corse Groud Black Pepper

On low to medium heat saute down the onions along side the Salmon steaks. I did these about 6 min each side. After you flipped the Salmon steak
add 1/3 a cup of white wine and the
Juice of half a fresh lemon

Remove the steaks when cooked through to a plate and continue to reduce the onion, white wine butter mixture. Just a min or two more.
I returned the Salmon Steaks to the pretty La Chamba Blackware Handled Pan and took the dish directly to the table.

Here is a spinach mixture I could have used if I wanted to buy Salmon Steaks and stuff them from scratch.
Third of a package of frozen chopped spinach, defrosted with moisture squeezed out or better yet a saute about 3 cups of fresh spinach leaves in 2 T of butter and minced clove of garlic. Chop Spinach well and add 1/2 a cup of breadcrumbs, 2 T of milk, 1 egg (optional), salt, pepper. Put in the center of Salmon. I like to put this in the refridgerator for a couple of hours before cooking but not necessary.

Stuffed Salmon green beans and root mash

The completed dish with garlic green beans and a multi root mashed potato style.

Can you grilling a Steak in a clay pan?

steak_in_clay_pan

You may wonder if you can grill a steak on the stove top in a clay pan? We heard it could be done. So Michael Barker of La Vida Verde and myself,  Nathalie Herling of Creative Clay Cooking, put La Chamba to the test!

We bought a nice simple cut of Beef Tenderloin.

Now I have to stop and tell you about the fabulous seasoning… At the New York Gift show I had the  opportunity to meet the owner of the  The Giraffe Global Gallery, Priscilla http://www.giraffevashon.com.  This woman exudes fun and adventure.  So it was no surprise that in her purse she held a special concoction of her store’s own blend of Hawaiian Red, Himalayan Pink, French Sea Salt, an Alder Smoked Salt from Oregon, and a little Molokai Black Salt.   Wow… salt will never be the same for me. I tasted it on the spot – what a wonderful smokey blend. Priscilla told me she travels everywhere with it.  I am a spare salt user… yet my taste buds were so awakened and impressed by the complexity of flavors her salt offered.  She filled a little piece of plastic I scronged up with the treasured salt… made me feel like an ancient trader getting the precious preserving salt of life… a cultural time warp having this West Coast valued salt offered in friendship…  Next I MUST try the coffee this woman also never travels without, got to be incredible.  Priscilla sales her salt blend on her website http://www.giraffevashon.com/product/salt.html. Also watch for her clever one pot stove to table Spinach Salad… to follow on this blog shortly.

Michael wisely suggested we save this unique salt for the Steak. Now for our experiment. Grilling Steak in La Chamba. I selected my favorite, what is commonly called a baking dish but I use as a skillet.

La Chamba Baking Dishes, skillets

Michael chopped up some shallots and garlic for sauting in the pan with a light touch of olive oil.

He seasoned the meat with the special “Giraffe Salt”,  some coarse ground pepper and places it in the sizzling La Chamba clay pan. It worked perfectly. He cooked each side until nicely medium rare.  Drizzled the pan drippings over the meat and cut into small slices that we proceeded to quickly, divinely enjoyed.

Browned fillet minon steak in a La Chamba baking pan.

I can say with good authority that La Chamba is GREAT for sauting/grilling whatever you want to call it… for creating a lovely steak.

Please share your favorite recipes and experience cooking with clay cookware from around the world.