Salmon Stuffed with Feta And Cashews Recipe

How to make it

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• Slice the onion into 1/4-inch rings or lengthwise slices, as you prefer.
• In a saucepan that is large enough for the salmon and has a lid, heat olive oil on high until it starts to smoke.
• Lay the salmon in the pan skin side down while jiggling the pan. Keep the pan moving continuously to prevent sticking. After 30 seconds remove the salmon to a plate, skin side up, and turn off the heat.
• Slide a butter knife or metal spatula under the edge of the salmon skin and peel it off. It should come away cleanly in one or a few pieces.
• Flip the salmon over on the plate so the original skin side is down. With a sharp knife, starting from the thick edge, carefully slice through the salmon horizontally as if you were going to butterfly it, stopping before you cut it completely in two. Flap the top part open.
• Sprinkle a handful of feta cheese on the bottom half until mostly covered, then a handful of cashews. I like to partially chop the cashews first, but leaving many whole ones.
• Sprinkle with lemon juice.
• Place a long sprig or two of rosemary lengthwise on the cashews and feta, leaving the thick end of the stalk sticking out slightly so you can pull it out after cooking.
• Fold the top back in place. No need to pin it together.
• If you are using chicken broth, microwave it or otherwise heat it. No need to boil it, just get it hot. DO NOT do this if you are using wine.
• Remove any bits of salmon skin that got stuck to the pan, then add a little more oil and saute the onions on medium high heat until almost transparent.
• Using a spatula to help it along, gently slide the salmon off the plate and onto the onions in the pan.
• Pour the chicken broth over the salmon.
• As soon as the liquid is simmering, cover the pan and reduce the heat to medium.
• Cook approximately 5-7 minutes. Not until flaky, just until it separates in layers when you stroke it with a fork.
• Using two spatulas or one really wide one, carefully lift the salmon onto a serving plate. The onions underneath it will come too. That's fine. Pull out the sprig of rosemary.
• Top of the salmon with the remaining onions from the pan.
• Crank the heat back up to high and add some Wondra to thicken the pan liquid slightly to a saucy consistency, stirring all the while. You can use the yogurt instead if you're careful, but use medium heat and don't overcook or it will curdle.
• When the sauce is to your liking pour it over the salmon. Top with some plain yogurt, sprinkle on a few cashews and serve immediately.
• I like to serve this dish with lemon rice, made with about 1/3 cup of lemon juice and the second half of the chicken broth added to the cooking water. If you start the rice just before you sear the salmon skin they should get done at about the same time.