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Ingredients

• Herb jus:
• 1/2 cup dry red wine
• 1/2 cup dry sherry
• 1/4 cup chopped shallots
• 2 garlic cloves, minced
• 1 1/2 cups chopped fennel bulb (about 1 fennel bulb)
• 2 (16-ounce) cans fat-free, less-sodium chicken broth
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh basil
• 1 teaspoon chopped fresh rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Salmon:
• 1 teaspoon olive oil
• 1/2 cup chopped shallots
• 2 garlic cloves, minced
• 2 cups coarsely chopped cremini mushrooms (about 1/2 pound)
• 1/2 cup dry sherry
• 1 cup (4 ounces) cubed fontina cheese
• 1/4 cup (1 ounce) finely shredded fresh Parmesan cheese
• 2 teaspoons chopped fresh thyme
• 6 (6-ounce) skinned salmon fillets (about 1 inch thick)
• Cooking spray
• 1/4 cup dry white wine
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Hazelnut-Herb Couscous
• 1/4 cup (1 ounce) shaved fresh Parmesan cheese
• 2 teaspoons chopped flat-leaf parsley
• Basil sprigs (optional)

Description

Chef Caprial Pence, Carial's Bistro, Portland, Oregon - Caprial's Tips: Use Homemade Chicken Stock If Possible For The Best Flavor. Always Remove The Skin From The Salmon As That's Where The Fishy Taste Is. Serve In A Pasta Bowl To Capture The Flavorful J

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