rosemary pesto and goat cheese stuffed salmon roast

At last, a turkey-free main dish worth celebrating this Thanksgiving. Silky, flaky salmon filets, creamy pesto-infused goat cheese, a layer of soft and sweet roasted vegetables. A true gem for your table.

The only reason mom’s roasting a turkey this year is for my sister. We’ve enjoyed meatless Thanksgiving for several years, and while offering a turkey certainly is no sin, I desired something flavorful and hearty and just a skosh different.

Stuffed salmon is an adventure I’ve attempted before, and failed about three times. I’m not sure what brainblock prevents me from creating a solid pocket. Call it the slit yips. Finally, though, I nailed the fish fileting and a filling you’ll want to shove into any vessel you can find, be it bread or fish or whatever. Or just your mouth. As good a vessel as any.

Every Rose Has Its Mary

I hope you attempted to sing that to the proper tune.

The rosemary pesto is multifunctional and any leftovers can become a sandwich smear or pasta sauce or anything else for which you’d usually use pesto. The amounts I use whip around a cup of pesto, and for this recipe you’ll need half of that.

Blitz in a food processor spinach, fresh basil, fresh rosemary, walnuts, olive oil, parmesan, and a pinch of salt and pepper. Taste for seasoning and if for whatever reason the pesto seems too thick, add a bit more olive oil or water. It should be smooth but not liquified or runny like your nose during allergy season. Gross.

Reserve a half cup of the pesto and stir with a large log of goat cheese and cranberries until everything is well combined.

While you’re at it, find a little bowl and whisk together some brown sugar, cider vinegar, dried oregano, garlic, salt, and pepper. Your salmon rub, ladies and gentlemen.

Finally, swipe your cutting board and a sharp knife and slice some carrots on a bias (in other words, on a diagonal plane). Peel a handful of shallots but leave them whole otherwise.

I’m Terrible at Instructions

I’m going to attempt describing the salmon slicing process, but forgive me if my attempt is shit.

Ideally, the salmon filets will be pretty thick, so you have a good foundation in which to cut a pocket. I recommend 5-6 ounce filets, anything less will prove too thin to support the filling.

Sit the salmon skin-side down (if there’s no skin, where the skin would be). You will be cutting in the side of the filet, horizontally. Segment about 1/4 inch of room on the top and bottom of the salmon, more on the thinner side. Make a slit about 3 inches long with as sharp a knife as you have. Slowly cut deeper into the slit to widen the pocket. Depending on the size of the fish, you might get 1-1 1/2 inches of depth. Do not cut all the way through, however. Leave a thin membrane on the opposite side of the pocket so filling won’t spill out both sides when stuffed and baked. If you do hit open air, you’ve ruined the whole fucking thing. Way to go. Thanksgiving is spoiled.

Just kidding. It’s fine. Just be mindful when stuffing the fish.

How’d I do? Did that make any sense at all?

I’m ‘Oven It

Preheat the oven to 275. The super low temperature cooks the fish gradually to create a very tender interior and soft exterior. An even roasting. The carrots also release their juices in the process and offer a strangely meaty and extra savory glaze to the dish.

Toss the carrots and shallots in olive oil, salt, and pepper, then lay on one side of the baking sheet. Carefully stuff each with about 1/4 cup of goat cheese filling. When all of the salmon are stuffed the filling used up, rub the filets with the brown sugar seasoning.

Cover the whole baking sheet with foil and roast for 25 minutes covered. Remove the foil and finish baking for 10-15 minutes until the salmon is flaky and opaque. If you want a bit of a seared appearance on the fish and veggies, broil for 2-3 minutes, but no longer to prevent drying out the skin and overcooking.

I plated the fish like one might display a whole roasted turkey. I started out with a bed of arugula and parsley, then tucked the fish against one another in a pleasing shape. Fill in any empty spaces with the carrots and shallots, a smattering of fresh sage or rosemary leaves, and a drizzle of olive oil if you’d like.

Making this ahead? Go ahead and slice up the vegetables but pack them into a covered tupperware or similar. Prepare the salmon as normal, but set on the baking sheet (or in another container, up to you), cover, and refrigerate until ready to bake. I would not keep the fish waiting longer than 2 days. Right before baking, set on the counter to bring to room temperature. Toss the veggies in oil, salt, and pepper, spread on the baking sheet, and proceed with the remaining prep. Make shit as easy on yourself as possible, y’all.

Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

PS: see that glass of Cranberry Pomegranate Mulled Wine Sangria in the corner? Can’t get enough of it, honestly.