Salmon Cordon Bleu
For the fish:
Four thick salmon fillets, 6-8 ounces each
1/2 pound thin deli sliced hot ham
1/2 pound good quality Swiss cheese, thinly sliced
For Lemon-Lime Cream Poaching Sauce:
2 shallots, minced
4 garlic cloves, minced
1/2 cup dry white wine
4 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 cups chicken broth
1 teaspoon dried thyme
1 cup heavy cream
2 teaspoon Franks hot sauce
1-1/2 sticks cold butter, in pieces
Fresh parsley
Sliced green onions
Make lemon lime poaching sauce:
Combine shallot, garlic and wine in a saucepan and simmer until wine is reduced to about a tablespoon
Add chicken broth, thyme, pepper, lemon, lime, hot sauce and cream and bring to a simmer.
Transfer to a skillet large enough to hold fish bundles in one layer
Prepare salmon for poaching:
Slice a pocket into the side of each fillet
Stuff the pocketed salmon with cheese with ham
Bring poaching liquid to a very light simmer, add fish, cover and cook on low until fish is done, about 8 to 10 minutes
Carefully remove fish to serving plate and cover to keep warm
Bring sauce to a boil and reduce until slightly thickened, lower heat to low and whisk in butter in pieces, add parsley and green onions
Serve sauce drizzled on fish with extra on the side.