Stuffed Salmon & Rob’s Chicken Kabobs,Entertaining & Celebrating New Friends, New Year’s Eve

I recently hosted a dinner party for a few new friends, most of which had never experienced dinner at “Karen’s” before.

Cooking for friends and family does bring me such joy and my dear friend Lisa used to tell me it was one of my gifts.

I miss her so much. Last year I made her a special vegan meal since she was on a special diet. We had such a great night. This New Years it was just my husband and I being silly together as we enjoyed some fresh sushi from one of our favorite restaurants in Excelsior, and later a movie. Definitely one of our more quiet celebrations, and no, we didn’t ring in 2020, except in our dreams?.

We enjoyed reminiscing about all the great meals we shared as a foursome. We both agreed “I think she would have really loved the stuffed salmon”. I thought about her a lot as I prepped for this dinner party.

Thankfully it was a big hit and everyone seemed to enjoy everything enough to go back for seconds. A good sign indeed…thank you Jesus?.

When you have guests over for the first time, it is definitely fun & exciting, but it can also be a little intimidating. I am not sure why, but the good news is, we all had a great time and I sensed by all the laughter, everyone was very comfortable hanging out together.

My husband was a HUGE help. He made his favorite Kabobs on the Green Egg. They paired perfectly with my Stuffed Salmon.

All the guests were amazed not only at how pretty the salmon looked but they also made the comment they loved the slight licorice taste from the caramelized fennel. It’s a fun dish to prepare, but equally as fun to present at the dinner table.

I paired the salmon and kabobs with roasted butternut squash, roasted Brussels, and a simple green salad topped off with my candied tomatoes.

Of course to start, we had some of my famous guacamole which was also a huge hit.

By the way, the left over salmon served on greens the next day is amazing so I suggest purchasing the biggest fillet of salmon you can find. You won’t regret having extra for the next fews days. Try adding to scrambled eggs too?.

STUFFED SALMON WITH FENNEL, ONIONS, AND FRESH SPINACH

adapted via Barefoot Contessa

INGREDIENTS:

Ingredients

• 3 to 5 cups sliced yellow onions, depending on size of salmon fillet, 1/4-inch thick
• 3 to 5 cups sliced fennel bulbs, again depending on size of salmon, 1/4-inch thick
• Fresh spinach, 4 big handfuls or as much as you like
• 1/2 cup good olive oil
• 3 tablespoons fresh thyme leaves, coarsely chopped
• 2 tablespoons coarsely chopped fennel fronds
• 1 organic orange, zested
• 2 tablespoons freshly squeezed orange juice
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 (4 to 7 pound) fresh salmon fillet

DIRECTIONS:

1. I used two fillets of salmon which were deboned and ready to use that were about 2 pounds each. I have used one larger fillet in the past so use whatever you like and adjust your fennel, onions and spinach to size of salmon.
2. Preheat the oven to 500 degrees F.
3. Sauté onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally. Add the thyme leaves, fennel fronds, orange zest, orange juice, salt, and pepper and sauté for 5 more minutes, until the onions and fennel are tender. Taste for salt and pepper. Add spinach, stir and sauté a few more minutes.
4. Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper. Spread the fennel filling over the salmon. Lay your other fillet over, or if using a large fillet, spread filling over half. Enclose filling & tie the salmon every 2 inches with kitchen string to secure the stuffing.
5. Place a sheet pan lined with parchment paper in the oven for 5 minutes to heat it. Carefully transfer the salmon to the hot sheet pan and bake it for exactly 30 minutes (10 minutes for each 1-inch of thickness). Do not over-bake!
6. Allow to cool slightly, then remove the strings. To serve, cut into thick slices with a very sharp knife. This salmon is delicious hot or at room temperature.
7. Note: If you’re making this in advance, be sure to cool the filling before stuffing the salmon. Refrigerate until ready to roast

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Did you go out for New Years, Entertain guests, or have a quiet night with your spouse…and maybe kiddos?

Salmon fan?

Have you recently lost someone close to you?

Did you stay up till midnight to ring in the New Year?