Chef Walter’s Flavors + Knowledge: Sole Stuffed Salmon

Wednesday, January 11, 2017
Master Chef Walter Potenza, GoLocalProv Food Expert

Although this recipe calls for sole fillets as part of the stuffing, any other white firm fish will be adaptable. Choose thick salmon fillets to create the pocket, the tail part will be too thin. 

Serves 4


½ pound sole fillets, thinly sliced

¼ pound fresh spinach, washed, dried and chopped

3 shallots: 2 chopped; 1 sliced into rings

Salt and freshly ground black pepper

2 large salmon fillets, ¾ pound each

Extra virgin olive oil

1 tablespoon butter

1 tablespoon orange zest, minced

Fresh parsley, minced for garnish

Toasted pine nuts (optional)


Preheat oven to 375F. 

Prepare the stuffing: Place the sliced sole fillets in a bowl with the spinach and the 2 chopped shallots. Adjust seasoning with salt and pepper to taste, and mix well with a plastic spatula.

Cut pockets into the thick side of the salmon fillets, and stuff with the sole/spinach filling. Line a baking sheet with oiled parchment paper, and bake the fish for about 20 minutes, or until cooked through. Slice each fillet into 2 pieces.

Meanwhile, heat a skillet over medium-high heat, and melt butter. Add the remaining sliced shallot, parsley, orange zest and saute until soft. Remove the salmon from the oven and arrange it on a serving platter. Pour the shallot butter over the fillets, and sprinkle with little salt before serving. 

Master Chef Walter Potenza is the owner of Potenza Ristorante in Cranston, Chef Walters Cooking School and Chef Walters Fine Foods. His fields of expertise include Italian Regional Cooking, Historical Cooking from the Roman Empire to the Unification of Italy, Sephardic Jewish Italian Cooking, Terracotta Cooking, Diabetes and Celiac. Recipient of National and International accolades, awarded by the Italian Government as Ambassador of Italian Gastronomy in the World. Currently on ABC6 with Cooking Show “Eat Well."  Check out the Chef's website and blog. 

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