Post by marlaoh on Apr 30, 2003 5:49:51 GMT -6
Wild Rice Stuffed Salmon
Comments: Served this stuffed salmon onto a large serving plate, decorated with watercress and lemon wedges.
Servings: 8 to 10
Ingredients Preparation
2 cups [500 mL] water
1 teaspoon [5 mL] salt
1 cup [250 mL] wild rice, rinsed
2 tablespoons [30 mL] butter
1 cup [250 mL] finely chopped mushrooms
1/2 cup [125 mL] finely chopped onion
1 garlic clove, finely minced
1/2 cup [125 mL] slivered almonds or pine nuts
1 teaspoon [5 mL] crumbled dried thyme
1/2 teaspoon [2.5 mL] crumbled dried sage
1/4 teaspoon [1 mL] pepper
Pinch of salt
2 tablespoons [30 mL] lemon juice
1 [4 to 5-pound / 2 to 2.5-kg] whole fresh salmon
1 tablespoon [15 mL] melted butter
Watercress
2 lemons, quartered
Pour water into a saucepan; sprinkle with 1/2 teaspoon [2.5 mL] salt and mix in rinsed wild rice.
Cover and bring to a boil.
Lower heat; simmer for 25 to 30 minutes, until wild rice is tender yet not broken-up.
Cool wild rice spreaded onto a baking sheet; then transfer wild rice into a bowl.
Meanwhile, into a large frypan, melt butter; fry together chopped mushrooms and onion, minced garlic, slivered almonds or pine nuts, thyme, sage, pepper and salt, until onion is soft and almonds or pine nuts just golden.
Mix in wild rice, along with 1 tablespoon [15 mL] lemon juice.
Using a damp cloth, wipe salmon inside out.
Sprinkle the inside of the salmon with remaining [1 tablespoon / 15 mL] lemon juice, then sprinkle with remaining 1/2 teaspoon [2.5 mL] salt.
Stuff salmon with mushroom mixture.
If needed, spoon remaining stuffing into an oven-safe dish; cover dish.
Sew-up salmon opening.
Lay salmon onto a sided, greased baking sheet; brush salmon with melted butter.
Bake salmon into a preheated 450°F [230°C] oven for 10 minutes per inch [2.5 cm] thick, or until its flesh is no longer translucent and can easily be broken-up with a fork.
Bake excess stuffing along with fish.
Leave salmon to rest for 5 minutes before transferring it onto a preheated serving plate.
Delicately remove thread from opening; skin top side of fish.
Garnish skinned salmon with watercress and lemon wedges.
Spoon excess stuffing all along opening.
Comments: Served this stuffed salmon onto a large serving plate, decorated with watercress and lemon wedges.
Servings: 8 to 10
Ingredients Preparation
2 cups [500 mL] water
1 teaspoon [5 mL] salt
1 cup [250 mL] wild rice, rinsed
2 tablespoons [30 mL] butter
1 cup [250 mL] finely chopped mushrooms
1/2 cup [125 mL] finely chopped onion
1 garlic clove, finely minced
1/2 cup [125 mL] slivered almonds or pine nuts
1 teaspoon [5 mL] crumbled dried thyme
1/2 teaspoon [2.5 mL] crumbled dried sage
1/4 teaspoon [1 mL] pepper
Pinch of salt
2 tablespoons [30 mL] lemon juice
1 [4 to 5-pound / 2 to 2.5-kg] whole fresh salmon
1 tablespoon [15 mL] melted butter
Watercress
2 lemons, quartered
Pour water into a saucepan; sprinkle with 1/2 teaspoon [2.5 mL] salt and mix in rinsed wild rice.
Cover and bring to a boil.
Lower heat; simmer for 25 to 30 minutes, until wild rice is tender yet not broken-up.
Cool wild rice spreaded onto a baking sheet; then transfer wild rice into a bowl.
Meanwhile, into a large frypan, melt butter; fry together chopped mushrooms and onion, minced garlic, slivered almonds or pine nuts, thyme, sage, pepper and salt, until onion is soft and almonds or pine nuts just golden.
Mix in wild rice, along with 1 tablespoon [15 mL] lemon juice.
Using a damp cloth, wipe salmon inside out.
Sprinkle the inside of the salmon with remaining [1 tablespoon / 15 mL] lemon juice, then sprinkle with remaining 1/2 teaspoon [2.5 mL] salt.
Stuff salmon with mushroom mixture.
If needed, spoon remaining stuffing into an oven-safe dish; cover dish.
Sew-up salmon opening.
Lay salmon onto a sided, greased baking sheet; brush salmon with melted butter.
Bake salmon into a preheated 450°F [230°C] oven for 10 minutes per inch [2.5 cm] thick, or until its flesh is no longer translucent and can easily be broken-up with a fork.
Bake excess stuffing along with fish.
Leave salmon to rest for 5 minutes before transferring it onto a preheated serving plate.
Delicately remove thread from opening; skin top side of fish.
Garnish skinned salmon with watercress and lemon wedges.
Spoon excess stuffing all along opening.