Stuffed Roast of Salmon π
Prep Time: 45 minutes
Cook Time: 58 minutes
Total Time: 1 hour and 43 minutes
Servings: Varies
Description:
Indulge in one of our favorite ways to cook salmon, ensuring it stays incredibly moist and delicious. Paired perfectly with glazed baby carrots and whole green beans sprinkled with caraway seeds, this dish is sure to tantalize your taste buds. The versatile stuffing can be utilized in other recipes or even enjoyed as a delectable side dish on its own.
Ingredients:
- 1 cup cooked brown rice
- 1/4 cup sour cream
- 1 tbsp butter
- 1/4 cup shallots, finely chopped
- 1/2 cup onion, diced
- 1/2 cup dry white wine
- 1/4 cup walnuts, chopped
- Pinch of allspice
- Pinch of cumin
- Pinch of mustard powder
- 1 whole salmon (approximately 5-6 lbs)
- 1 lemon
- Additional butter for dotting
Instructions:
| Step | Instructions |
|---|---|
| 1 | Prepare the Stuffing: Combine cooked brown rice and sour cream in a bowl, then set aside. In a frying pan, melt butter over medium heat. Add shallots and caramelize until golden brown. Deglaze the pan with dry white wine, then add chopped apricots and allow them to plump up and absorb the wine. Stir in chopped walnuts, allspice, cumin, and mustard powder. Let the mixture come to a bubble, then simmer for 2-3 minutes, stirring occasionally. Add the rice and sour cream mixture to the pan, and simmer until heated through. Stir well and set aside. Note: Mushrooms can be substituted for apricots if desired. |
| 2 | Prepare the Salmon: Preheat the oven to 450Β°F (230Β°C). Wash and scale the salmon, then remove any fins. Pat the salmon dry with paper towels. Cut the lemon in half and squeeze the juice of half of the lemon into the cavity of the salmon. Season the cavity with salt and pepper to taste. |
| 3 | Stuff the Salmon: Place the salmon on a large piece of heavy-duty aluminum foil, set on a baking sheet. Fill the cavity of the salmon with the prepared stuffing. Any leftover stuffing can be placed around the outside of the salmon. |
| 4 | Season and Bake: Squeeze the juice of the remaining lemon half over the top of the salmon. Dot the salmon with additional butter. Wrap the aluminum foil tightly around the salmon as if preparing to freeze. Bake in the preheated oven for 45 minutes for a 5-6 lb salmon, or approximately 10 minutes per inch of thickness. |
| 5 | Optional Variation: Instead of lemon, you can use 1/2 cup of dry white wine. Drizzle 1/4 cup of wine into the cavity before stuffing, and pour the remaining 1/4 cup over the stuffed fish. Dot with butter and wrap as instructed. |
Nutritional Information (Per Serving):
- Calories: 242
- Fat Content: 11.6g
- Saturated Fat Content: 4.3g
- Cholesterol Content: 14mg
- Sodium Content: 35.1mg
- Carbohydrate Content: 29.5g
- Fiber Content: 4.1g
- Sugar Content: 9.2g
- Protein Content: 4.2g
Tips:
- Ensure the salmon is completely dry before seasoning to achieve a crispy skin.
- Experiment with different stuffing variations such as mushrooms or dried fruits for added flavor.
- Serve with your favorite sides such as roasted vegetables or a fresh salad for a complete meal experience.
