Rice Stuffed Dijon SalmonFrom jo_jo_ba 5 years ago
- ½ cup short-grain rice shopping list
- ½ cup vegetable broth shopping list
- 2 tbsp vinegar shopping list
- 2 tsp sugar shopping list
- 1 tbsp olive oil shopping list
- 2 thinly sliced leeks shopping list
- 1 medium chopped carrot shopping list
- 1 lb diced white mushrooms shopping list
- 1 cup packed baby spinach shopping list
- ¼ cup green peas shopping list
- salt and freshly ground pepper shopping list
- 4 lb piece of salmon, boned shopping list
- 1 tbsp Dijon mustard shopping list
- 1 tbsp soy sauce shopping list
- 1 tsp worcestershire sauce shopping list
- 2 tsp olive oil shopping list
How to make it
- Cook rice in vegetable broth for 15-20 minutes or until done. Pour into a bowl.
- Add vinegar and sugar and mix gently with a wooden spoon, do not bruise or mash the grains.
- Heat oil in a frying pan and add leeks and carrots.
- Sauté for 2 minutes, or until slightly softened.
- Add mushrooms and sauté 6-7 minutes.
- Stir in spinach and peas and cook until spinach is wilted.
- Season well with salt and pepper. Stir into rice.
- Preheat oven to 450ºF and line a roasting pan with foil.
- Open up salmon to lay flat, and season the flesh side with pepper.
- Spread rice mixture over half of the fish, then fold over. It will self seal.
- Place salmon in the roasting pan.
- Whisk together mustard, soy sauce, Worcestershire sauce and olive oil and brush over salmon skin.
- Bake, uncovered, for 35 minutes, basting with mustard mixture 2 more times as it bakes.
The Cookjo_jo_ba Oshawa, CA
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