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.

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  • goodeat 7 years ago
    Was this review helpful? Yes Flag
  • jo_jo_ba 7 years ago
    Amount Per Serving
    Calories: 494.6
    Total Fat: 21.6 g
    Cholesterol: 160.9 mg
    Sodium: 371.2 mg
    Total Carbs: 11.3 g
    Dietary Fiber: 1.6 g
    Protein: 60.6 g
    Was this review helpful? Yes Flag

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