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salmon-with-rice-stuffing

Salmon with Rice Stuffing

Ingredients

STUFFING
½ cup (125 mL) Japanese short-grain rice
½ cup (125 mL) water
2 tbsp (30 mL) seasoned rice vinegar
1 tbsp (15 mL) vegetable oil
1 cup (250 mL) sliced leeks, top 2 inches (5 cm) green removed
¼ cup (60 mL) chopped carrots
2 cups (500 mL) diced white mushrooms
1 cup (250 mL) packed baby spinach
¼ cup (60 mL) shelled edamame or green peas
Salt and freshly ground pepper

FISH
4 lb (2 kg) salmon, boned
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) wasabi paste
1 tsp (5 mL) sesame oil

SAUCE
1 cup (250 mL) chicken stock
1 tbsp (15 mL) seasoned rice vinegar
1 tbsp (15 mL) soy sauce

Directions

  1. For stuffing, rinse rice in cold water, then place in heavy pot. Cover with an equal amount of water. Bring to a boil, immediately cover and reduce heat to low. Steam for 15–20 minutes, until rice is cooked. Transfer rice to a large shallow bowl. Mix carefully with seasoned rice vinegar, pouring liquid slowly over rice and mixing gently with a wooden spoon so as not to bruise or mash the grains. Cool, then cover with a damp cloth until ready to use.
  2. Heat oil in a skillet over medium heat. Add leeks and carrots, and sauté for 2 minutes, until slightly softened. Add mushrooms and sauté until mushrooms are limp and juicy. Stir in spinach and edamame, and cook until spinach is wilted. Season well with salt and pepper. Stir into rice.
  3. Preheat oven to 450°F (230°C).
  4. For fish, open up salmon to lay flat and season inside with salt and pepper. Spread stuffing over 1 side, then fold over other side. It will self-seal. Place salmon in roasting pan. Whisk together soy sauce, wasabi paste and sesame oil. Brush over salmon skin. Bake salmon for 35 minutes, until white juices just begin to appear. Brush wasabi mixture over salmon skin 2 more times as it bakes.
  5. Remove from oven and place salmon on a carving board. For sauce, place roasting pan over medium heat and add stock, vinegar and soy sauce. Bring to a boil and continue boiling until reduced to 1 cup (250 mL).
  6. To serve, cut salmon, splitting into 4 sections across the width and then cutting each section in half. Serve 1 portion per person with a little bit of sauce.

Serves 8

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