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Salmon with Rice Stuffing

Salmon with Rice Stuffing

Try this delicious recipe!

Ask the fishmonger to cut you a piece of salmon for stuffing. He will remove the centre bone but instead of dividing the fillets into two pieces he will leave it whole. You will be able to open the salmon flat, like a book. If you can't buy this, then buy two 2 lb (1 kg) centre-cut fillets, place the stuffing on one fillet and top with the second, skin-side up. The stuffing tends to leak out a bit but the taste is still there. You can buy frozen edamame and open the pods. The dish is excellent hot or cold.

Stuffing
½ cup (125 mL) Japanese short-grain rice
½ cup (125 mL) water
2 tbsp (25 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 (50 mL) chopped carrots
2 cups (500 mL) diced white mushrooms
1 cup (250 mL) packed baby spinach
¼ cup (50 mL) edamame or green peas
Salt and freshly ground pepper

Fish
4 lb (2 kg) piece of salmon, boned
1 tbsp (15 mL) wasabi paste
2 tbsp (25 mL) soy sauce
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

  1. 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 to 20 minutes, or until rice is cooked.
  2. Transfer rice to a large shallow bowl. Mix carefully with the seasoned rice vinegar. Pour the liquid slowly over the rice and mix 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.
  3. Heat oil in skillet over medium heat. Add leeks and carrots and sauté for 2 minutes, or until slightly softened. Add mushrooms and sauté until mushrooms are limp and exude their moisture. Stir in spinach and edamame and cook until spinach is wilted. Season well with salt and pepper. Stir into rice.
  4. Preheat oven to 450ºF (230ºC).
  5. Open up salmon to lay flat and season the flesh side. Spread stuffing over 1 side then fold the second side over. It will self seal.
  6. Place salmon in roasting pan. Whisk together wasabi paste, soy sauce and sesame oil. Brush over salmon skin. Bake salmon for 35 minutes, or until white juices just begin to appear. Brush wasabi mixture over salmon skin 2 more times as it bakes.
  7. Remove from oven and place salmon on a carving board. Place roasting pan on medium heat and add stock, vinegar and soy sauce. Bring to a boil and continue boiling until reduced to 1 cup (250 mL).
  8. To cut salmon, split into 4 sections across the width and then cut each section into 2. Serve 1 portion per person with a little bit of sauce.

Serves 8

THE GREAT CANADIAN SUMMER.
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