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Recipe Tags: Weeknight Time To Make Main Ingredient Cuisine Preparation Occasion North American Rice Seafood American Canadian Oven Easy Roast Dinner Party Heirloom Historical Holiday Event Salmon Fish Dietary Comfort Food Pacific Northwest Pasta Rice And Grains Brown Rice Saltwater Fish Taste Mood Equipment 4 Hours Or Less

Stuffed Roast Of Salmon

One of our favourite ways to cook salmon, stays very moist and delicious. Tonight we had glazed baby carrots and whole green beans sprinkled with caraway seeds with the salmon. The stuffing can be used in other recipes and even as a side dish.

Steps

-------stuffing----------.
Combine rice and sour cream.
Set aside.
In a frypan melt butter.
Add shallots and caramelize.
Add wine and deglaze pan.
Add apricots , let them plump up a bit and absorb some wine.
Add walnuts allspice , cumin and dry mustard.
Bring to bubble , simmer 2 or 3 minutes , while stirring.
Add rice and sour cream mixture.
Simmer just until rice and sour cream are heated.
Stir well and set aside.
I have made this stuffing with mushrooms instead of apricots.
It was almost as good.
---------roast salmon----------.
Wash and scale salmon , remove fins.
Dry thoroughly with paper towel.
Cut lemon in half and sprinkle juice of half lemon on inside of cavity.
Sprinkle cavity with salt and pepper.
Place the salmon on a large piece of heavy duty aluminum foil , set on a cookie sheet.
Fill the cavity with stuffing.
Any stuffing left over can be circled around the outside of the salmon.
Sprinkle the top of the salmon with the juice of the 2nd half of lem.

Ingredients

cooked brown rice, sour cream, butter, shallots, dry white wine, dried apricot, walnuts, salt and pepper, allspice, cumin, mustard powder, salmon, lemon