Stuffed Salmon Fillet Recipe
Ingredients
| 4 x 185 g / 6 oz salmon fillets | ||
| Leek and mushroom filling | ||
| Vegetable oil | 1 Tablespoon | |
| Leek | 1 , finely chopped | |
| 1 tablespoon finely grated fresh ginger | ||
| 250 g / 8 oz button mushrooms, finely chopped | ||
| 6 English spinach leaves, shredded | ||
| Dill | 2 Tablespoon, chopped | |
| black pepper | 1 | |
Directions
1. To make filling, heat oil in a wok over a medium heat, add leek and ginger and stir-fry for 3 minutes or until leeks are golden. Add mushrooms, spinach and dill (a) and stir-fry for 5 minutes or until mushrooms are just tender. Remove mixture from wok and season to taste with black pepper. Set aside to cool slightly.
2. Make a deep slit in the side of each salmon fillet to form a pocket. Spoon filling into pockets and secure openings with wooden toothpicks (b).
3. Half fill a clean wok with hot water and bring to the boil. Place salmon in a bamboo steamer lined with nonstick baking paper (c). Cover steamer, place on a wire rack in wok and steam for 10 minutes or until salmon flakes when tested with a fork.
2. Make a deep slit in the side of each salmon fillet to form a pocket. Spoon filling into pockets and secure openings with wooden toothpicks (b).
3. Half fill a clean wok with hot water and bring to the boil. Place salmon in a bamboo steamer lined with nonstick baking paper (c). Cover steamer, place on a wire rack in wok and steam for 10 minutes or until salmon flakes when tested with a fork.
Chef
