Whole Roasted Salmon With Wild Rice Recipe
Are you looking for a great Whole Roasted Salmon With Wild Rice recipe? I prepare this yum Whole Roasted Salmon With Wild Rice as a Main Dish every month or even more often. The most important ingredient in Whole Roasted Salmon With Wild Rice is Seafood. An assortment of fabulous flavors, the Whole Roasted Salmon With Wild Rice recipe is one of those Canadian dishes you simply shouldn't miss. Serve your family this delectable Whole Roasted Salmon With Wild Rice today. They are gonna love it!
Ingredients
1 cup wild rice, rinsed 250 mL
1 tsp salt 5 mL
2 tbsp butter 25 mL
1 cup finely chopped mushrooms 250 mL
1/2 cup finely chopped onion 125 mL
1 clove garlic, minced
1/2 cup slivered almonds or pine nuts 125 mL
1 tsp crumbled dried thyme 5 mL
1/2 tsp crumbled dried sage 2 mL
1/4 tsp pepper l mL
2 tbsp lemon juice 25 mL
1 fresh whole salmon
1 tbsp butter, melted Watercress 15 mL
2 lemons, cut into wedges
Directions
In saucepan, combine 2 cups (500 mL) water, rice and 1/2 tsp (2 mL) of the salt; cover and bring to boil.
Reduce heat and simmer for 25 to 30 minutes or until rice is tender but not mushy.
If necessary, uncover and cook briefly just until no moisture remains.
Spread on baking sheet and let cool; transfer to bowl.
Meanwhile, in large skillet, melt butter; cook mushrooms, onion, garlic, almonds, thyme, sage, pepper and of salt until onion is softened and nuts slightly browned.
Add to rice along with 1 tbsp (15 mL) of the lemon juice.
Wipe salmon cavity and exterior with damp cloth.
Brush cavity with remaining lemon juice; sprinkle with remaining 1/2 tsp (2 mL) salt.
Fill with stuffing.
Place any leftover stuffing in heatproof dish and cover.
Sew cavity closed.
Place fish on lightly greased rimmed baking sheet; brush with melted butter.
Bake in 450°F (230°C) oven for 10 minutes per inch (2.5 cm) of thickness or until flesh is opaque and flakes easily when tested with fork.
Bake any extra stuffing along with fish.
Let fish stand for 5 minutes.
Transfer to heated platter; carefully remove string and skin from top side of salmon.
Garnish with watercress and lemon wedges.
Arrange extra stuffing around cavity opening.
Reduce heat and simmer for 25 to 30 minutes or until rice is tender but not mushy.
If necessary, uncover and cook briefly just until no moisture remains.
Spread on baking sheet and let cool; transfer to bowl.
Meanwhile, in large skillet, melt butter; cook mushrooms, onion, garlic, almonds, thyme, sage, pepper and of salt until onion is softened and nuts slightly browned.
Add to rice along with 1 tbsp (15 mL) of the lemon juice.
Wipe salmon cavity and exterior with damp cloth.
Brush cavity with remaining lemon juice; sprinkle with remaining 1/2 tsp (2 mL) salt.
Fill with stuffing.
Place any leftover stuffing in heatproof dish and cover.
Sew cavity closed.
Place fish on lightly greased rimmed baking sheet; brush with melted butter.
Bake in 450°F (230°C) oven for 10 minutes per inch (2.5 cm) of thickness or until flesh is opaque and flakes easily when tested with fork.
Bake any extra stuffing along with fish.
Let fish stand for 5 minutes.
Transfer to heated platter; carefully remove string and skin from top side of salmon.
Garnish with watercress and lemon wedges.
Arrange extra stuffing around cavity opening.
