Stuffed Roast Of Salmon

Total Time: 1 hr 43 mins Preparation Time: 45 mins Cook Time: 58 mins

Ingredients

• Servings: 4
• 1 cup cooked brown rice
• 1/4 cup sour cream
• 1 tablespoon butter
• 1/4 cup chopped shallots or 1/4 cup chopped onion
• 1/2 cup dry wine
• 1/2 cup chopped dried apricot
• 1/4 cup chopped walnuts
• salt and pepper
• 1 teaspoon allspice
• 1 teaspoon cumin
• 1 teaspoon mustard powder
• 1 salmon
• 1 lemon, cut in half
• salt and pepper
• butter

Recipe

• 1 -------stuffing----------.
• 2 combine rice and sour cream.
• 3 set aside.
• 4 in a frypan melt butter.
• 5 add shallots and caramelize.
• 6 add wine and deglaze pan.
• 7 add apricots, let them plump up a bit and absorb some wine.
• 8 add walnuts allspice, cumin and dry mustard.
• 9 bring to bubble, simmer 2 or 3 minutes, while stirring.
• 10 add rice and sour cream mixture.
• 11 simmer just until rice and sour cream are heated.
• 12 stir well and set aside.
• 13 i have made this stuffing with mushrooms instead of apricots (because i didn't have apricots around).
• 14 it was almost as good.
• 15 ---------roast salmon----------.
• 16 wash and scale salmon, remove fins.
• 17 dry thoroughly with paper towel.
• 18 cut lemon in half and sprinkle juice of half lemon on inside of cavity.
• 19 sprinkle cavity with salt and pepper.
• 20 place the salmon on a large piece of heavy duty aluminum foil, set on a cookie sheet.
• 21 fill the cavity with stuffing.
• 22 any stuffing left over can be circled around the outside of the salmon.
• 23 sprinkle the top of the salmon with the juice of the 2nd half of lemon.
• 24 dot the top with butter.
• 25 wrap the aluminum foil tightly as if to freeze.
• 26 bake in 450°f oven for 45 minutes for a 5 or 6 lb roast or about 10 minutes per inch of thickness.
• 27 if you would rather, omit lemon and replace with 1/2 cup of dry wine.
• 28 drizzle 1/4 cup wine on cavity before stuffing and the other 1/4 cup over the stuffed fish- dot with butter and wrap.